LEADER 03453nam 22005295 450 001 9910298594003321 005 20200701002510.0 010 $a3-319-50766-4 024 7 $a10.1007/978-3-319-50766-8 035 $a(CKB)4340000000223200 035 $a(DE-He213)978-3-319-50766-8 035 $a(MiAaPQ)EBC6311781 035 $a(MiAaPQ)EBC5589080 035 $a(Au-PeEL)EBL5589080 035 $a(OCoLC)1066196129 035 $a(PPN)221253815 035 $a(EXLCZ)994340000000223200 100 $a20171107d2018 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMechanism and Theory in Food Chemistry, Second Edition /$fby Dominic W.S. Wong 205 $a2nd ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (XVI, 450 p. 566 illus., 395 illus. in color.) 311 $a3-319-50765-6 327 $aLipids -- Proteins -- Carbohydrates -- Colorants -- Enzymes -- Flavors -- Sweeteners -- Natural Toxicants -- Additives -- Vitamins. 330 $aFor the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update.  Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science. 606 $aFood?Biotechnology 606 $aOrganic chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 615 0$aFood?Biotechnology. 615 0$aOrganic chemistry. 615 14$aFood Science. 615 24$aOrganic Chemistry. 676 $a664 700 $aWong$b Dominic W.S$4aut$4http://id.loc.gov/vocabulary/relators/aut$0440362 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298594003321 996 $aMechanism and Theory in Food Chemistry, Second Edition$92516029 997 $aUNINA