Logo - springer
Slogan - springer

Food Science & Nutrition | Principles of Food Chemistry

Principles of Food Chemistry

deMan, John M.

3rd ed. 1999, IX, 520 p. 366 illus.

Available Formats:
eBook
Information

Springer eBooks may be purchased by end-customers only and are sold without copy protection (DRM free). Instead, all eBooks include personalized watermarks. This means you can read the Springer eBooks across numerous devices such as Laptops, eReaders, and tablets.

You can pay for Springer eBooks with Visa, Mastercard, American Express or Paypal.

After the purchase you can directly download the eBook file or read it online in our Springer eBook Reader. Furthermore your eBook will be stored in your MySpringer account. So you can always re-download your eBooks.

 
$49.95

(net) price for USA

ISBN 978-1-4614-6390-0

digitally watermarked, no DRM

Included Format: PDF

download immediately after purchase


learn more about Springer eBooks

add to marked items

Hardcover
Information

Hardcover version

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$69.95

(net) price for USA

ISBN 978-1-4614-6389-4

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

  • Popular and widely used text/reference
  • Full of illustrations and tables
  • Contains an indispensible bibliography

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.  Chapters cover water, lipids, carbohydrates, protein, minerals, vitamins, and enzymes.  Also covered are color, flavor, and texture, as well as additives and contaminants.  A chapter discusses the basis 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.

 John M. deMan is a University Professor Emeritus in the Department of Food Science at the University of Guelph, Ontario, Canada.  He is a former chairman of the department and past president of the Canadian Institute of Food Science and Technology.  He has published over 250 papers and book chapters on many aspects of food chemistry.  He has received many professional awards, including the Dairy Research award of the American Dairy Science Association, the Institute award of the Canadian Institute of Food Science and Technology, the Alton E. Baily award of the American Oil Chemists' Society, the Stephen S. Chang award of the Institute of Food Technologists, and the Kaufmann Memorial award of the International Society for Fat Research.  He is a fellow of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology, and the Malaysian Oil Science and Technology Association.

Content Level » Professional/practitioner

Keywords » Vitamin - additives - chemistry - enzymes - food - food chemistry - processing

Related subjects » Food Science & Nutrition

Table of contents 

Water.- Lipids.- Proteins.- Carbohydrates.- Minerals.- Color.- Flavor.- Texture.- Vitamins.- Enzymes.- Additives and Contaminants.- Regulatory Control of Food Composition, Quality, and Safety.

Popular Content within this publication 

 

Articles

Read this Book on Springerlink

Services for this book

New Book Alert

Get alerted on new Springer publications in the subject area of Food Science.