Food Chemistry

Author: Wu Junming
Publisher:
Publish Date: 2004-08-01
Features: This book is suitable for students majoring in food-related, biotechnology-related, and agricultural product processing in higher vocational education. It primarily introduces the chemical composition, structure, properties of food, as well as the chemical changes that occur during food processing and preservation. The content includes carbohydrates, lipids, proteins, enzymes, water, vitamins, minerals, pigments, food flavor substances, food additives, and the metabolism of major nutrients in food. During the writing process, the book strives to reflect the characteristics of China's higher vocational education, emphasizing fundamental theories, concepts, and methods while focusing on practical applications by integrating basic knowledge with various new technologies. The analysis and explanation of fundamental theories are concise. Additionally, each chapter includes exercises and summaries for teaching purposes.