Food Chemistry - 4th Edition (2009)
Edited by Belitz, H.-D., Grosch, Werner, Schieberle, Peter
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. Proven
features of the prior editions are maintained:
Hardcover 1070pp, 481 illus ISBN 9783540699330
Softcover 1070pp, 481 illus ISBN 9783540699354
Contains more than 600 tables, almost 500 figures,
and about 1100 structural formulae of food components - Logically organized according to food
constituents and commodities - Comprehensive subject index. These features provide students
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.
To find similar publications, click on a keyword below:
- Amino Acids, Peptides, Proteins.
- Food Additives
- Food Contamination.
and Dairy Products.
- Fish, Whales, Crustaceans, Mollusks.
- Edible Fats
- Cereals and Cereal Products.
- Vegetables and Vegetable Products.
Fruits and Fruit Products.
- Sugars, Sugar Alcohols, Honey.
- Alcoholic Beverages.
- Spices, Salt and Vinegar.
- Drinking Water, Mineral and Table Water.
: agriculture & forestry
: amino acids
: dairy products
: fisheries science
: food & beverage products
: food crops
: food ingredients
: food science
: nutrition, human
: oil crops
: process engineering
: sucrose & sugar crops
: synthesis, chemical
: water science