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Advances in Food Chemistry

Advances in Food Chemistry

O. P. Chauhan

46,58 €
IVA incluido
Disponible
Editorial:
Springer Nature B.V.
Año de edición:
2022
Materia
Tecnología de alimentos y bebidas
ISBN:
9789811947971
46,58 €
IVA incluido
Disponible

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Sobre IBD

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

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