Analytical Chemistry of Foods
Seiten
2020
Arcler Press (Verlag)
978-1-77407-625-5 (ISBN)
Arcler Press (Verlag)
978-1-77407-625-5 (ISBN)
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Provides an introduction to the fundamentals of food chemistry, food constituents and food analysis. The book then focuses on the description of key food constituents such as water, proteins, enzymes, carbohydrates and lipids.
Food chemistry is considered as a core subject in the area of food Science and food technology. It is the study of food composition, treatment processes and food interactions (including non-biological and biological). Analytical Chemistry of foods is a science which deals with attaining, treating and sharing data about structure and composition of matter. Food quality and safety are also investigated using the analytical techniques. Food Analytical techniques mainly encompass the specific and fundamental characteristics of optimization, development and validation stages of food analysis. This book consists of eight chapters. The first three chapters of the book comprises introductory text which introduces the readers with fundamentals of food chemistry, food constituents and food analysis. While last 5 chapters of the book focus on the description of key food constituents such as water, proteins, enzymes, carbohydrates and lipids. Readers from a diverse background can use this book for getting information on food chemistry. Moreover, this book can be used as a ready reference for students, researchers, teachers and scientists from the background of food chemistry.
Food chemistry is considered as a core subject in the area of food Science and food technology. It is the study of food composition, treatment processes and food interactions (including non-biological and biological). Analytical Chemistry of foods is a science which deals with attaining, treating and sharing data about structure and composition of matter. Food quality and safety are also investigated using the analytical techniques. Food Analytical techniques mainly encompass the specific and fundamental characteristics of optimization, development and validation stages of food analysis. This book consists of eight chapters. The first three chapters of the book comprises introductory text which introduces the readers with fundamentals of food chemistry, food constituents and food analysis. While last 5 chapters of the book focus on the description of key food constituents such as water, proteins, enzymes, carbohydrates and lipids. Readers from a diverse background can use this book for getting information on food chemistry. Moreover, this book can be used as a ready reference for students, researchers, teachers and scientists from the background of food chemistry.
Dr. Sujata Nagnath Mustapure is an associate professor at Department of Electrical & Other Energy sources, College of agricultural engineering & Technology, Vasantrao Naik Marathwada Krishi Vidhyapeet, Parbhani. She obtained her B.Tech (agril. Engg.) in 2010 from Vasantrao Naik Marathwada Krishi Vidhyapeet, Parbhani. Gold medal in M.Tech (Agril. Engg.), 2014 from Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola and Ph.D in Renewable energy engineering in 2019 from Maharana Pratap University of Agriculture and Technology, Udaipur. She has also worked as assistant professor in College of Agricultural, Naigoan, Vasantrao Naik Marathwada Krishi Vidhyapeet, Parbhani. She has authored several national and international publications.
| Erscheinungsdatum | 15.01.2021 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 605 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
| Naturwissenschaften ► Biologie ► Ökologie / Naturschutz | |
| Naturwissenschaften ► Chemie ► Analytische Chemie | |
| ISBN-10 | 1-77407-625-X / 177407625X |
| ISBN-13 | 978-1-77407-625-5 / 9781774076255 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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