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(3.48) | 3 | A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants. … (more) |
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▾References References to this work on external resources. Wikipedia in EnglishNone ▾Book descriptions A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants. ▾Library descriptions No library descriptions found. ▾LibraryThing members' description
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The Untold Story of the First American Revolution Barbados, 1648. The lush and deadly Caribbean paradise, domain of rebels and freeholders, of brigands, bawds and buccaneers. Where the flames of revolution exploded a full 130 years before engulfing the American mainland. And where a dark, enslaved race secretly practiced the mysterious rites of a distant continent while daring to whisper the forbidden word... "Freedom." This is the sweeping tale of Hugh Winston, lusty, swashbuckling captain of The Defiance, and the lovely, tempestuous firebrand Katherine Bedford; the two trapped in a bloody pitched battle against the overwhelming forces of British tyranny. A story of love and betrayal, of slavery, war, piracy in the exotic land that gave birth to the fiery American ideal of "Liberty or Death." From the splendor of Barbados, to the rain forests of Tortuga, to the battle-scarred Jamaican coast, a magnificent novel of a time, a place, and a people you will never forget. | |
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