Download or Read online Introduction to the Chemistry of Food full in PDF, ePub and kindle. this book written by Michael Zeece and published by Academic Press which was released on 30 January 2020 with total page 430 pages. We cannot guarantee that Introduction to the Chemistry of Food book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Introduction to the Chemistry of Food
- Author : Michael Zeece
- Publisher : Academic Press
- Pages : 430 pages
- ISBN : 0128117265
- Release : 30 January 2020
- Rating : /5 from reviews