Food Chemistry
by Divan Fard
This Food Chemistry text explores the chemical composition, properties, and reactions of foods. Topics include water, carbohydrates, proteins, lipids, acidity, flavor, physical transformations, Maillard reactions, lipid oxidation, enzymes, and fermentation, with emphasis on how chemistry influences food processing, quality, and stability
Description from LibreTexts.
- Publisher
- Shasta College
- Subjects
- Chemistry
- Licence
- LibreTexts's catalogue gives none for this book
- Who can read
- Tweens profiles and older, judged from its title and subjects