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The chemistry of food /

Velíšek, Jan, 1946-

The chemistry of food / Jan Velíšek. - viii, 1113 pages ; 29 cm

Includes bibliographical references (pages 1041-1078) and index.

Amino acids, peptides and proteins -- Fats, oils and other lipids -- Saccharides -- Vitamins -- Minerals -- Water -- Flavour-active compounds -- Pigments and other colorants -- Antinutritional, toxic and other bioactive compounds -- Food additives -- Food contaminants.

ISBN: 9781118383841 (cloth) 9781118383810 (paperback)

LCCN: 2013026547

Subjects--Topical Terms:
Food--Analysis--Textbooks.
Food--Composition--Textbooks.

LC Class. No.: TP372.5 / .V4513 2014

Dewey Class. No.: 664/.07

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