Image from Google Jackets

Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle

By: Contributor(s): Language: English Original language: German Publication details: Berlin : Springer, c2009Edition: Fourth Revised and extended editionDescription: xliv, 1,070 p. : ill. ; 25 cmISBN:
  • 9783540699330 (alk. paper)
  • 3540699333 (alk. paper)
  • 9783540699347 (eISBN)
  • 3540699341 (eISBN)
  • 9783540699354 (alk. paper)
  • 354069935X (alk. paper)
Uniform titles:
  • Lehrbuch der Lebensmittelchemie. English
Subject(s): DDC classification:
  • 664.07 22
LOC classification:
  • TX 545 .B445 2009
  • TX545 .B3513 2009
NLM classification:
  • 2009 E-716
  • QU 50
Online resources:
Contents:
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
Summary: 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
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode
Books 3 days Far Eastern University - Nicanor Reyes Medical Foundation Circulation Section TX 545 .B445 2009 (Browse shelf(Opens below)) Available 0008159

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

School of Nutrition & Dietetics

There are no comments on this title.

to post a comment.