Nouveauté
| Titre : | Introduction to Food Chemistry |
| Auteurs : | Leandro, Oviedo, Auteur |
| Type de document : | texte imprimé |
| Editeur : | Toronto Academic Press, 2025 |
| ISBN/ISSN/EAN : | 978-1-77956-342-2 |
| Format : | 389p. / ill. / 26 cm |
| Langues: | Anglais |
| Langues originales: | Anglais |
| Index. décimale : | 540 (chimie) |
| Catégories : | |
| Mots-clés: | Food Chemistry ; Nutrients ; Carbohydrates ; Proteins ; Lipids ; Vitamins ; Minerals ; Food Additives ; Preservatives ; Flavor Compounds ; Food Processing ; Food Preservation ; Chemical Reactions in Food ; Food Quality ; Food Safety ; Analytical Methods ; Nutritional Value ; Food Composition ; Molecular Interactions ; Food Science |
| Résumé : | Introduction to Food Chemistry provides a comprehensive exploration of the chemical principles and reactions that determine the composition, quality, safety, and nutritional value of foods. The book explains how the major components of food—such as carbohydrates, proteins, and lipids—function at the molecular level and how their interactions influence texture, flavor, and stability. It also covers micronutrients like vitamins and minerals, as well as food additives, flavors, and preservatives, showing how these substances are used to enhance or protect food products. Throughout the text, the author examines how chemical changes occur during processing and preservation techniques, emphasizing their effects on safety and nutrition. Key analytical methods used in food chemistry are introduced to help readers understand how food scientists measure and evaluate food components. Designed primarily for students in food science and nutrition programs, this book blends theoretical chemistry with real-world applications, making complex concepts accessible and relevant for understanding the science behind everyday foods. |
Exemplaires (2)
| Code-barres | Cote | Support | Localisation | Section | Disponibilité |
|---|---|---|---|---|---|
| 25/126 | 540/1358/1 | Livre | BU Centrale Batna 1 | Deuxième étage : Architecture, sciences et technologies | Exclu du prêt |
| 25/127 | 540/1358/1 | Livre | BU Centrale Batna 1 | Deuxième étage : Architecture, sciences et technologies | Exclu du prêt |
