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introductory-food-chemistry

TITLE : Introductory Food Chemistry

Introductory food chemistry authored by one of the leading scholars in the field introductory food chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins carbohydrates and lipidsintroductory food chemistry is the first undergraduate text that effectively integrates physical chemical and structural biology principles into the teaching of food chemistrycontents preface xiii 1 foodchemistryanintroduction whatis food chemistry 1 basicreview 8 atomsand molecules 10 carbon 15 hydrogen 16 oxygen 16 nitrogen 17 phosphorous 18about the author john w brady is professor in the department of food science at cornell university where he has taught introductory food chemistry courses for over twenty yearsintroductory food chemistry is the first undergraduate text that effectively integrates physical chemical and structural biology principles into the teaching of food chemistry

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