Chopra, H.K. creator Panesar, P.S. text New Delhi Narosa Publication House 2010 2018 2010 monographic eng

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569 Pages : pbk. 24 cm. 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. H.K. Chopra and P.S. Panesar include index. Home-Economics 641.3 CHO 9788184870398 GCL 251203