000			01932cam a22002054a 4500
020			_a9780849317248
020			_a084931724X (alk. paper)
082	0	0	_a664.07 _bOWU
100	1		_aOwusu-Apenten, R. K.
245	1	0	_aIntroduction to food chemistry
260			_aBoca Raton, Fla. : _bCRC Press, _cc2005.
300			_a249 p. : _billustrations ;
500			_aIncludes index.
505			_aCh. 1. Chemistry and food chemistry : an overview -- Ch. 2. Food analysis -- Ch. 3. Statistical analysis -- Ch. 4. Carbohydrates -- Ch. 5. Lipids and fat replacers -- Ch. 6. Proteins -- Ch. 7. Principles of food material science -- Ch. 8. Principles of food rheology -- Ch. 9. Chemistry of nonenzymic oxidations -- Ch. 10. Maillard reaction -- Ch. 11. Food enzymes -- Ch. 12. Postharvest chemistry.
520			_aProviding 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. 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	_aFood.
650		0	_aFood Analysis.
856	4	2	_uhttp://www.loc.gov/catdir/enhancements/fy0646/2004054513-d.html
942			_cREF
999			_c40305 _d40305