{"product_id":"the-chemistry-of-food-isbn-9781119537649","title":"The Chemistry of Food","description":"\u003cp\u003e\u003cb\u003eWiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe revised second edition of \u003ci\u003eThe Chemistry of Food\u003c\/i\u003e provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. \u003cbr\u003e \u003cbr\u003e The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource:\u003c\/p\u003e \u003cp\u003e•          Offers in a single volume an updated text dealing with food chemistry\u003c\/p\u003e \u003cp\u003e •         Contains complete and fully up-to-date information on food chemistry, from structural features to applications\u003c\/p\u003e \u003cp\u003e•          Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures\u003c\/p\u003e \u003cp\u003e•          Written by internationally recognized authors on food chemistry \u003c\/p\u003e \u003cp\u003eWritten for upper-level students, lecturers, researchers and the food industry, the revised second edition of \u003ci\u003eThe Chemistry of Food\u003c\/i\u003e is a quick reference for almost anything food-related as pertains to its chemical properties and applications.\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eChapter 1 Introduction 1\u003c\/p\u003e \u003cp\u003eChapter 2 Amino Acids, Peptides, And Proteins 3\u003c\/p\u003e \u003cp\u003eChapter 3 Fats, Oils, and Other Lipids 91\u003c\/p\u003e \u003cp\u003eChapter 4 Saccharides 215\u003c\/p\u003e \u003cp\u003eChapter 5 Vitamins 369\u003c\/p\u003e \u003cp\u003eChapter 6 Mineral Elements 439\u003c\/p\u003e \u003cp\u003eChapter 7 Water 499\u003c\/p\u003e \u003cp\u003eChapter 8 Flavour-Active Compounds 537\u003c\/p\u003e \u003cp\u003eChapter 9 Pigments and Other Colourants 711\u003c\/p\u003e \u003cp\u003eChapter 10 Natural Antinutritional, Toxic, And Other Bioactive Compounds 819\u003c\/p\u003e \u003cp\u003eChapter 11 Food Additives 937\u003c\/p\u003e \u003cp\u003eChapter 12 Food Contaminants 989\u003c\/p\u003e \u003cp\u003eBibliography 1103\u003c\/p\u003e \u003cp\u003eIndex 1159\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eJAN VELÍŠEK, RICHARD KOPLÍK, AND KAREL CEJPEK\u003c\/b\u003e are Professors of Food Chemistry and Analysis, Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Czech Republic.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eWILEY'S LANDMARK FOOD CHEMISTRY TEXTBOOK THAT PROVIDES AN ALL-IN-ONE REFERENCE BOOK, REVISED AND UPDATED\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe revised second edition of \u003ci\u003eThe Chemistry of Food\u003c\/i\u003e provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food's structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. \u003c\/p\u003e\u003cp\u003eThis updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eOffers in a single volume an updated??text dealing with food chemistry\u003c\/li\u003e \u003cli\u003eContains complete and fully up-to-date information on food chemistry, from structural features to applications\u003c\/li\u003e \u003cli\u003eFeatures several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures\u003c\/li\u003e \u003cli\u003eWritten by internationally recognized??authors on food chemistry\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWritten for upper-level students, lecturers, researchers and the food industry, the revised second edition of \u003ci\u003eThe Chemistry of Food\u003c\/i\u003e is a quick reference for almost anything food-related as pertains to its chemical properties and applications.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990185459941,"sku":"NP9781119537649","price":93.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119537649.jpg?v=1761786831","url":"https:\/\/k12savings.com\/products\/the-chemistry-of-food-isbn-9781119537649","provider":"K12savings","version":"1.0","type":"link"}