000			03866cam a2200409 i 4500
001			21321498
003			OSt
005			20240819101313.0
008			191205s2020 enka b 001 0 eng
010			_a 2019051997
020			_a9781119537649
040			_aDLC _beng _erda _cMUL _dDLC
041	1		_aeng _hcze
042			_apcc
050	0	0	_aTP372.5 _b.V4513 2020
082	0	0	_a664.07 _223 _bVEL
100	1		_aVelíšek, Jan, _d1946- _eauthor. _913062
240	1	0	_aChemie potravin. _lEnglish
245	1	4	_aThe chemistry of food / _cJan Velisek, Richard Koplik, Karel Cejpek.
250			_aSecond edition.
264		1	_aChichester, West Sussex ; _aHoboken : _bWiley-Blackwell/John Wiley & Sons Ltd, _c2020.
300			_aviii, 1192 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 1103-1158) and index.
520			_a"This book will provide a comprehensive overview of important compounds constituting food and raw materials for food production with the emphasis on their structural features, chemical reactions, organoleptic properties, nutritional and toxicological importance. Since the first edition of The Chemistry of Food, thousands of new scientific papers concerning food chemistry and related disciplines have been published, dealing with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological and other important properties. This new edition will extend and supplement the current knowledge, as well as present new facts discovered from the related legislation, nutrition and food safety, since 2012. The structure of the book, and in particular the main chapters, is rather consistently and systematically based on the chemical structure of substances, and secondly, the subchapters are classified according to properties or uses. *This book is an English language translation of Velisek's Czech-language food chemistry textbook, the 3rd edition of which was published in 2009 by the Czech publisher Ossis. Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. Food chemistry directly affects all food substances, including items as meat, poultry, fruit, vegetables, beer, and milk, so food chemistry is very broadly applicable across food industries and academic sub-disciplines. Food chemistry is similar to biochemistry in that its main components comprise the biological (carbohydrates, lipids, and proteins), but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. It also encompasses how products change under certain food processing techniques, and ways of either enhancing those changes or preventing them from happening. The principles of food chemistry are integral to understanding of how food may be handled, processed, or otherwise treated -- as such, knowledge of food chemistry is a basic and essential requirement when working in the food industry"-- _cProvided by publisher.
650		0	_aFood _xAnalysis _vTextbooks. _913063
650		0	_aFood _xComposition _vTextbooks. _913064
700	1		_aKoplik, Richard, _d1962- _eauthor. _913065
700	1		_aCejpek, Karel, _d1967- _eauthor. _913066
776	0	8	_iOnline version: _aVelisek, Jan, 1946- _tThe chemistry of food _bSecond edition. _dHoboken : Wiley-Blackwell / John Wiley & Sons Ltd, 2020. _z9781119537656 _w(DLC) 2019051998
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c288231 _d288231