Introduction to food chemistry
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
2005
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| Subjects: |
Table of Contents:
- Ch. 1. Chemistry and food chemistry : an overview
- Ch. 2. Food analysis
- Ch. 3 . Statistical analysis
- Ch. 4. Carbohydrates
- Ch. 5. Lipids and fat replacers
- Ch. 6. Proteins
- Ch. 7. Principles of food material science
- Ch. 8. Principles of food rheology
- Ch. 9. Chemistry of nonenzymic oxidations
- Ch. 10. Maillard reaction
- Ch. 11. Food enzymes
- Ch. 12. Postharvest chemistry