Principles of Food Chemistry - 9783319875927

Principles of Food ChemistryAuthor(s): John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee\nFormat: Paperback\nPublisher: Springer International Publishing AG, Switzerland\nImprint: Springer International Publishing AG\nISBN-13: 9783319875927, 978-3319875927\nSynopsis\nCompletely 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.