Aguarde...
 

FOOD BIOCHEMISTRY AND FOOD PROCESSING


    de: R$ 968,13

    por: 

    R$ 697,09preço +cultura

    em até 10x de R$ 69,71 sem juros no cartão, ver mais opções

    Produto disponível no mesmo dia no aplicativo Kobo, após a confirmação  do pagamento!

    Sinopse

    Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water. This book is anindispensable reference and text on food biochemistry and the everincreasing developments in the biotechnology of foodprocessing.

    Detalhes do Produto

      • Ano de Edição: 2015
      • Ano:  2015
      • País de Produção: Canada
      • Código de Barras:  2020105233170
      • ISBN:  9789387798571

    Avaliação dos Consumidores

    ROLAR PARA O TOPO