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Introduction to food chemistry / Richard Owusu-Apenten.

By: Owusu-Apenten, R. K.
Publisher: Boca Raton, FL : CRC Press, c2005Description: 249 p. : ill. ; 26 cm.ISBN: 084931724X (hbk.); 9780849317248 (hbk.).Other title: Food chemistry.Subject(s): Food -- AnalysisDDC classification: 664.07
Partial contents:
1. Chemistry and food chemistry: an overview - 2. Food analysis - 3. Statistical analysis - 4. Carbohydrates - 5. Lipids and fat replaces - 6. Proteins - 7. Principles of food material science - 8. Principles of food rheology - 9. Chemistry of nonenzymic oxidations - 10. Maillard reaction - 11. Food enzymes - 12. Postharvest chemistry - References - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 3

 664.07 OWU (Browse shelf) 1 Available SCAFS,70006,03,CL 5000033542

Includes bibliographical references and index.

1. Chemistry and food chemistry: an overview - 2. Food analysis - 3. Statistical analysis - 4. Carbohydrates - 5. Lipids and fat replaces - 6. Proteins - 7. Principles of food material science - 8. Principles of food rheology - 9. Chemistry of nonenzymic oxidations - 10. Maillard reaction - 11. Food enzymes - 12. Postharvest chemistry - References - Index.