PRINCIPLES OF FOOD CHEMISTRY 4ED (PB 2018) Paperback

This thoroughly revised new edition provides the latest information on the chemical and physical properties of key food components, including water, carbohydrates, proteins, lipids, minerals, vitamins, and enzymes. Updated chapters on color, flavor, and texture help students understand the crucial visual and sensory aspects of food. The section on contaminants and additives offers a current perspective on their significance in food safety. Revised chapters on beer and wine production, along with herbs and spices, give students insight into the chemistry behind these areas, which are experiencing increasing consumer interest in Noida, Uttar Pradesh, India, and globally. A new chapter dedicated to the fundamentals of GMOs has been added to this edition. Each chapter features new tables and illustrations, along with a comprehensive bibliography and relevant internet links for further exploration. Continuing the tradition of its widely adopted previous editions, this new edition serves as a valuable textbook and reference for students and professionals in food science and related fields.