01554cam a22002055i 4500020001800000040000800018082002600026082002600052100001900078245003500097250001800132300008600150490003000236520097600266650002401242650001801266700002001284700002301304700002101327  a9783319636078  cDLC04a641 DEM 2018 A035 Or.04a664 DEM 2018 A035 Or.1 adeMan, John M.10aPrinciples of Food Chemistry /  a4th ed. 2018.  a1 online resource (XVIII, 607 pages 48 illustrations, 22 illustrations in color.)1 aFood Science Text Series,  aCompletely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.  Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food.  The chapter on contaminants and additives provides an updated view of their importance in food safety.  Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest.  New to this edition is a chapter on the basics of GMOs.  Each chapter contains new tables and  illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate.  Just like its widely used predecessors, this new edition is valuable as a textbook and reference. 0aFood-Biotechnology.14aFood Science.1 aFinley, John W.1 aHurst, W. Jeffrey.1 aLee, Chang Yong.