Food Chemistry

Food Chemistry

Author: David E. Newton

Publisher: Infobase Publishing

ISBN: 9781438109756

Category: Electronic books

Page: 212

View: 397

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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.
Food Chemistry
Language: en
Pages: 1124
Authors: Hans-Dieter Belitz, Werner Grosch, Peter Schieberle
Categories: Technology & Engineering
Type: BOOK - Published: 2004 - Publisher: Springer Science & Business Media

This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities.
Food Chemistry
Language: en
Pages: 212
Authors: David E. Newton
Categories: Electronic books
Type: BOOK - Published: 2009-01-01 - Publisher: Infobase Publishing

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.
Food Chemistry
Language: en
Pages: 224
Authors: Dennis D. Miller, C. K. Yeung
Categories: Technology & Engineering
Type: BOOK - Published: 2022-03-09 - Publisher: John Wiley & Sons

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
Fennema's Food Chemistry, Fourth Edition
Language: en
Pages: 1160
Authors: Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema
Categories: Technology & Engineering
Type: BOOK - Published: 2007-09-18 - Publisher: CRC Press

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
Introduction to Food Chemistry
Language: en
Pages: 272
Authors: Richard Owusu-Apenten
Categories: Technology & Engineering
Type: BOOK - Published: 2004-12-16 - Publisher: CRC Press

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