Advances in Food Chemistry

Released on by O. P. Chauhan
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  • Advances in Food Chemistry Book Detail

  • Author : O. P. Chauhan
  • Release Date : 2022-10-05
  • Publisher : Springer Nature
  • Genre : Science
  • Pages : 548
  • ISBN 13 : 9811947961
  • File Size : 71,71 MB
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Advances in Food Chemistry by O. P. Chauhan PDF Summary

Book Description: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

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