Food Chemistry

Food Chemistry
ISBN-10
3662072815
ISBN-13
9783662072813
Series
Food Chemistry
Category
Technology & Engineering
Pages
993
Language
English
Published
2013-04-17
Publisher
Springer Science & Business Media
Authors
Professor Dr.-Ing. H.-D. Belitz, Professor Dr.-Ing. W. Grosch

Description

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.

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Other editions

  • Food Chemistry
    Food Chemistry
    • 2013-04-17
    • 1114 pages
    • Ebook
    • Springer Science & Business Media
  • Food Chemistry
    Food Chemistry
    • 2009-01-15
    • 1070 pages
    • Paperback
    • Springer Science & Business Media
  • Food Chemistry
    Food Chemistry
    • 2008-12-21
    • 1070 pages
    • Ebook
    • Springer Science & Business Media
  • Food Chemistry
    Food Chemistry
    • 2004
    • 1070 pages
    • Paperback
    • Springer Science & Business Media

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