000			01508 a2200181 4500
005			20251030093139.0
008			241122b |||||||| |||| 00| 0 eng d
020			_a9789811606120
082			_a641 _bKanE
245			_aEssentials of Food Chemistry / _cedited by, Jianquan Kan and Kewei Chen
260			_aSingapore : _bCham, _c©2021
300			_axiii, 564p.
520			_aThis 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.
650			_aFood Chemistry
700			_a Kan, Jianquan
700			_aChen, Kewei .
942			_cBK
999			_c6847 _d6847