Food Chemistry

Front Cover
Springer Science & Business Media, Apr 22, 2004 - Technology & Engineering - 1071 pages
1 Review

The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added 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 standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for 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)

 

What people are saying - Write a review

User Review - Flag as inappropriate

Food Chemistry

Contents

I
1
II
8
III
92
IV
157
V
245
VI
342
VII
409
VIII
427
XIV
619
XV
643
XVI
673
XVII
747
XVIII
772
XIX
806
XX
862
XXI
892

IX
434
X
474
XI
505
XII
551
XIII
566
XXII
939
XXIII
970
XXIV
986
Copyright

Common terms and phrases

References to this book

All Book Search results »

Bibliographic information