Essentials of Food Chemistry / edited by Jianquan Kan, Kewei Chen

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Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Springer eBook CollectionPublisher: Singapore : Springer Singapore, 2021Publisher: Singapore : Imprint: Springer, 2021Edition: 1st ed. 2021Description: 1 Online-Ressource(XIII, 564 p. 346 illus., 13 illus. in color.)ISBN:

9789811606106

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Additional physical formats: 9789811606090 | 9789811606113 | 9789811606120 | Erscheint auch als: 9789811606090 Druck-Ausgabe | Erscheint auch als: 9789811606113 Druck-Ausgabe | Erscheint auch als: 9789811606120 Druck-AusgabeDOI: DOI: 10.1007/978-981-16-0610-6Online resources:

Summary: Introduction.Water -- Proteins -- Carbohydrates -- Lipids -- Vitamins -- Minerals -- Enzyme -- Pigments -- Food Flavor Substances -- Food additives -- Harmful Constituents.Summary: This book presents 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.PPN: PPN: 1759335967Package identifier: Produktsigel: ZDB-2-CMS | ZDB-2-SEB | ZDB-2-SXC

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