Books  Sustainable Development  Agriculture & Food 

Principles of Food Chemistry

By: John M DeMan

520 pages, Figs, tabs

Aspen Publishers

Hardback | Dec 1999 | Edition: 3 | #124507 | ISBN: 083421234X
Availability: Usually dispatched within 1-2 weeks Details
NHBS Price: £99.00 $121/€111 approx

About this book

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.


Water. Lipids. Proteins. Carbohydrates. Minerals. Color. Flavor. Texture. Vitamins. Enzymes. Additives and Contaminants. Regulatory Control of Food Composition, Quality and Safety. Appendixes. Index.

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