Food Chemistry
by H.-D. Belitz, Werner Grosch, Peter Schieberle
A detailed scientific reference covering the chemical composition, reactions, and transformations of food components during processing and storage.
About This Book
Food Chemistry provides detailed coverage of the chemical makeup of foods and the reactions that occur during processing and storage.
The text examines major food constituents including proteins, lipids, carbohydrates, and water.
Topics include enzymatic and non-enzymatic reactions, flavor development, and food additives.
The book serves as a reference for students and professionals in food science and related fields.
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