Essentials of Food Chemistry - Couverture rigide

 
9789811606090: Essentials of Food Chemistry
Couverture rigide
ISBN 10 : 9811606099 ISBN 13 : 9789811606090
Editeur : Springer Verlag, Singapore, 2021

Synopsis

Introduction.Water.- Proteins.- Carbohydrates.- Lipids.- Vitamins.- Minerals.- Enzyme.- Pigments.- Food Flavor Substances.- Food additives.- Harmful Constituents.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Jianquan KAN obtained his doctorate from Southwest University in Chongqing in 2003, and from 2004 to 2005, he worked as a Visiting Scholar at the University of Missouri-Columbia. Since 2000, he has been a professor in the College of Food Science, Southwest University. During this time, he has led or participated in more than 100 national and international research projects, published over 200 scientific papers and 8 book chapters (5 as chief editor), and had 4 patents approved. Currently, he works as the Academic Leader at the College of Food Science. His major research interests and areas of expertise are associated with food chemistry, nutrition, food quality and food safety. Jianquan KAN has been the chief editor for the three Chinese editions of the Textbook of Food Chemistry, which has sold more than 1.2 million volumes and is widely used in universities throughout China.


Kewei CHEN obtained his doctorate from Universidad de Sevilla, Spain in 2016, and from 2012 to 2016, he also did his research work in Instituto de la Grasa (CSIC, Spain). Since 2017, he has been an associate professor in the College of Food Science, Southwest University. He has participated in several international book chapters about food industry and technology. His major research interests and areas are related with food chemistry & nutrition, micronutrient bioavailability, and food safety, with many research papers on Food Chemistry, Journal of Functional Foods, etc.


Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Springer Verlag, Singapore
Date d'édition
2021
Langue
anglais
ISBN 10 
9811606099
ISBN 13 
9789811606090
Reliure
Relié
Nombre de pages
577
Éditeur
Kan Jianquan, Chen Kewei
Coordonnées du fabricant
ProductSafety@springernature.com
ProductSafety@springernature.com

Poststr. 9
Darmstadt
64293
Allemagne

Autres éditions populaires du même titre

9789811606120: Essentials of Food Chemistry

Edition présentée

ISBN 10 :  9811606129 ISBN 13 :  9789811606120
Editeur : Springer Verlag, Singapore, 2022
Couverture souple