The Source, Chemistry and Use of Food Products

This comprehensive textbook provides a detailed overview of the chemical and biological properties of food products, and their applications in various industries. The book covers a wide range of topics, from the physical and chemical properties of water, proteins, carbohydrates, and lipids, to the principles of food processing, preservation, and packaging. The author also discusses the nutritional and health aspects of food products, and the challenges and opportunities of the food industry in the 21st century.

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