Manual de Química de los Alimentos / Handbook of Food Chemistry
El estudio de la química de los alimentos se centra en los cambios de la composición y de las propiedades químicas, físicas y funcionales de los alimentos, ya que los productos alimenticios sufren alteraciones durante sus diferentes etapas de procesamiento y periodos de almacenamiento.
CONTENIDO
1. Introduction
2. Principles of Chemical Analysis of Food Components
3. Chemical Composition of Food and Food Commodities
4. Chemical and Toxicological Aspects of Food Contamination
5. Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Processing
6. Chemistry of Bioactive Ingredients in Functional Foods and Nutraceuticals
3. Chemical Composition of Food and Food Commodities
4. Chemical and Toxicological Aspects of Food Contamination
5. Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Processing
6. Chemistry of Bioactive Ingredients in Functional Foods and Nutraceuticals
Autor: Cheung, P. y Mehta, B.
Manual de Química de los Alimentos / Handbook of Food Chemistry
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Reviewed by Agroindustrial Engineer
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