{"product_id":"the-chemistry-of-food-9781119537649","title":"The Chemistry of Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWiley''s landmark food chemistry textbook that provides an all-in-one reference book, revised and updated\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe revised second edition of \u003ci\u003eThe Chemistry of Food\u003c\/i\u003e provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food's structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. \u003cbr\u003e \u003cbr\u003e The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties.The second edition extends and supplements the current knowledge and presentsnew facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eChapter 1 Introduction 1\u003c\/p\u003e \u003cp\u003eChapter 2 Amino Acids, Peptides, And Proteins 3\u003c\/p\u003e \u003cp\u003eChapter 3 Fats, Oils, and Other Lipids 91\u003c\/p\u003e \u003cp\u003eChapter 4 Saccharides 215\u003c\/p\u003e \u003cp\u003eChapter 5 Vitamins 369\u003c\/p\u003e \u003cp\u003eChapter 6 Mineral Elements 439\u003c\/p\u003e \u003cp\u003eChapter 7 Water 499\u003c\/p\u003e \u003cp\u003eChapter 8 Flavour-Active Compounds 537\u003c\/p\u003e \u003cp\u003eChapter 9 Pigments and Other Colourants 711\u003c\/p\u003e \u003cp\u003eChapter 10 Natural Antinutritional, Toxic, And Other Bioactive Compounds 819\u003c\/p\u003e \u003cp\u003eChapter 11 Food Additives 937\u003c\/p\u003e \u003cp\u003eChapter 12 Food Contaminants 989\u003c\/p\u003e \u003cp\u003eBibliography 1103\u003c\/p\u003e \u003cp\u003eIndex 1159\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49407075778903,"sku":"9781119537649","price":87.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119537649.jpg?v=1730498091","url":"https:\/\/bookcurl.com\/products\/the-chemistry-of-food-9781119537649","provider":"Book Curl","version":"1.0","type":"link"}