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Food Chemistry

Author: H -D Belitz; W Grosch; Peter Schieberle
Publisher: Berlin : Springer-Verlag, ©2009.
Edition/Format:   eBook : Document : English : 4th rev. and extended edView all editions and formats
Summary:
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. This provides student and researchers in food science, food  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Belitz, H.-D. (Hans-Dieter).
Food chemistry.
Berlin : Springer, ©2009
(OCoLC)277069472
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: H -D Belitz; W Grosch; Peter Schieberle
ISBN: 9783540699347 3540699341 354069935X 9783540699354
OCLC Number: 314175910
Description: 1 online resource
Contents: 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.
Other Titles: Lehrbuch der Lebensmittelchemie.
Responsibility: H.-D. Belitz, W. Grosch, P. Schieberle.

Abstract:

This book has long been the leading reference on food chemistry and technology. This latest edition covers new topics such as BSE detection, or acrylamide, and offers expanded treatment of food  Read more...

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From the reviews of the third edition:"Food Chemistry does an excellent job of explaining the chemistry of food constituents as well as finished food products. ... The book was written by food Read more...

 
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