Food Chemistry by Meyer
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Food Chemistry by Meyer
is an in-depth exploration of the chemical makeup of food and its processing. The book breaks down the roles of essential nutrients such as proteins, fats, carbohydrates, vitamins, and minerals in a straightforward manner. Meyer addresses how these components interact in various foods, affecting their flavor, texture, and nutritional value.
The book offers a detailed examination of food additives, preservatives, and storage techniques, focusing on the chemical changes that occur during preservation and how they influence food safety and quality. Meyer also highlights the significant role food chemistry plays in modern food production, sustainability, and the development of new food technologies.
Food Chemistry by Meyer is practical in its approach, offering case studies and experiments that help to apply theoretical knowledge to real-world scenarios in the food industry. It also touches on advancements like functional foods, fortified foods, and nutraceuticals, emphasizing their chemical foundations. Additionally, Meyer discusses the sensory attributes of food, such as taste, smell, and texture, and how these are impacted by chemical reactions in food.
This book is a must-read for students, researchers, and professionals interested in food science and technology. It provides a comprehensive understanding of the science behind the food we eat and how chemistry shapes its properties, making it a valuable resource for anyone in the food industry.
| Weight | 1 kg |
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