<p>This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.</p>

Principles of Food Chemistry

Engineering & Transportation

John M. DeMan

Engineering

Springer

Im, Principles of Food Chemistry (Food Science Text Series)

Science & Math

Agricultural Sciences

Rheology and texture in food quality

Avi Pub. Co

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.

Principles of food chemistry

Avi Publishing Co Inc.

Principles of Food Chemistry (Food Science Text Series)

John W. Finley

W. Jeffrey Hurst

Chang Yong Lee

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Books by John M. DeMan