Leandro Oviedo

Broschiertes Buch

Introduction to Food Chemistry

Beschreibung

Delving into the chemical forces that dictate food quality, this work reveals how macronutrients, micronutrients, additives, flavors, and preservatives interact. Processing and preservation techniques are examined to show how chemical changes affect safety and nutrition, with key analytical methods explained.

Autor

Leandro Rodrigues Oviedo is a chemical engineer with a solid background in machine/deep learning, chemical kinetics, reactor design, and water/wastewater treatment (especially Advanced Oxidation Processes - AOPs). Master in Nanosciences (Nanoscience Post-Graduation Program at Franciscan University - UFN, Brazil), with expertise in nanozeolite synthesis from solid (agro)industrial wastes for adsorption and photocatalytic degradation of organic pollutants.

Produktdetails

• Verlag: Toronto Academic Press
• Seitenzahl: 407
• Erscheinungstermin: 10. Januar 2025
• Englisch
• ISBN-13: 9781779563422
• ISBN-10: 1779563426
• Artikelnr.: 72667061