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The chemistry of food /

By: Velíšek, Jan, 1946-.
Publisher: Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014Description: ix, 1113 p. : ill. ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118383810 (pbk.); 9781118383810:; 1118383818 (pbk.).Subject(s): Food -- Analysis -- Textbooks | Food -- Analysis | Food -- Composition -- Textbooks | Food -- CompositionDDC classification: 664
Contents:
Preface -- About the companion website -- Chapter 1 : introduction -- Chapter 2 : Amino acids, peptides and proteins -- Chapter 3 : fats, oils and other lipids -- Chapter 4 : saccharides -- Chapter 5 : vitamins -- Chapter 6 : minerals -- Chapter 7 : water -- Chapter 8 : flavour-active compounds -- Chapter 9 : pigments and other colorants -- Chapter 10 : antinutritional, toxic and other bioactive compounds -- Chapter 11 : food additives -- Chapter 12 : food contaminants -- Bibliography -- Index.
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 VEL (Browse shelf(Opens below)) 1 Available 0092666
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 VEL (Browse shelf(Opens below)) 2 Available 0092648
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 VEL (Browse shelf(Opens below)) 3 Available 0092642
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 VEL (Browse shelf(Opens below)) 4 Available 0092654
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 VEL (Browse shelf(Opens below)) 5 Available 0092660
Total holds: 0

Includes bibliographical references and index.

Preface -- About the companion website -- Chapter 1 : introduction -- Chapter 2 : Amino acids, peptides and proteins -- Chapter 3 : fats, oils and other lipids -- Chapter 4 : saccharides -- Chapter 5 : vitamins -- Chapter 6 : minerals -- Chapter 7 : water -- Chapter 8 : flavour-active compounds -- Chapter 9 : pigments and other colorants -- Chapter 10 : antinutritional, toxic and other bioactive compounds -- Chapter 11 : food additives -- Chapter 12 : food contaminants -- Bibliography -- Index.

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.

Czech.

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