Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Chemistry: Concepts, Technology and Applications

Food Chemistry: Concepts, Technology and Applications

Jordan, Lisa

Hardcover

Technology & Engineering

ISBN10: 1639877258
ISBN13: 9781639877256
Publisher: Murphy & Moore Pub
Published: Sep 19 2023
Pages: 243
Weight: 1.88
Height: 0.56 Width: 8.50 Depth: 11.00
Language: English
Food chemistry is a discipline that examines the chemical composition of food in order to determine the nature of food, the causes of its deterioration, the principles underlying food processing, and the methods for improving food for public consumption. It involves the application of concepts from disciplines such as chemistry, engineering, microbiology, and nutrition in order to improve the safety, nutrition, and availability of food. Some of the major areas of study within this discipline are water, lipids and carbohydrates. Water is present in most food items, and offers a favorable environment for bacterial growth. Therefore, in order to increase the shelf life of a product, the amount of water can be altered using processes such as freezing, dehydration and refrigeration. This book attempts to explore the concepts, technology and applications of food chemistry. A number of latest researches have been included to keep the readers up-to-date with the latest developments in this area of study. It aims to serve as a resource guide for students and experts alike and contribute in the growth of the discipline.

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