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Principles of Food Chemistry.

PRINCIPLES OF FOOD CHEMISTRY

By John M deMan. 2nd edition.

The original text was widely read around the world and the author gained sufficient encouragement to prepare a revised text, which is this volume. As the first book attracted sensible comment, the new version has retained the characteristics of the earlier work. So the original aim - to provide basic information on the components of foods and the chemical and physical changes they undergo during processing, storage and handling - still stands, only a lot more information now seems important and has been added. The references have been updated so as to include only relevant recent ones. One of the problems was how not to greatly increase the size of the text but the author has skilfully achieved this by careful pruning.

As time has passed so newer techniques, like the use of enzyme technology, plant breeding and biotechnology, the production of polymers that provide bulk but possess fewer calories, textural studies and flavour chemistry, have become more relevant and interesting. The chapters carry headings: Water; Lipids; Proteins: Carbohydrates; Minerals: Colour: Flavour; Texture; Vitamins: Enzymes; and Additives.
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Publication:Food Trade Review
Article Type:Book Review
Date:Jun 1, 1990
Words:185
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