000			03258cam a22005415i 4500
001			21675510
003			OSt
005			20220526091837.0
006			m |o d |
007			cr |||||||||||
008			180209s2018 gw |||| o |||| 0|eng
010			_a 2019743438
020			_a9783319636078
024	7		_a10.1007/978-3-319-63607-8 _2doi
035			_a(DE-He213)978-3-319-63607-8
040			_aDLC _beng _epn _erda _cKsTU
050			_aTX 531 _b.dem 2018
072		7	_aTDCT _2bicssc
072		7	_aTDCT _2thema
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_adeMan, John M. _eauthor.
245	1	0	_aPrinciples of Food Chemistry / _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			_a1 online resource (XVIII, 607 pages 48 illustrations, 22 illustrations in color.)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Text Series, _x1572-0330
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.
588			_aDescription based on publisher-supplied MARC data.
650		0	_aFood-Biotechnology.
650	1	4	_aFood Science. _0https://scigraph.springernature.com/ontologies/product-market-codes/C15001
700	1		_aFinley, John W. _eauthor.
700	1		_aHurst, W. Jeffrey. _eauthor.
700	1		_aLee, Chang Yong. _eauthor.
776	0	8	_iPrint version: _tPrinciples of food chemistry _z9783319636054 _w(DLC) 2017956195
776	0	8	_iPrinted edition: _z9783319636054
776	0	8	_iPrinted edition: _z9783319636061
776	0	8	_iPrinted edition: _z9783319875927
830		0	_aFood Science Text Series, _x1572-0330
906			_a0 _bibc _corigres _du _encip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c211 _d211