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Anotace knihy

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

Parametry knihy

Zařazení knihy Knihy v angličtině Mathematics & science Biology, life sciences Molecular biology

• Plný název: Advances in Food Chemistry
• Podnázev: Food Components, Processing and Preservation
• Autor: O. P. Chauhan
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 544
• EAN: 9789811947988
• ID: 44205237
• Nakladatelství: Springer, Berlin
• Rozměry: 235 × 155 mm
• Rok vydání: 2023

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