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The Chemistry of Food
Jan Velisek
€ 219.08
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Description for The Chemistry of Food
Paperback. A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. Num Pages: 1124 pages, black & white tables, figures. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 278 x 216 x 46. Weight in Grams: 2744.
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half ... Read more
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half ... Read more
Product Details
Publisher
John Wiley & Sons Inc United States
Number of pages
1192
Format
Paperback
Publication date
2014
Condition
New
Weight
2804g
Number of Pages
1124
Place of Publication
New York, United States
ISBN
9781118383810
SKU
V9781118383810
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Jan Velisek
Jan Veli ek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague
Reviews for The Chemistry of Food
This book, a translation from the Czech version, is an excellent, thorough resource, complete with 37 pages of primary references and a detailed, useful index. It will certainly be valuable for the many food chemistry courses that are increasingly being offered in chemistry departments. Summing Up: Highly recommended. Upper-division undergraduates and above. (Choice, 1 January 2015)