Food Chemistry (2Nd Edition)

Name: Food Chemistry (2Nd Edition)
Author: Li Hong, Zhang Hua, Editor-In-Chief, Yang Feiyun, Ma Long, Shi Miaomiao, Zhang Longtao, Deputy Editor-In-Chief

食品化学（第2版）

by Li Hong, Zhang Hua, Editor-In-Chief, Yang Feiyun, Ma Long, Shi Miaomiao, Zhang Longtao, Deputy Editor-In-Chief (李红,张华主编,杨飞芸,马龙,史苗苗,张龙涛副主编)

Status: Completed
Source: Fanqie

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8.5Score

16Chapters

Synopsis

Food chemistry focuses on the basic theory of food chemistry and related applied knowledge, including the six major nutritional components of food, the structure and properties of color, aroma, and harmful components, their changes in food processing and storage, and their impact on food quality and safety, as well as the application of enzymes and food additives in the food industry. This textbook incorporates certain practical knowledge and combines chemical reaction equations to deepen students' understanding of the course content and establish the necessary theoretical foundation for subsequent professional courses. In addition, each chapter provides learning objectives and requirements, course ideological and political cases, and necessary thinking questions to help students master the main content of the chapter and strengthen students' ideological and political education.

Reader comments

This book is very practical! For a boy in love like me, understanding food chemistry allows me to better take care of my girlfriend's dietary health. Moreover, the content of this book is very comprehensive, including not only theoretical knowledge, but also practical applications. I think it is not only suitable for professional students, but also for those of us who are interested in food chemistry. Seeing that the authors put so much effort into writing it, I really appreciate them! I am going to buy a copy for my mother so that she can also benefit from it.
4 likes2y ago

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