Food Chemistry

by Belitz, H. D.; Grosch, W.; Schieberle, P.

• ISBN13: 9783540699330
• ISBN10: 3540699333
• eBook ISBN(s): 9783540699347
• Edition: 4th
• Format: Hardcover
• Copyright: 2009-03-06
• Publisher: Springer Verlag
• More Book Details
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Summary

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index.These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.From reviews of the first edition"Few books on food chemistry treat the subject as exhaustively'¦researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Table of Contents

Water

Amino Acids

Peptides

Proteins

Enzymes

Lipids

Carbohydrates

Aroma Compounds

Vitamins

Minerals

Food Additives

Food Contamination

Milk and Dairy Products

Eggs

Meat

Fish

Whales

Crustaceans

Mollusks

Edible Fats and Oils

Cereals and Cereal Products.

Legumes

Vegetables and Vegetable Products

Fruits and Fruit Products

Sugars

Sugar Alcohols

Honey

Alcoholic Beverages

Coffee

Tea, Cocoa

Spices, Salt and Vinegar

Drinking Water

Mineral and Table Water

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