Capa do livro de FOOD CHEMISTRY
Título do livro:

FOOD CHEMISTRY

BASIC PRINCIPLES OF FOOD CHEMISTRY

LAP LAMBERT Academic Publishing (2020-08-04 )

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ISBN- 1 3:

978-620-2-68336-4

ISBN- 1 0:
6202683368
EAN:
9786202683364
Idioma do livro:
Inglês
Anotações e citações/ texto breve:
Food chemistry is the most important aspect of food science, deals with the focuses on the change in the composition and physical, chemical functional properties and interactions of all biological and non-biological parts of the food and food products during their different processing stages and storage periods. Such changes would ultimately have an effect on the standard attributes and sensory characteristics of foods moreover because the safety facet. Therefore, the appliance of food chemistry in the main focuses on up food quality and safety for the users. Basic food chemistry employs with the organic molecules. Organic molecules are nothing but the chemicals of life, compounds that are composed of more than one type of element. Organic molecules are found in, and are produced by living organisms such as lipids, carbohydrates and protein, but it also includes areas such as enzymes, vitamins, food additives, minerals and colours. Food chemistry will offer an in depth understanding of the principle and mechanisms concerned within the numerous reactions that occurred throughout food processing, preparation and storage.
Editora:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
Por (autor):
Girija Mangatayaru
Número de páginas:
56
Publicado em:
2020-08-04
Stock:
Disponível
Categoria:
Química
Preço:
39.90 €
Palavras chave:
Enzymes, Vitamins, Food Additives, minerals and colour

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