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Book Detail
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Introduction to Food Chemistry
Owusu-Apenten, Richard
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Category: Food Sciences & Technology Publisher: Taylor & Francis Affiliation: University of Ulster, Coleraine, Northern Ireland University of Ulstet, N. Ireland, UK Audience: Professional and scholarly Dimensions: 10.0 x 0.8 x 7.0 in
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Synopsis:
-Presents the latest theories and principles in food science in an accessible manner. -Provides highlighted keywords which lead to additional reading via the Internet. -Supplements each chapter with expected outcomes, key facts, and suggested reading lists. Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.
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