Springer Science & Business Media, Jan 1, 2004 - Technology & Engineering - 1070 pages
The 3 rd 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.
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Amino Acids Peptides Proteins
Fish Whales Crustaceans Mollusks
Edible Fats and Oils
Cereals and Cereal Products
Vegetables and Vegetable Products
Fruits and Fruit Products
Sugars Sugar Alcohols Honey
Milk and Dairy Products
Coffee Tea Cocoa
Spices Salt and Vinegar
Drinking Water Mineral and Table Water
acetic activity acyl addition alcohol aldehydes amino acids amylose aqueous aroma compounds aroma substances autoxidation baking beans beer bonds butter carbohydrates carboxyl carotenoids casein cereals chain cheese Chem chemical cocoa coffee color composition compounds concentration constituents contain COOH cultivars cysteine decrease degradation dough enzymatic enzyme esters example extract fatty acids fermentation fish flavor flour formation formed Formula fraction fruit glucose gluten heat honey hydrogen hydrolysis increase inhibitor ions juice lactic linoleic acid lipids lysine Maillard reaction meat methyl mg/kg milk molecular molecule muscle occur odor threshold OH OH oxidation peptide plant polysaccharides potatoes present protein proteinase reaction residues roasted saccharose salt seeds sequence soluble solution soybean stability starch storage structure substrate sucrose sugar sweet syrup Table taste temperature tion tissue vegetables vitamin volatile weight wheat wine yeast