Hóa học thực phẩm

Cấu tạo, các tính chất vật lý, hóa học, cảm quan, các tính chất chức năng của các hợp phần chính như nước, protein, glucid, lipid, vitamin, khoáng chất. Các biến đổi hóa học xảy ra trong quá trình chế biến và bảo quản nhằm cung cấp cho bạn đọc...

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Bibliographic Details
Main Author:	Hoàng, Kim Anh
Format:	Book
Language:	Undetermined
Published:	Hà Nội Khoa học và Kỹ thuật 2008
Subjects:	Food,Food technology,Thực phẩm,Công nghệ thực phẩm Chemistry,Hóa học
Tags:	Add Tag No Tags, Be the first to tag this record!

Institutions:	Trung tâm Học liệu Trường Đại học Cần Thơ

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Summary:	Cấu tạo, các tính chất vật lý, hóa học, cảm quan, các tính chất chức năng của các hợp phần chính như nước, protein, glucid, lipid, vitamin, khoáng chất. Các biến đổi hóa học xảy ra trong quá trình chế biến và bảo quản nhằm cung cấp cho bạn đọc những kiến thức cần thiết để diều chỉnh các quá trình công nghệ theo hướng có lợi nhất cho chất lượng sản phẩm. Các phương pháp biến tính tinh bột và protein nhằm cải tiến chất lượng, tạo ra các sản phẩm phù hợp hơn trong các ứng dụng công nghiệp.

Hóa học thực phẩm

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