{"product_id":"9781118383810","title":"The Chemistry of Food","description":"\u003ch1\u003eThe Chemistry of Food\u003c\/h1\u003e\u003ch3\u003eJan Velisek\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eTHE CHEMISTRY OF FOOD \u003cp\u003eTHE CHEMISTRY OF FOOD \u003c\/p\u003e\n\u003cp\u003eThis advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. \u003c\/p\u003e\n\u003cp\u003eEach chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical\/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry. \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Chemistry of Food \u003c\/i\u003eis supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics\/chapters.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e THE AUTHOR \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJan Velíšek \u003c\/b\u003eis Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague, Czech republic \u003c\/p\u003e\n\u003cp\u003eALSO AVAILABLE FROM WILEY BLACKWELL \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Chemistry of Food Additives and Preservatives\u003c\/b\u003e\u003cbr\u003e By Titus A. M. Msagati\u003cbr\u003e ISBN: 978-1-118-27414-9 \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFood Carbohydrate Chemistry\u003c\/b\u003e\u003cbr\u003e By Ronald E. Wrolstad\u003cbr\u003e ISBN: 978-0-8138-2665-3 \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e24 March 2014\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118383810\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e1136\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e83.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44314953810060,"sku":"9781118383810","price":143.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118383810_89dcfdae-8ec1-4130-bb6a-39afd4a2325c.jpg?v=1780191755","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781118383810","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}