Basic Food Chemistry

Basic Food Chemistry by Frank A. Lee epub pdf fb2

Title: Basic Food Chemistry
Author: Frank A. Lee
ISBN10: 0870551884
ISBN13: 978-0870551888
Publisher: Avi Publishing Co Inc. (December 1975)
Language: English
Subcategory: Agricultural Sciences
Size PDF: 1481 kb
Size Fb2: 1331 kb
Rating: 4.5/5
Votes: 443
Pages: 427 pages
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Basic Food Chemistry by Frank A. Lee


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Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown­ ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug­ gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz­ bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug­ gestions and constructive criticism.