Free download Introduction to Food Chemistry (2nd edition) authored by Vassilis Kontogiorgos in pdf.
According to the author, “The positive response and feedback from food science students have been instrumental in shaping the evolution of this textbook. A commitment to excellence in education and a passion for food chemistry has driven the journey from the first edition to this second iteration.
Building on the first edition’s success, I have refined all chapters to facilitate a more engaging and effective learning experience. In the second edition, certain parts were restructured, the descriptions and language were improved, and entirely new sections were created to provide a more thorough understanding of the subject matter.
Key features of the second edition include:
• A new section on the glass transition in foods
• A new section on the chemistry of proteins used in foods
• A new section on sweeteners and food additives
• Revamped colour and flavour chemistry chapters
• Revamped learning activities
• All figures and schemes have been redrawn and enhanced
• 25 new figures and 12 new tables
As previously, some prerequisite knowledge is necessary to make the best use of the book. The reader must have knowledge of general chemistry and general organic chemistry to be able to follow the concepts presented in this textbook.
The book is organised into eight chapters covering structures, chemistry, and functionality of all components found in food. Concepts from the physical chemistry of foods and food analysis are also introduced and explored in each chapter. At the end of each chapter, there are learning activities to help revise important concepts.”
Contents
- Water
- Carbohydrates
- Proteins-Enzymes
- Lipids
- Browing Reactions
- Vitamins-Minerals-Additives
- Colour Chemistry
- Flavour Chemistry
Free download Introduction to Food Chemistry (2nd edition) authored by Vassilis Kontogiorgos in pdf from following download links.
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You may also like to download the following books for free:
- Food: The Chemistry of Its Components (7th Ed.) By Tom Coultate
- Fennema’s Food Chemistry (5th Ed.) By Srinivasan Damodaran and Kirk L. Parkin
- Introduction to the Chemistry of Food By Michael Zeece
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