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Mechanism and Theory in Food Chemistry

Mechanism and Theory in Food Chemistry

Hardcover

Technology & Engineering

Currently unavailable to order

ISBN10: 0442207530
ISBN13: 9780442207533
Publisher: Springer
Published: Sep 30 1989
Pages: 428
Weight: 1.63
Height: 1.27 Width: 6.38 Depth: 9.26
Language: English
This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.

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