The chemistry of food /
By: Velíšek, Jan.
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: 664Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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664 RAV Advances in food biotechnology / | 664 TIW Sustainable food processing / | 664 VEL The chemistry of food / | 664 VEL The chemistry of food / | 664 VEL The chemistry of food / | 664 VEL The chemistry of food / | 664 VEL The chemistry of food / |
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.