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现货 The Chemistry of Food 英文原版食品化学食品分析导论工艺理论标准

国外原版精装1124页，现货，现货，现货特价仅次一本。

399 九五品

仅1件

北京昌平

认证卖家担保交易快速发货售后保障

作者Jan Velisek

出版社Wiley-Blackwell

ISBN9781118383841

出版时间2014-03

版次1

装帧精装

页数1124页

货号a377

上书时间2019-01-12

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全部商品 1842
发货时间 82.42小时
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品相描述：九五品: 现货，图片实拍

商品描述: A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

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