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Online Public Access Catalogue

题名/责任者:

Analytical chemistry of foods / edited by Sujata Nagnath Mustapure.

出版发行项:

Burlington, ON, Canada : Arcler Press, [2021]

ISBN:

9781774076255

载体形态项:

xx, 230 pages : illustrations ; 24 cm

附加个人名称:

Mustapure, Sujata Nagnath, editor.

论题主题:

Food-Analysis.

论题主题:

Chemistry, Analytic.

中图法分类号:

TS207.3

书目附注:

Includes bibliographical references and index.

摘要附注:

Food chemistry is considered as a core subject in the area of food science and food technology. It is the study of food composition, treatment processes and food interactions (including non-biological and biological). Analytical chemistry of foods is a science which deals with attaining, treating and sharing data about structure and composition of matter. Food quality and safety are also investigated using the analytical techniques. Food analytical techniques mainly encompass the specific and fundamental characteristics of optimization, development and validation stages of food analysis. This book consists of eight chapters. The first three chapters of the book comprises introductory text which introduces the readers with fundamentals of food chemistry, food constituents and food analysis. While last 5 chapters of the book focus on the description of key food constituents such as water, proteins, enzymes, carbohydrates and lipids.

豆瓣简介：