Advances in Food Chemistry

Advances in Food Chemistry

Food Components, Processing and Preservation

Chauhan, O. P.

Springer Verlag, Singapore

10/2022

544

Dura

Inglês

9789811947957

15 a 20 dias

Descrição não disponível.

Chapter 1. Chemical composition of foods.- Chapter 2. Role of water activity in food preservation.- Chapter 3. Starch gelatinization and modification.- Chapter 4. Browning Reactions in Foods.- Chapter 5. Protein chemistry and gelation.- Chapter 6. Chemistry of fats and oils.- Chapter 7. Food additives.- Chapter 8. Pigments and colors.- Chapter 9. Flavor chemistry.- Chapter 10. Antioxidants.- Chapter 11. Chemistry of animal tissues.- Chapter 12. Chemistry and Physiology of Fruits and Vegetables.- Chapter 13. Chemistry of Milk and Milk Products.- Chapter 14. Probiotics.- Chapter 15. Food allergies and toxicity.

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food composition;Food Additives;food biochemistry;nutrition;Gelatinization;Gelation