Introduction to food chemistry (Record no. 40305)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01932cam a22002054a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9780849317248 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 084931724X (alk. paper) |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.07 |
| Item number | OWU |
| 100 1# - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Owusu-Apenten, R. K. |
| 245 10 - TITLE STATEMENT | |
| Title | Introduction to food chemistry |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Boca Raton, Fla. : |
| Name of publisher | CRC Press, |
| Year of publication | c2005. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 249 p. : |
| Other physical details | illustrations ; |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Ch. 1. Chemistry and food chemistry : an overview --<br/>Ch. 2. Food analysis --<br/>Ch. 3. Statistical analysis --<br/>Ch. 4. Carbohydrates --<br/>Ch. 5. Lipids and fat replacers --<br/>Ch. 6. Proteins --<br/>Ch. 7. Principles of food material science --<br/>Ch. 8. Principles of food rheology --<br/>Ch. 9. Chemistry of nonenzymic oxidations --<br/>Ch. 10. Maillard reaction --<br/>Ch. 11. Food enzymes --<br/>Ch. 12. Postharvest chemistry. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including 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. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles. <br/><br/>This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food Analysis. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://www.loc.gov/catdir/enhancements/fy0646/2004054513-d.html |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Reference Books |
| Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Reference | Main Library | Main Library | Reference | 12/05/2010 | Purchased | 8455.00 | 664.07 OWU | 012031 | Reference Books |