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The Chemistry of Food

The Chemistry of Food

Paperback

Technology & Engineering

Currently unavailable to order

ISBN10: 1119537649
ISBN13: 9781119537649
Publisher: Wiley-Blackwell
Published: Oct 5 2020
Pages: 1200
Weight: 5.75
Height: 1.80 Width: 8.50 Depth: 10.90
Language: English

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated

The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food's structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance.

The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource:

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