000			02191nam a2200253Ia 4500
001			37566
003			IN-BdCUP
005			20230421155005.0
008			230413s2023 000 0 eng
020			_a3319507656
040			_beng _cIN-BdCUP
041			_aeng
082			_a664 _bWON
100			_aWong, Dominic W.S.
245		0	_aMechanism and Theory in Food Chemistry / _cWong, Dominic W.S.
250			_a2nd Edition.
260			_aNew york : _bSpringer, _c2017.
300			_a588 p. ; _c22 cm.
520			_aFor 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.
650			_aMechanism
650			_aTechnology & Engineering
650			_aFood chemistry
942			_2ddc _cBK
999			_c29094 _d29094