Food Chemistry
(Sprache: Englisch)
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Produktinformationen zu „Food Chemistry “
Vollständig überarbeitete Auflage des renommierten internationalen Lehrbuches und benutzerfreundlichen Nachschlagewerkes. Es bietet eine in die Tiefe gehende Behandlung des Themas für Studenten und Forscher in Industrie, Universität oder im Dienstleistungslabor. Belitz und Grosch sind beide hoch geachtete Wissenschaftler auf dem Gebiet der Lebensmittelchemie.
Klappentext zu „Food Chemistry “
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
Inhaltsverzeichnis zu „Food Chemistry “
Water.- 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 and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.
Bibliographische Angaben
- Autoren: H.-D. Belitz , Werner Grosch , Peter Schieberle
- 2009, 4th, rev. and ext. ed., 1070 Seiten, Maße: 17,3 x 24,6 cm, Gebunden, Englisch
- Verlag: Springer
- ISBN-10: 3540699333
- ISBN-13: 9783540699330
- Erscheinungsdatum: 15.01.2009
Sprache:
Englisch
Rezension zu „Food Chemistry “
From the reviews of the third edition: "This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. a ] logically organized according to the food constituents and commodities. It provides a ] up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields a ] this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)
"Has been extensively re-written and a number of new topics a ] have been introduced or completely revised. a ] This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides a ] up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology a ] ." (Food Trade Review, Vol. (74), June, 2004)
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