Introduction to Food Chemistry
By (author) Richard Owusu-Apenten
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Introduction to Food Chemistry by Richard Owusu-Apenten
Book DescriptionProviding a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
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Book DetailsISBN: 9780849317248
(254mm x 178mm x 15mm)
Imprint: CRC Press Inc
Publisher: Taylor & Francis Inc
Publish Date: 16-Dec-2004
Country of Publication: United States
Books By Author Richard Owusu-Apenten
Food Protein Analysis, Hardback (May 2002)» View all books by Richard Owusu-Apenten
Suitable for planning, performing, and interpreting food protein analyses, as it relates to the effect of food processing on protein investigation results, this title describes basic research principles, practices, and anticipated outcomes in various illustrated protein assays.
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