The Chemistry of Food Book Reviews
The Chemistry of Food by Jan Velisek, Richard Koplik & Karel Cejpek Book Summary
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated
The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance.
The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource:
• Offers in a single volume an updated text dealing with food chemistry
• Contains complete and fully up-to-date information on food chemistry, from structural features to applications
• Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures
• Written by internationally recognized authors on food chemistry
Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Book Name | The Chemistry of Food |
Genre | Chemical & Petroleum Engineering |
Author | Jan Velisek, Richard Koplik & Karel Cejpek |
Published | 29 July 2020, Wednesday |
Language | English |
E-Book Size | 222.71 MB |
The Chemistry of Food (Jan Velisek, Richard Koplik & Karel Cejpek) Book Reviews 2024
We transfer money over €4 billion every month. We enable individual and business accounts to save 4 million Euros on bank transfer fees. Want to send free money abroad or transfer money abroad for free? Free international money transfer!
Did you know that you can earn 25 USD from our site just by registering? Get $25 for free by joining Payoneer!
Download Link | Book Format |
the-chemistry-of-food-ebook.pdf | |
the-chemistry-of-food-ebook.epub | EPUB |
the-chemistry-of-food-ebook.kindle | KINDLE |
The Chemistry of Food E-book (PDF, PUB, KINDLE) Download
The Chemistry of Food ebook the-chemistry-of-food (222.71 MB) download new links will be update!
The Chemistry of Food Similar Books
Book Name | Score | Reviews | Price |
Drop the Rock | 4.5/5 | 150 | $13.99 |
A Crack In Creation | 0/5 | 0 | $11.99 |
Clean Meat | 5/5 | 5 | $1.99 |
Silent Spring | 0/5 | 0 | $14.99 |
Miso Tasty | 0/5 | 0 | $10.99 |
Enhance sleep, vision, cognition, flexibility, energy, long-range health and more. Performance Lab CORE Formulas support all aspects of human performance, across all walks of life. Boosts work performance and productivity with nootropics for focus, multitasking under stress, creative problem-solving and more.
Book Name | Score | Reviews | Price |
Summary of The Chemistry of Food by Jan Velisek, Richard Koplik & Karel Cejpek
The The Chemistry of Food book written by Jan Velisek, Richard Koplik & Karel Cejpek was published on 29 July 2020, Wednesday in the Chemical & Petroleum Engineering category. A total of 62 readers of the book gave the book 0 points out of 5.
Book Name | Author | Price |
The Impact of Food Bioactives on Health | Kitty Verhoeckx, Paul Cotter, Iván López-Expósito, Charlotte Kleiveland, Tor Lea, Alan Mackie, Teresa Requena, Dominika Swiatecka & Harry Wichers | Free |
Coinbase is the world's most trusted place to buy and sell cryptocurrency. Open an account today, and if you buy or sell $100 or more of crypto, you'll receive $10 worth of free Bitcoin!
Book Name | Author | Price |
Becoming a Food Scientist | Robert L. Shewfelt | $19.99 |
Basic Principles and Calculations in Chemical Engineering | David Himmelblau & James Riggs | $114.99 |
Injection Molding Advanced Troubleshooting Guide | Randy Kerkstra & Steve Brammer | $199.99 |
Wheat Flour | William A Atwell & Sean Finnie Ph.D. | $79.99 |
Sensory Evaluation of Food | Harry T. Lawless & Hildegarde Heymann | $49.99 |
Jasper is the generative AI platform for business that helps your team create content tailored for your brand 10X faster, wherever you work online.
Please wait! The Chemistry of Food book comments loading...
Jan Velisek, Richard Koplik & Karel Cejpek - The Chemistry of Food Discussions & Comments
Have you read this book yet? What do you think about The Chemistry of Food by Jan Velisek, Richard Koplik & Karel Cejpek book? Ask the bookpedia.co community a question about The Chemistry of Food!