Principles of Food Chemistry
By: Man, John M. de
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Material type: 
BookPublisher: India : Springer, 1999Edition: Third Edition.Description: 520 p.ISBN: 083421234X (print on demand (hardcover)); 9780834212343 (print on demand (hardcover)).Subject(s): Food ScienceDDC classification: 664 deMan 19666 3rd 2007 Food.Science Summary: This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 deMan 23112 3rd 2007 Food.Science (Browse shelf) | Available | 23112 | ||
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Books
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UVAS Library Food Sci. & Human Nutrition | 664 deMan 19666 3rd 2007 Food.Science (Browse shelf) | Available | 19666 |
Total holds: 0
This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.
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