Food Chemistry
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also 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
eBook, English, 2004
Third rev. edition View all formats and editions
Springer Berlin Heidelberg, Berlin, Heidelberg, 2004
1 online resource (lxxxviii, 1071 pages)
9783662072790, 9783540408178, 3662072793, 3540408177
851369084
Print version:
Water
Amino Acids, Peptides, Proteins
Enzymes
Lipids
Carbohydrates
Aroma Substances
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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