Food Chemistry (Hardcover) (ISBN-13: 9781647401498)

Food chemistry is the study related to the chemical processes and interactions of all biological and non-biological components of foods. Meat, lettuce, beer, milk are some examples of biological products. Its main components are carbohydrates, lipids and protein. Food chemistry also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This domain also focuses on understanding how products change under certain food processing techniques and ways to enhance them. The concepts of food chemistry are often drawn from rheology, physical and chemical thermodynamics, reaction kinetics colloidal interactions and biopolymer science. This field also studies the protein, vitamins, and minerals present in food. The process of addition of additives to enhance or preserve flavour is also under its scope. This book covers in detail some existent theories and innovative concepts revolving around food chemistry. It traces the progress of this field and highlights some of its key concepts and applications. This book is appropriate for students seeking detailed information in this area as well as for experts.

Author: Logan Bowman
ISBN-10: 1647401496
ISBN-13: 9781647401498
Publisher: Syrawood Publishing House
Language: English
Published: 03/01/2022
Pages: 209
Format: Hardcover
Weight: 1.71lbs
Size: 11.00h x 8.50w x 0.50d