MARC record from Internet Archive

LEADER: 03163cam 22006734a 4500
001 ocm55871074
003 OCoLC
005 20200925132006.0
008 040701s2005 flua b 001 0 eng
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100 1 $aOwusu-Apenten, R. K.
245 10 $aIntroduction to food chemistry /$cRichard Owusu-Apenten.
246 30 $aFood chemistry
260 $aBoca Raton, Fla. :$bCRC Press,$c©2005.
300 $a249 pages :$billustrations ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $gCh. 1.$tChemistry and food chemistry : an overview --$gCh. 2.$tFood analysis --$gCh. 3.$tStatistical analysis --$gCh. 4.$tCarbohydrates --$gCh. 5.$tLipids and fat replacers --$gCh. 6.$tProteins --$gCh. 7.$tPrinciples of food material science --$gCh. 8.$tPrinciples of food rheology --$gCh. 9.$tChemistry of nonenzymic oxidations --$gCh. 10.$tMaillard reaction --$gCh. 11.$tFood enzymes --$gCh. 12.$tPostharvest chemistry.
520 1 $a"Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audience, as well as a supplementary textbook for undergraduate and graduate students in food science courses."--Jacket.
650 0 $aFood$xAnalysis.
650 12 $aFood Analysis.
650 6 $aAliments$xAnalyse.
650 7 $aFood$xAnalysis.$2fast$0(OCoLC)fst00930460
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0646/2004054513-d.html
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