食品色香味化学

中国轻工业出版社

研究食品色香味化学原理不仅可以了解使食品产生颜色、香气、味道的究竟是什么物质,以及这些物质在加工和贮藏中可能会发生什么样的变化,还能运用这些原理避免或延缓不利因素的出现;运用这些原理对食品进行保鲜、着色、调香、调味,使食品更适合于人体的需要。另外,也可使我们在享受美食的同时充分感受到科学的魅力。

本书专门论述食品色香味化学原理与应用。主要内容包括:食品中存在的各种与色、香、味有关的化学成分及色、香、味形成的机理;它们在加工制造、烹调和贮藏过程中可能出现的变化;在实际应用中如何促进有利的变化和防止不利的变化;国家有关食品添加剂方面的法律和法规等。本书可供从事食品加工制造、质量检验、烹饪、贮藏等方面的技术人员学习使用,也可供食品科研和教学人员参考。

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Additional Information

Publisher
中国轻工业出版社
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Published on
Feb 1, 2008
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Pages
347
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ISBN
9787501959686
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Language
Chinese
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Genres
Technology & Engineering / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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