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portada Advances in Food Chemistry: Food Components, Processing and Preservation
Type
Physical Book
Publisher
Author
Language
English
Pages
544
Format
Hardcover
Dimensions
23.8 x 15.8 x 3.2 cm
Weight
1.07 kg.
ISBN13
9789811947957
Edition No.
1
Categories

Advances in Food Chemistry: Food Components, Processing and Preservation

Chauhan, O. P. (Author) · Springer · Hardcover

Advances in Food Chemistry: Food Components, Processing and Preservation - Chauhan, O. P.

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Synopsis "Advances in Food Chemistry: Food Components, Processing and Preservation"

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

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The book is written in English.

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The binding of this edition is Hardcover.

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