Food Chemistry

Food Chemistry

Author: Professor Dr.-Ing. H.-D. Belitz

Publisher: Springer Science & Business Media

ISBN: 9783662072813

Category: Technology & Engineering

Page: 993

View: 361

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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.
Food Chemistry
Language: un
Pages: 993
Authors: Professor Dr.-Ing. H.-D. Belitz, Professor Dr.-Ing. W. Grosch
Categories: Technology & Engineering
Type: BOOK - Published: 2013-04-17 - Publisher: Springer Science & Business Media

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.
Food Chemistry
Language: un
Pages: 1070
Authors: H.-D. Belitz, Werner Grosch, Peter Schieberle
Categories: Technology & Engineering
Type: BOOK - Published: 2009-01-15 - Publisher: Springer Science & Business Media

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
Encyclopedia of Food Chemistry
Language: un
Pages: 2194
Authors: H.-D. Belitz, Werner Grosch, Peter Schieberle
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-22 - Publisher: Elsevier

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles
Chemometrics in Food Chemistry
Language: un
Pages: 512
Authors: H.-D. Belitz, Werner Grosch, Peter Schieberle
Categories: Science
Type: BOOK - Published: 2013-06-08 - Publisher: Newnes

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has
Food
Language: un
Pages: 501
Authors: Tom P. Coultate
Categories: Education
Type: BOOK - Published: 2009-01-01 - Publisher: Royal Society of Chemistry

As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours,