000			03347nam a22005175i 4500
001			978-3-319-63607-8
005			20250919143401.0
007			cr nn 008mamaa
008			180209s2018 sz | s |||| 0|eng d
020			_a9783319636078 _9978-3-319-63607-8
024	7		_a10.1007/978-3-319-63607-8 _2doi
050		4	_aTX341-641
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
072		7	_aTDCT _2thema
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_adeMan, John M. _eauthor. _4aut _4http://id.loc.gov/vocabulary/relators/aut
245	1	0	_aPrinciples of Food Chemistry _h[electronic resource] / _cby John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.
250			_a4th ed. 2018.
264		1	_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2018.
300			_aXVIII, 607 p. 48 illus., 22 illus. in color. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Text Series, _x2214-7799
505	0		_aCh-01: water -- Ch-02: Lipids -- Ch-03: Amino acids and protiens -- Ch-04: Carbohydrates -- Ch-05: Minerals -- Ch-06: Colors and food colorants -- Ch-07: Flavor -- Ch-08: Texture -- Ch-09: Vitamins -- Ch-10: Enzymes -- Ch-11: Fruits and Vegetables -- Ch-12: Herbs and Spices -- Ch-13: Beer and wine -- Ch-14: Transgenic crops -- Ch-15: Additives and contaminants.
520			_aCompletely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. .
650		0	_aFood science.
650	1	4	_aFood Science.
700	1		_aFinley, John W. _eauthor. _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aHurst, W. Jeffrey. _eauthor. _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aLee, Chang Yong. _eauthor. _4aut _4http://id.loc.gov/vocabulary/relators/aut
710	2		_aSpringerLink (Online service)
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9783319636054
776	0	8	_iPrinted edition: _z9783319636061
776	0	8	_iPrinted edition: _z9783319875927
830		0	_aFood Science Text Series, _x2214-7799
856	4	0	_uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1007/978-3-319-63607-8
907			_a.b1691191x _b2023-12-18 _c2022-03-17
942			_n0
998			_a1 _b2022-03-17 _cm _da _feng _gsz _y0 _z.b1691191x
999			_c658313 _d658313