This popular and widely used text/reference has been updated, revised and substantially expanded.
The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.
Author(s): John M. de Man
Series: Food Science Text Series
Edition: 3rd
Publisher: Springer
Year: 1999
Language: English
Pages: 520
Title......Page 1
Preface......Page 3
Contents......Page 4
1. Water......Page 8
2. Lipids......Page 40
3. Proteins......Page 118
4. Carbohydrates......Page 170
5. Minerals......Page 216
6. Color......Page 236
7. Flavor......Page 270
8. Texture......Page 318
9. Vitamins......Page 362
10. Enzymes......Page 396
11. Additives and Contaminants......Page 436
12. Regulatory Control of Food Composition, Quality, and Safety......Page 482
Appendices......Page 498
Index......Page 504
