TY  - BOOK
AU  - DeMan,John M.
AU  - Finley,John W.
AU  - Hurst,W.Jeffrey
AU  - Lee,Chang Y.
ED  - Ohio Library and Information Network.
TI  - Principles of food chemistry
T2  - Food Science Text Series,
SN  - 9783319636078
AV  - TX531 .D43 2018
PY  - 2018///]
CY  - Switzerland
PB  - Springer
KW  - Food
KW  - Composition
KW  - Chemistry
KW  - Biotechnology
KW  - Electronic books
N1  - Includes bibliographical references and index; Ch-01: water -- Ch-02: Lipids -- Ch-03: Amino acids and protiens -- Ch-04: Carbohydrates -- Ch-05: Minerals -- Ch-06: Colors and food colorants -- Ch-07: Flavor -- Ch-08: Texture -- Ch-09: Vitamins -- Ch-10: Enzymes -- Ch-11: Fruits and Vegetables -- Ch-12: Herbs and Spices -- Ch-13: Beer and wine -- Ch-14: Transgenic crops -- Ch-15: Additives and contaminants; Available to OhioLINK libraries
N2  - Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference
ER  -