Food Chemistry

Author: Xie Bijun
Publisher:
Publish Date: 2004-06-01
Features: This book systematically discusses the basic knowledge of food chemistry, with the addition of enzyme content on the basis of the previous edition. The book is divided into 10 chapters, including Introduction, Water, Carbohydrates, Lipids, Amino Acids, Peptides, and Proteins, Enzymes, Food Pigments and Colorants, Vitamins and Minerals, Flavor Compounds, and Food Additives. Based on the elucidation of the chemistry and biochemistry of food components, the book focuses on discussing the impact of their structures on various changes during food processing and storage. Combined with food storage and processing, it provides a detailed description of how to improve food quality and nutrition, as well as ensure food safety. This book can serve as a teaching material for university students majoring in food science and food engineering, and can also be referenced by graduate students and technical personnel engaged in food research, food production, and food processing.