Name: Mechanism and Theory in Food Chemistry, Second Edition (en Inglés)
Price: 1793.93 MXN
Availability: InStock
Author: Wong, Dominic W. S.
ISBN: 9783319507651

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portada Mechanism and Theory in Food Chemistry, Second Edition (en Inglés)

Formato

Libro Físico

Autor

Dominic W. S. Wong

Editorial

Springer

Idioma

Inglés

N° páginas

450

Encuadernación

Tapa Dura

Dimensiones

25.5 x 18.1 x 3.1 cm

Peso

1.04 kg.

ISBN13

9783319507651

N° edición

0002

Categorías

Química orgánica
Tecnología alimentaria

Mechanism and Theory in Food Chemistry, Second Edition (en Inglés)

Dominic W. S. Wong (Autor) · Springer · Tapa Dura

Libro Físico

$ 1,793.93

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Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Mechanism and Theory in Food Chemistry, Second Edition (en Inglés)"

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.