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For more than two decades this work has remained the leading advanced textbookand easytouse reference on food chemistry and technology. Its fourth editionhas been extensively rewritten and enlarged now also covering topics such asBSE detection or acrylamide. Food allergies alcoholic drinks or phystosterolsare now treated more extensively. Proven features of the prior editions aremaintained Contains more than 600 tables almost 500 figures and about 1100structural formulae of food components Logically organized according to foodconstituents and commodities Comprehensive subject index. These featuresprovide students and researchers in food science food technology agriculturalchemistry and nutrition with indepth insight into food chemistry andtechnology. They also make the book a valuable onthejob reference forchemists food chemists food technologists engineers biochemistsnutritionists and analytical chemists in food and agricultural research foodindustry nutrition food control and service laboratories. From reviews ofthe first edition Few books on food chemistry treat the subject asexhaustively...researchers will find it to be a useful source of information.It is easy to read and the material is systematically presented. JACS TOCWater. 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 andVegetable Products. Fruits and Fruit Products. Sugars Sugar AlcoholsHoney. Alcoholic Beverages. Coffee Tea Cocoa. Spices Salt and Vinegar.Drinking Water Mineral and Table Water. «
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