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Food Chemistry

Name: Food Chemistry
Author: Prof. Dr. Fahrettin Göğüş
ISBN: 9786055425074

Prof. Dr. Fahrettin Göğüş, Assoc. Prof. Dr. Sibel Fadıloğlu ADA KİTABEVİ

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Food Chemistry is concerned with the composition of food and the changes that it undergoes during processing and under storage. Food chemistry is complex and involves both chemicals intrinsic to food and chemicals added to and contaminating food.This textbook is written for students who like to understand how the ideas of chemistry relate to food. While chemistry is a challenging subject, it is also understandable and vital. The book was originally prepared as a text for a one-semester introductory four-credit course in Food Engineering. A one-semester course imposes certain limitations on the depth and amount of coverage when such a great variety of subjects in involved. Despite these limitations, this text will give students an overall view of food nutrients.Contents;Food and Its FunctionsWaterCarbohydratesLipidsAmino Acids and ProteinsEnzymesVitamins And MineralsFood Colors Gizle Tümünü Göster

Liste Fiyatı:

Yayın Tarihi: 01.01.2011

ISBN: 6055425074

Dil: İNGİLİZCE

Sayfa Sayısı: 278

Cilt Tipi: Karton Kapak

Kağıt Cinsi: Kitap Kağıdı

Boyut: 18 x 26 cm

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Kitap Bilim & Mühendislik Uygulamalı Bilimler & Mühendislik

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