| Repro Books Limited

102,410원  | 20140401  | 9789350562215

Food is the sustenance of life. Throughout history, its availability has been affected by many factors, including population growth, technology, cultures, religion, economics, politics, education, and weather. This book looks at these factors and examines the myriad influences on the food supply today and the human responses to them. The expectation is that, through lessons learned, adequate food will be made available to the whole world in the future.

Belitz, H. -D. (Technische Universitat Munchen  | Springer

291,820원  | 20090306  | 9783540699330

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.

 | LAP Lambert Academic Publishing

162,030원  | 20240913  | 9786208117436

Adulterants in food items is a matter of great concern now a days as many food companies, agencies are found involved in the practice of mixing poor quality mixture of different substances or ingredients in the food items for the economic benefits. The main purpose of food adulteration is to alter the quality of food products for economic advantages.

 | Springer Nature B.V.

74,480원  | 20221006  | 9789811947971

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components.

 | Mdpi AG

148,980원  | 20230109  | 9783036563336

This reprint collects high-quality manuscripts with a focus on food composition, with special emphasis on chemical characterization, the content of bioactive molecules, contaminants, and analytical aspects. The roles of variety, cultivation, growing conditions, and technological processes on the nutritional quality of foods have been investigated. Studies dealing with the biological activity and health benefits of bioactive food molecules have been also considered.

 | Springer Nature B.V.

74,480원  | 20210522  | 9789811606113

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.

 | CRC Press

0원  | 20250523  | 9781466512474

This new edition provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. This fully referenced text contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters on the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations, and study questions.

 | Springer Nature B.V.

74,480원  | 20211206  | 9783030856434

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know.

Srinivasan Damodaran  | CRC Press

157,920원  | 20170306  | 9781482208122

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry.

 | Discovery Publishing House Pvt Ltd

76,340원  | 20110401  | 9788183567497

Eood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. She biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. Ht is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enyymes, food additives, flavours, and colours.

 | CRC Press

416,800원  | 20170802  | 9781138426498

Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.

Belitz, H. D./ Grosch, W./ Schieberle, P.  | Springer Verlag

242,100원  | 20090609  | 9783540699354

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.From reviews of the first edition"Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Belitz, H.-D/ Grosch, W./ Burg  | Springer

0원  | 19990701  | 9783540647041

Belitz, H.-D./ Grosch, W.  | Springer Verlag

0원  | 19990601  | 9783540646921

Deman, John M., Finley, John W., Hurst, W. Jeffrey, Lee, Chang Yong  | Springer Nature

184,380원  | 20190510  | 9783319875927

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.