Name: Food Chemistry (en Inglés)
Price: 200920.00 CLP
Availability: InStock
Author: Bowman, Logan
ISBN: 9781647401498

Formato

Libro Físico

Ilustrado por

Logan Bowman

Editorial

Syrawood Publishing House

Autor

Bowman, Logan

Año

2021

Idioma

Inglés

N° páginas

209

Encuadernación

Tapa Dura

Dimensiones

27.9 x 21.6 x 1.3 cm

Peso

0.78 kg.

ISBN13

9781647401498

Categorías

Química alimentaria

Food Chemistry (en Inglés)

Logan Bowman (Ilustrado por) · Syrawood Publishing House · Tapa Dura

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Food Chemistry (en Inglés)"

Food chemistry is the study related to the chemical processes and interactions of all biological and non-biological components of foods. Meat, lettuce, beer, milk are some examples of biological products. Its main components are carbohydrates, lipids and protein. Food chemistry also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This domain also focuses on understanding how products change under certain food processing techniques and ways to enhance them. The concepts of food chemistry are often drawn from rheology, physical and chemical thermodynamics, reaction kinetics colloidal interactions and biopolymer science. This field also studies the protein, vitamins, and minerals present in food. The process of addition of additives to enhance or preserve flavour is also under its scope. This book covers in detail some existent theories and innovative concepts revolving around food chemistry. It traces the progress of this field and highlights some of its key concepts and applications. This book is appropriate for students seeking detailed information in this area as well as for experts.