1189519
9780442207533
This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing & storage & interactions among the components of foods. The author has stressed the principles of the reaction mechanisms, carefully detailing what is known to occur or is expected to occur based on his detailed understanding of organic chemical reactions. This unifies the themes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.Wong, Dominic W. S. is the author of 'Mechanism and Theory in Food Chemistry' with ISBN 9780442207533 and ISBN 0442207530.
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