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Mechanism and Theory in Food Chemistry, Second Edition

Authors: Wong, Dominic W.S.

  • Provides students with comprehensively updated version of the popular text, Mechanism and Theory in Food Chemistry
  • Includes many brand new sections incorporating new methods, technologies and theories not covered in the first edition. These include fatty acids, lipid oxidation, meat, milk and wheat proteins, starch and many more
  • Offers the most comprehensive overview of the mechanisms and theories behind the practical application of food science available on the market today
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書籍の購入

イーブック 63,06 €
価格の適用国: Japan (小計)
  • 予定日: May 27, 2017
  • ISBN 978-3-319-50766-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式:
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
ハードカバー 74,99 €
価格の適用国: Japan (小計)
  • 予定日: May 27, 2017
  • ISBN 978-3-319-50765-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
この教本について

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update.  Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.

This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick.

Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

著者について

Dominic Wong is a Research Chemist at Western Regional Research Center, USDA-ARS, in Albany, CA

書籍の購入

イーブック 63,06 €
価格の適用国: Japan (小計)
  • 予定日: May 27, 2017
  • ISBN 978-3-319-50766-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式:
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
ハードカバー 74,99 €
価格の適用国: Japan (小計)
  • 予定日: May 27, 2017
  • ISBN 978-3-319-50765-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
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書誌情報

Bibliographic Information
Book Title
Mechanism and Theory in Food Chemistry, Second Edition
Authors
Copyright
2017
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG
イーブック ISBN
978-3-319-50766-8
DOI
10.1007/978-3-319-50766-8
ハードカバー ISBN
978-3-319-50765-1
Edition Number
2
Number of Pages
X, 588
Number of Illustrations and Tables
171 b/w illustrations, 395 illustrations in colour
Topics