000			02666cam a2200409 i 4500
001			on1139359348
003			OCoLC
005			20250612155520.0
006			m o d
007			cr mn|||||||||
008			200207t20202020enk ob 001 0 eng d
040			_aYDX _beng _erda _epn _cYDX _dOPELS _dN$T _dSNM _dOCLCF _dOSU _dOCLCQ _dOCLCO _dCOM _dOCLCQ _dOCLCO _dOCLCL _dSXB _dOCLCQ _dEMRUN _dOCLCQ _dUKKRT _dSFB _dOCLCQ
020			_a9780128117262 _q(electronic bk.)
020			_a0128117265 _q(electronic bk.)
020			_z9780128094341
020			_z0128094346
035			_a(OCoLC)1139359348
050		4	_aTX545.Z44 _bI58 2020
082	0	4	_a664/.07 _223
100	1		_aZeece, Michael, _eauthor. _934437
245	1	0	_aIntroduction to the chemistry of food / _cMichael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
264		1	_aLondon : _bAcademic Press, _c[2020]
264		4	_c�2020
300			_a1 online resource (xi, 418 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
520			_aIntroduction 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
504			_aIncludes bibliographical references and index
505	0		_aChemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions
588	0		_aPrint version record
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition. _928680
758			_ihas work: _aIntroduction to the Chemistry of Food (Text) _1https://id.oclc.org/worldcat/entity/E39PCYbRBQPKpj6Jb4vjjmkWCP _4https://id.oclc.org/worldcat/ontology/hasWork
776	0	8	_iPrint version: _aZEECE, MICHAEL. _tINTRODUCTION TO THE CHEMISTRY OF FOOD. _d[S.l.] : ELSEVIER ACADEMIC PRESS, 2019 _z0128094346 _w(OCoLC)1085635343
856	4	0	_3ScienceDirect _uhttps://www.sciencedirect.com/science/book/9780128094341
999			_c216554 _d216554