Food chemistry – Fennema Owen – Profession – 2020 – ISBN 978-5-904757-24-3
Food chemistry
Food chemistry
99.99 €
One of the most authoritative reference books on food chemistry consists of three parts: Major Components of Food, Minor Components of Food, and Food Systems.
The first part covers water and ice, carbohydrates, lipids, amino acids and proteins, as well as enzymes.
The second part presents vitamins, minerals, food colors, flavors, food additives and technological aids, as well as bioactive substances.
The third part is devoted to the consideration of food dispersed systems, the interaction of components of food systems, the physicochemical properties of milk, the physiology and biochemistry of muscle and plant tissues, as well as the use of biotechnology in the production of food products, including genetically modified ones.
The translation into Russian was carried out under the scientific editorship of leading specialists of the Federal State Budgetary Institution "Research Institute of Nutrition" of the Russian Academy of Medical Sciences.
The book is intended for a wide range of food industry specialists and chemists specializing in food chemistry.
It will also be useful for students, postgraduates and teachers of specialized universities.
The first part covers water and ice, carbohydrates, lipids, amino acids and proteins, as well as enzymes.
The second part presents vitamins, minerals, food colors, flavors, food additives and technological aids, as well as bioactive substances.
The third part is devoted to the consideration of food dispersed systems, the interaction of components of food systems, the physicochemical properties of milk, the physiology and biochemistry of muscle and plant tissues, as well as the use of biotechnology in the production of food products, including genetically modified ones.
The translation into Russian was carried out under the scientific editorship of leading specialists of the Federal State Budgetary Institution "Research Institute of Nutrition" of the Russian Academy of Medical Sciences.
The book is intended for a wide range of food industry specialists and chemists specializing in food chemistry.
It will also be useful for students, postgraduates and teachers of specialized universities.
See also:
- All books by the publisher
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