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Kimia makanan

The second edition of Food Chemistry retains the essential features of the original version. The book has been widely accepted in many countries and it is hoped that the second edition will continue to meet the needs of readers. The initial idea behind the book was to provide basic information on food components and the chemical and physical changes they undergo during processing, storage and handling. Much of this information is timeless, but a great deal of new information has appeared in the literature. To facilitate access to the literature, all chapters have been updated to include relevant, up-to-date references. In some areas, changes occur almost daily; for example, in food additives, extensive revisions were necessary in this chapter. Plant breeding and biotechnology are increasingly influencing the composition of our food raw materials. Such changes have affected the composition of some of our edible oils. Enzyme technology is emerging as a major new area of emphasis. If biotechnologists succeed in creating new and improved enzymes and food scientists incorporate them into new processing systems, particularly using immobilisation methods, this will lead to new breakthroughs.

Ketersediaan
2400703776664.028 DEM k C1Perpustakaan Terpadu - Polkesjati (RB. 62 E)Tersedia
2400703777664.028 DEM k C2Perpustakaan Terpadu - Polkesjati (RB. 62 E)Tersedia
2400703778664.028 DEM k C3Perpustakaan Terpadu - Polkesjati (RB. 62 E)Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
664.028 DEM k
Penerbit
Bandung : ITB Bandung.,
Deskripsi Fisik
10a, 550 halaman ; 21 cm.
Bahasa
Indonesia
ISBN/ISSN
979-8591-62-3
Klasifikasi
664.028
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
Edisi Kedua
Subjek
Food Analysis
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
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