WILEY THE CHEMISTRY OF FOOD 2014 RETAIL EBOOK-kE

TITLE: THE CHEMISTRY OF FOOD

PUBLISHER: WILEY LANGUAGE: ENGLISH

LINK: http://is.gd/gNgHGE RELEASE TYPE: RETAIL

FORMAT: PDF RELEASE DATE: 2014.03.12

ISBN: 9781118383841 STORE DATE: 2014

SAVED.MONEY: 177 EURO DISKCOUNT: 02 x 05MB

AUTHOR: JAN VELISEK



BOOK



A core subject in food Science, food chemistry is the study of

the chemical composition, processes and interactions of all

biological and non-biological components of foods



This book is an English language translation of the author's

Czech-language food chemistry textbook



The first half of the book contains an introductory chapter and

six chapters dealing with main macro- and micronutrients, and the

essential nutritional factors that determine the nutritional and

energy value of food raw materials and foods



It includes chapters devoted to amino acids, peptides and

proteins, fats and other lipids, carbohydrates, vitamins, mineral

substances and water. The second half of the book deals with

compounds responsible for odour, taste and colour that determine

the sensory quality of food materials and foods. It further

includes chapters devoted to antinutritional, toxic and other

biologically active substances, food additives and

contaminants



Students, teachers and food technologists will find this book an

essential reference on detailed information about the changes and

reactions that occur during food processing and storage and

possibilities how to manage them. Nutritionists and those who are

interested in healthy nutrition will find information about

nutrients, novel foods, organic foods, nutraceuticals, dietary

supplements, antinutritional factors, food additives and

contaminants