Food Chemistry

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Springer Science & Business Media, Jan 15, 2009 - Medical - 1070 pages
2 Reviews

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

  

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Very useful to me for information on Isoelectric points of egg white proteins

Contents

I
1
II
8
III
93
IV
158
V
248
VI
340
VII
403
VIII
421
XIV
617
XV
640
XVI
670
XVII
746
XVIII
770
XIX
807
XX
862
XXI
892

IX
429
X
467
XI
498
XII
546
XIII
563
XXII
938
XXIII
971
XXIV
986
XXV
989
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