Essentials of Food Chemistry / edited by, Jianquan Kan and Kewei Chen

Contributor(s):

9789811606120

Subject(s):

Food Chemistry

DDC classification:

641 KanE

Summary: This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines,and also to learn the latest developments in food chemistry.

List(s) this item appears in: New Arrivals 01-15 November 2025, Vol. 06, Issue 30

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	Indian Institute of Technology Tirupati General Stacks	Chemistry	641 KanE (11596) (Browse shelf(Opens below))	Available	11596

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This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety.

This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines,and also to learn the latest developments in food chemistry.

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