Essentials of Food Chemistry

食品化学精要

食品科学技术基础学科

售   价:
1067.00
发货周期:预计8-10周发货
出  版 社
出版时间
2021年05月24日
装      帧
精装
ISBN
9789811606090
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页      码
534
语      种
英文
版      次
2021
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库存30本
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图书简介
Thisbookpresents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives,and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety.This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
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