Food Chemistry：4th revised and extended Edition

作者: H.-D. Belitz , W. Grosch , P. Schieberle

出版社: Springer

出版时间: 2009-03

ISBN: 9783540699354

装帧: 其他

页数: 1116页

分类: 外文古旧书>德文书>文学

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: 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. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS Introduction
0 Water
1 Amino Acids, Peptides, Proteins
2 Enzymes
3 Lipids
4 Carbohydrates
5 Aroma Compounds
6 Vitamins
7 Minerals
8 Food Additives
9 Food Contamination
10 Milk and Dairy Products
11 Eggs
12 Meat
13 Fish, Whales, Crustaceans, Mollusks
14 Edible Fats and Oils
15 Cereals and Cereal Products
16 Legumes
17 Vegetables and Vegetable Products
18 Fruits and Fruit Products
19 Sugars, Sugar Alcohols and Honey
20 Alcoholic Beverages
21 Coffee, Tea, Cocoa
22 Spices, Salt and Vinegar
23 Drinking Water, Mineral and Table Water
Index
内容简介:
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: 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. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
目录:
Introduction
0 Water
1 Amino Acids, Peptides, Proteins
2 Enzymes
3 Lipids
4 Carbohydrates
5 Aroma Compounds
6 Vitamins
7 Minerals
8 Food Additives
9 Food Contamination
10 Milk and Dairy Products
11 Eggs
12 Meat
13 Fish, Whales, Crustaceans, Mollusks
14 Edible Fats and Oils
15 Cereals and Cereal Products
16 Legumes
17 Vegetables and Vegetable Products
18 Fruits and Fruit Products
19 Sugars, Sugar Alcohols and Honey
20 Alcoholic Beverages
21 Coffee, Tea, Cocoa
22 Spices, Salt and Vinegar
23 Drinking Water, Mineral and Table Water
Index

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Food Chemistry：4th revised and extended Edition

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