دانلود کتاب مبانی شیمی مواد غذایی دمان
This book was designed to serve as a text for courses in food chemistry in food science programs following the Institute of Food Technologists minimum standards. The original idea in the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has extended and deepened our knowledge. This required inclusion of new material in all chapters. The last chapter in the second edition, Food Additives, has been replaced by the chapter Additives and Contaminants, and an additional chapter, Regulatory Control of Food Composition, Quality, and Safety, has been included. This last chapter is an attempt to give students some understanding of the scientific basis of the formulation of laws and regulations on food and on the increasing trend toward international harmonization of these laws. A number of important food safety issues have arisen recently, and these have emphasized the need for comprehensive and effective legal controls.
مشخصات فایل :
نام :کتاب مبانی شیمی مواد غذایی
تعداد صفحات : ۴۶۰
زبان : فارسی