Food chemistry /
Belitz, H.-D.
Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle - Fourth Revised and extended edition - Berlin : Springer, c2009 - xliv, 1,070 p. : ill. ; 25 cm
Includes bibliographical references and index
Water -- Amino acids, peptides, proteins -- Enzymes -- Lipids -- Carbohydrates -- Aroma compounds -- 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 and honey -- Alcoholic beverages -- Coffee, tea, cocoa -- Spices, salt and vinegar -- Drinking water, mineral and table water
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. This provides student 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
Department of Biochemistry & Nutrition School of Nutrition & Dietetics
9783540699330 (alk. paper) 3540699333 (alk. paper) 9783540699347 (eISBN) 3540699341 (eISBN) 9783540699354 (alk. paper) 354069935X (alk. paper)
2008931197
GBA8D7678 bnb
101502815 DNLM 014846082 Uk
Food--Analysis
Food Analysis
Beverages--analysis
Food Additives
Food Contamination
TX 545 / .B445 2009 TX545 / .B3513 2009
664.07
2009 E-716 QU 50 / B431L 2009a
Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle - Fourth Revised and extended edition - Berlin : Springer, c2009 - xliv, 1,070 p. : ill. ; 25 cm
Includes bibliographical references and index
Water -- Amino acids, peptides, proteins -- Enzymes -- Lipids -- Carbohydrates -- Aroma compounds -- 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 and honey -- Alcoholic beverages -- Coffee, tea, cocoa -- Spices, salt and vinegar -- Drinking water, mineral and table water
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. This provides student 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
Department of Biochemistry & Nutrition School of Nutrition & Dietetics
9783540699330 (alk. paper) 3540699333 (alk. paper) 9783540699347 (eISBN) 3540699341 (eISBN) 9783540699354 (alk. paper) 354069935X (alk. paper)
2008931197
GBA8D7678 bnb
101502815 DNLM 014846082 Uk
Food--Analysis
Food Analysis
Beverages--analysis
Food Additives
Food Contamination
TX 545 / .B445 2009 TX545 / .B3513 2009
664.07
2009 E-716 QU 50 / B431L 2009a
