| 書目名稱 | Introduction to Food Chemistry |
| 編輯 | Vassilis Kontogiorgos |
| 視頻video | http://file.papertrans.cn/474/473704/473704.mp4 |
| 概述 | Suitable for students studying in food science programmes.Each chapter has specific learning objectives and is self-contained.Helps with teaching preparation on key aspects of food chemistry relevant |
| 圖書封面 |  |
| 描述 | .The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.?.Introduction to Food Chemistry, 2nd Edition?.bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents?specific learning objectives for each chapter and is?self-contained so students will not need to search for essential information out |
| 出版日期 | Textbook 2024Latest edition |
| 關(guān)鍵詞 | Food Chemistry; Flavor Chemistry; Color Chemistry; Water In Foods; Carbohydrates; Proteins; Lipids; Brownin |
| 版次 | 2 |
| doi | https://doi.org/10.1007/978-3-031-53558-1 |
| isbn_softcover | 978-3-031-53560-4 |
| isbn_ebook | 978-3-031-53558-1 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
|Archiver|手機版|小黑屋|
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