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Handbook of Food Chemistry

Author: Peter C K Cheung; Bhavbhuti M Mehta
Publisher: Berlin : Springer Berlin Heidelberg, 2014.
Series: Springer reference.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology. This handbook  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Peter C K Cheung; Bhavbhuti M Mehta
ISBN: 3642416098 9783642416095
OCLC Number: 1097006995
Description: 1 online resource
Contents: Chemical composition of food and food commodities --
Chemical, physical and functional properties of food components --
Chemical and functional properties of food ingredients/additives in food products --
Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing --
Chemical and toxicological aspects of food contamination --
Culinary chemistry --
Principles of chemical analysis of food components --
Chemistry of bioactive ingredients in functional foods and nutraceuticals --
Chemistry of food nanotechnology.
Series Title: Springer reference.
Responsibility: editors, Peter Chi Keung Cheung, Bhavbhuti M. Mehta.

Abstract:

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields..

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