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Food chemistry : a laboratory manual : 2nd ed.

Tác giả: Dennis D. Miller, C. K. Yeung

Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages ...

The chemistry of food

Tác giả: Jan Velisek

This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, ...