The chemistry of food / Jan Velíšek.
Material type:
TextLanguage: English Description: viii, 1113 pagesISBN: - 9781118383841 (cloth)
- 9781118383810 (paperback)
- Chemie potravin.
- 664.07 VEL-C
| Item type | Current library | Home library | Call number | Status | Date due | Barcode | |
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Dept. of Biochemistry Processing Center | Dept. of Biochemistry | 664.07 VEL-C (Browse shelf(Opens below)) | Available | BCH3303 |
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| 664.003 JAY-M Modern food microbiology | 664.024 CHO-E Enzymes in Food Processing/ | 664.07 SPY-N NMR Spectroscopy in Food Analysis/ | 664.07 VEL-C The chemistry of food / | 664.64 ALT-N.1A New protein foods, Vol.1A | 668.9 BIL-T Textbook of polymer science | 668.9 CAM-P Polymer characterization: Physical techniques |
Includes bibliographical references (pages 1041-1078) and index.
Amino acids, peptides and proteins -- Fats, oils and other lipids -- Saccharides -- Vitamins -- Minerals -- Water -- Flavour-active compounds -- Pigments and other colorants -- Antinutritional, toxic and other bioactive compounds -- Food additives -- Food contaminants.
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