Food Chemistry By S.A Iqbal

Book Summary of Food Chemistry The aim of this book is to provide a unified picture of foods from a chemical standpoint. The primary emphasis is on the composition of foods and the changes that occur, when they are subjected to processing. About Author : S.A Iqbal presently Professor of Chemistry at Saifia College, Bhopal, India is also the Chief Editor of Oriental Journal of Chemistry.

He has large number of publications to his credit. Y.Mido a Dr Sc from Hiroshima University, has been teaching in Chemistry Department, Kobe University, Japan from 1965. He has been a visiting Professor in Universidad Autonoma de Guadalajara (Mexico) and Universidad Complutense de Madrid (Spain). He has over 40 resarch papers, mostly in spectroscopy, in International journals of repute. Contents : Growth of Food Chemistry Proteins in Man`s Diet The Use of Milk Products The Taste and Flavour of Food —-etc