The Chemistry and Technology of Food and Food Products, Volume 1 |
Contents
Introduction JACOBS | 1 |
The Physical Chemistry of Foods ST JOHN | 9 |
The Carbohydrates DEGERING | 49 |
Copyright | |
156 other sections not shown
Other editions - View all
Common terms and phrases
absorption acetic activity alcohol aldehyde alkali amino acids amount animal arginine atoms bacteria barley Biol calcium carbohydrates carbon cells cereal CH CH CH2OH Chem chemical Chemistry chloride coenzyme colloidal colloidal systems color composition compounds concentration contain COOH corn cream cystine D+-glucose determination edible emulsions enzyme ester fatty acids fish formula fresh glycine grade grain H-COH H.COH heat hemoglobin histidine HOCH hormone hydrochloric acid hydrogen hydrogen-ion hydrolysis hydrolyzed insoluble intestinal iodine ions lipids liquid liver lysine material meat method milk mineral molecular weight molecule nature nitrogen Nutrition obtained occurs optically organic oxidation peptide phosphorus physiol plant present proline protein provitamins quantity reaction refractive refractometer salt sodium soluble solution specific spoilage starch structure substances substrate sugar sulfur surface tension synthesis TABLE temperature tion tissues tryptophane tyrosine viscosity vitamin vitamin D wheat York
