Food Chemistry

Front Cover
Springer Science & Business Media, Jan 1, 2004 - Technology & Engineering - 1070 pages
5 Reviews
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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Contents

Water
1
Amino Acids Peptides Proteins
8
Enzymes
92
Lipids
157
Carbohydrates
245
Aroma Substances
342
Vitamins
409
Minerals
427
Fish Whales Crustaceans Mollusks
619
Edible Fats and Oils
643
Cereals and Cereal Products
673
Legumes
747
Vegetables and Vegetable Products
772
Fruits and Fruit Products
806
Sugars Sugar Alcohols Honey
862
Alcoholic Beverages
892

Food Contamination
474
Milk and Dairy Products
505
Eggs
551
Meat
566
Coffee Tea Cocoa
939
Spices Salt and Vinegar
970
Drinking Water Mineral and Table Water
986
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Page 861 - Modified atmosphere packaging of fruits and vegetables', Crit Rev Food Sci Nutr, 28 (1) 1.

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