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
Resource Information
The item 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 represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Missouri University of Science & Technology Library.This item is available to borrow from 1 library branch.
Resource Information
The item 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 represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Missouri University of Science & Technology Library.
This item is available to borrow from 1 library branch.
- 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"--
- Language
-
- eng
- cze
- eng
- Edition
- Second edition.
- Extent
- viii, 1192 pages
- Note
- Translation of: Chemie potravin
- Isbn
- 9781119537649
- 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
- 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"--
- 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
- 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
- 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
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.mst.edu/portal/The-chemistry-of-food-Jan-Vel%C3%AD%C5%A1ek-University-of/s0grc4HydaQ/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.mst.edu/portal/The-chemistry-of-food-Jan-Vel%C3%AD%C5%A1ek-University-of/s0grc4HydaQ/">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</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.mst.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.mst.edu/">Missouri University of Science & Technology Library</a></span></span></span></span></div>
