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1FOOD AND ITS FUNCTIONS
Types of Nutrient 12 Classification of Substances as Foods 13 Units
ENZYMEs 21 The Chemical Nature of Enzymes 22 Catalytic Action
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A.I. Film acetic acid alcohol amino acids amylase amylopectin ascorbic acid bacteria body boiling point bread butter calcium calorie calorie value carbohydrate carbon atom carbon dioxide cells cent CH2OH Chapter cheese chemical Chemistry and Industry chloride CHOH coagulation colour compounds contains converted COOH cooking crystals diet digestion distillation electrons emulsifying emulsion energy enzymes essential ethyl example extraction fatty acids fermentation Film Library flavour flour Food Manufacture fruit gelatin glucose glucose units glycerol heat hydrogen hydrogen atoms hydrolysis hydrolyzed intake intestine ions juice known liquid malt maltose margarine meat method micro-organisms milk mineral elements mixture molecular weight molecule monosaccharide nicotinic acid nisin nitrogen normal nutrients obtained occurs oxidation potatoes present preservatives produced protein quantities reaction riboflavin salts sodium soluble solution starch structure substances sucrose sugar sulphur synthetic temperature thiamine tissues vegetables vinegar vitamin wheat wine yeast