Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Mai 2019
Genre:	Naturwissensch., Medizin, Technik
	B / Chemistry and Materials Science / Food components / Food Science / Food texture / Food—Biotechnology
ISBN:	9783319875927
EAN-Code:	9783319875927
Verlag:	Springer EN
Einband:	Kartoniert
Sprache:	English
Serie:	Food Science Text Series
Dimensionen:	H 254 mm / B 178 mm / D
Gewicht:	1178 gr
Seiten:	607
Illustration:	XVIII, 607 p. 48 illus., 22 illus. in color., farbige Illustrationen, schwarz-weiss Illustrationen
Zus. Info:	EUDR exemption - product or manufacturing materials placed on the market prior to 31.12.2025.
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.