Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (Key Topics in Food Science & Technology). Dieser Artikel ist nicht verfügbar.
Sprache: Englisch
Verlag: Royal Society of Chemistry 01/10/2002, 2002
- Softcover
- Gebraucht
Anbieter: Bahamut Media, Reading, Vereinigtes KönigreichBahamut Media
Verkäufer/-in mit 5 Sternen
Verkäufer:in bei ZVAB seit 15. August 2012
Nicht verfügbar
Softcover
Zustand: Gebraucht - Gut
EUR 7,38
Artikelbeschreibung des Verkäufers
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Bestandsnummer des Verkäufers 6545-9780905942506
- Titel
- Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (Key Topics in Food Science & Technology)
- Autor
- Tim Hutton, . C.C.F.R.A
- Verlag
- Royal Society of Chemistry 01/10/2002
- Erscheinungsjahr
- 2002
- Zustand
- Very Good
- Einband
- Paperback
- Sprache
- Englisch
- ISBN-10
- 0905942507
- ISBN-13
- 9780905942506
Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.
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Von der hinteren Coverseite
Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.
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