Coverart for item
The Resource The chemistry of food, Jan Velíšek, University of Chemistry and Technology, Prague, Richard Koplík, University of Chemistry and Technology, Prague, Karel Cejpek, University of Chemistry and Technology, Prague

The chemistry of food, Jan Velíšek, University of Chemistry and Technology, Prague, Richard Koplík, University of Chemistry and Technology, Prague, Karel Cejpek, University of Chemistry and Technology, Prague

Label
The chemistry of food
Title
The chemistry of food
Statement of responsibility
Jan Velíšek, University of Chemistry and Technology, Prague, Richard Koplík, University of Chemistry and Technology, Prague, Karel Cejpek, University of Chemistry and Technology, Prague
Creator
Contributor
Author
Subject
Genre
Language
  • eng
  • cze
  • eng
Summary
"This book will provide a comprehensive overview of important compounds constituting food and raw materials for food production with the emphasis on their structural features, chemical reactions, organoleptic properties, nutritional and toxicological importance. Since the first edition of The Chemistry of Food, thousands of new scientific papers concerning food chemistry and related disciplines have been published, dealing with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological and other important properties. This new edition will extend and supplement the current knowledge, as well as present new facts discovered from the related legislation, nutrition and food safety, since 2012. The structure of the book, and in particular the main chapters, is rather consistently and systematically based on the chemical structure of substances, and secondly, the subchapters are classified according to properties or uses. *This book is an English language translation of Velisek's Czech-language food chemistry textbook, the 3rd edition of which was published in 2009 by the Czech publisher Ossis. Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. Food chemistry directly affects all food substances, including items as meat, poultry, fruit, vegetables, beer, and milk, so food chemistry is very broadly applicable across food industries and academic sub-disciplines. Food chemistry is similar to biochemistry in that its main components comprise the biological (carbohydrates, lipids, and proteins), but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. It also encompasses how products change under certain food processing techniques, and ways of either enhancing those changes or preventing them from happening. The principles of food chemistry are integral to understanding of how food may be handled, processed, or otherwise treated -- as such, knowledge of food chemistry is a basic and essential requirement when working in the food industry"--
Member of
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorDate
1946-
http://library.link/vocab/creatorName
Velíšek, Jan
Dewey number
664/.07
Illustrations
illustrations
Index
index present
LC call number
TP372.5
LC item number
.V4513 2020
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1962-
  • 1967-
http://library.link/vocab/relatedWorkOrContributorName
  • Koplik, Richard
  • Cejpek, Karel
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food
  • Food
Label
The chemistry of food, Jan Velíšek, University of Chemistry and Technology, Prague, Richard Koplík, University of Chemistry and Technology, Prague, Karel Cejpek, University of Chemistry and Technology, Prague
Instantiates
Publication
Copyright
Note
Translation of: Chemie potravin
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
MSTDDAPRINT1137746853
Dimensions
28 cm
Edition
Second edition.
Extent
viii, 1192 pages
Isbn
9781119537649
Lccn
2019051997
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
Label
The chemistry of food, Jan Velíšek, University of Chemistry and Technology, Prague, Richard Koplík, University of Chemistry and Technology, Prague, Karel Cejpek, University of Chemistry and Technology, Prague
Publication
Copyright
Note
Translation of: Chemie potravin
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
MSTDDAPRINT1137746853
Dimensions
28 cm
Edition
Second edition.
Extent
viii, 1192 pages
Isbn
9781119537649
Lccn
2019051997
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations

Library Locations

    • Curtis Laws Wilson LibraryBorrow it
      400 West 14th Street, Rolla, MO, 65409, US
      37.955220 -91.772210
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