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Food Chemistry / H.K. Chopra and P.S. Panesar

By: Contributor(s): Material type: TextTextPublication details: New Delhi, Narosa Publication House : 2010.Description: 569 Pages : pbk. 24 cmISBN:
  • 9788184870398
Subject(s): DDC classification:
  • 641.3 CHO
Summary: Food Chemistry studies the chemical components of food—such as carbohydrates, proteins, fats, vitamins, minerals, and water—and how they interact during processing, cooking, storage, and digestion. It explains how these chemical reactions affect taste, texture, color, nutrition, and safety. The subject helps us understand why foods behave the way they do and how to improve quality and shelf life.
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Item type Current library Call number Status Date due Barcode
Books Govt. Graduate College Gulberg, Lahore - Central Library 641.3 CHO (Browse shelf(Opens below)) Available 14471

include index.

Food Chemistry studies the chemical components of food—such as carbohydrates, proteins, fats, vitamins, minerals, and water—and how they interact during processing, cooking, storage, and digestion. It explains how these chemical reactions affect taste, texture, color, nutrition, and safety. The subject helps us understand why foods behave the way they do and how to improve quality and shelf life.

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