The Chemistry of Food 食品化学 英文版 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。
￥ 899 北京昌平
九五品 库存1件
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
上书时间2019-01-12
- 店主推荐
- 最新上架
商品详情
- 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.
相关推荐
— 没有更多了 —