Food Chemistry (Facts on File Science Dictionary)

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9780816052776: Food Chemistry (Facts on File Science Dictionary)

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. Food Chemistry offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes. Biographical information on the people involved in this field of chemist

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About the Author:

David E. Newton is formerly a high school teacher of mathematics and science in Grand Rapids, MI, professor of chemistry and physics at Salem State College, Salem, MA, and adjunct professor at the University of San Francisco, San Francisco.

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David E. Newton
Editore: Facts on File (2007)
ISBN 10: 0816052778 ISBN 13: 9780816052776
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Descrizione libro Facts on File, 2007. Library Binding. Condizione libro: New. Codice libro della libreria DADAX0816052778

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PH D David E Newton
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Descrizione libro Facts on File, 2007. Hardcover. Condizione libro: New. book. Codice libro della libreria 0816052778

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Newton, PH D David E
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Descrizione libro Facts on File. Condizione libro: Brand New. Ships from USA. FREE domestic shipping. Codice libro della libreria 0816052778

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Descrizione libro Facts On File. Condizione libro: BRAND NEW. BRAND NEW Hardcover - This title is now printed on demand - please allow added time for shipment! A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Codice libro della libreria 2052993

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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97808160527760000000

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Descrizione libro Facts on File Inc, United States, 2007. Hardback. Condizione libro: New. Language: English . Brand New Book. Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. Food Chemistry offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes.Biographical information on the people involved in this field of chemistry is also included. This is an informative reference for students who want to learn more about the types of food they consume, how they are produced, and how they affect the human body. Codice libro della libreria AAN9780816052776

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David E. Newton
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ISBN 10: 0816052778 ISBN 13: 9780816052776
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Descrizione libro Facts on File Inc, United States, 2007. Hardback. Condizione libro: New. Language: English . Brand New Book. Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. Food Chemistry offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes.Biographical information on the people involved in this field of chemistry is also included. This is an informative reference for students who want to learn more about the types of food they consume, how they are produced, and how they affect the human body. Codice libro della libreria AAN9780816052776

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David E. Newton
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Descrizione libro Facts On File Inc, 2007. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria CE-9780816052776

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David E. Newton
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Descrizione libro Facts On File Inc. Hardback. Condizione libro: new. BRAND NEW, Food Chemistry, David E. Newton, Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. "Food Chemistry" offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes. Biographical information on the people involved in this field of chemistry is also included. This is an informative reference for students who want to learn more about the types of food they consume, how they are produced, and how they affect the human body. Codice libro della libreria B9780816052776

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Descrizione libro Condizione libro: New. Bookseller Inventory # ST0816052778. Codice libro della libreria ST0816052778

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