Chemistry of food
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The textbook contains data on the main components of food-proteins, fats, carbohydrates, minerals, vitamins, enzymes and hormones, their chemical and spatial structure, physicochemical properties and biological functions. The requirements for high -quality nutrition in the aspect of providing humanity are outlined with biologically full of food (more complete use of food raw materials, the search for new resources and sources of food, etc) Modern methods of analysis of food raw materials and products are indicated.
For students of higher educational institutions studying in the areas of training and specialties included in the UGS Industrial Ecology and Biotechnology, as well as other areas where the course of food chemistry is provided. The textbook can be useful to graduate students and teachers, as well as specialists of the relevant industries
For students of higher educational institutions studying in the areas of training and specialties included in the UGS Industrial Ecology and Biotechnology, as well as other areas where the course of food chemistry is provided. The textbook can be useful to graduate students and teachers, as well as specialists of the relevant industries
Author:
Author:Antipova Lyudmila Vasilievna, Dunchenko Nina Ivanovna
Cover:
Cover:Hard
Category:
- Category:Comics and Graphic Novels
- Category:Science & Math
- Category:Reference books
Publication language:
Publication Language:Russian
Series:
Series: Textbooks for universities. Special literature
ISBN:
ISBN:978-5-8114-5351-1
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