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Food Chemistry

By: Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch

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Food Chemistry

By: Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.

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Page Count

1034

Publisher

Springer Science & Business Media

Published Date

ISBN 10

3662072815

ISBN 13

9783662072813

Food Chemistry

By: Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch

Write a review Read reviews Take a Quiz Solve Book Puzzle

Food Chemistry

By: Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.

Average ratings

N/A

5

0%

4

0%

3

0%

2

0%

1

0%

Solve jigsaw puzzle

Age

Page Count

1034

Publisher

Springer Science & Business Media

Published Date

ISBN 10

3662072815

ISBN 13

9783662072813