TY  - BOOK
AU  - Zeece,Michael
TI  - Introduction to the chemistry of food
SN  - 9780128117262
AV  - TX545.Z44 I58 2020
U1  - 664/.07 23
PY  - 2020///]
CY  - London
PB  - Academic Press
KW  - Food
KW  - Analysis
KW  - Composition
N1  - Includes bibliographical references and index; Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions
N2  - Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats
UR  - https://www.sciencedirect.com/science/book/9780128094341
ER  -