Search Results for: Food Chemistry
Food Chemistry
Author: David E. Newton
Publisher: Infobase Publishing
ISBN: 9781438109756
Category: Chemistry
Page: 225
View: 722
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Language: en
Pages: 225
Pages: 225
Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. This work offers information on the field of altering foods for human consumption. It describes the differences between synthetic, engineered, irradiated, and organic foods.
Language: en
Pages: 1124
Pages: 1124
This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities.
Language: en
Pages: 224
Pages: 224
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy
Language: en
Pages: 1160
Pages: 1160
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All
Language: en
Pages: 272
Pages: 272
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for
