Food Chemistry

  • Hans-Dieter Belitz
  • Werner Grosch
  • Peter Schieberle

Table of contents

  1. Front Matter
    Pages i-xliv
  2. Pages 1-7
  3. Pages 93-157
  4. Pages 158-247
  5. Pages 248-339
  6. Pages 340-402
  7. Pages 403-420
  8. Pages 421-428
  9. Pages 429-466
  10. Pages 467-497
  11. Pages 498-545
  12. Pages 546-562
  13. Pages 563-616
  14. Pages 640-669
  15. Pages 746-769

About this book

Introduction

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

Keywords

Agriculture Food Chemistry Food Technology Nutrition Vitamin cereals enzymes

Authors and affiliations

  • Hans-Dieter Belitz
  • Werner Grosch
    • 1
  • Peter Schieberle
    • 1
  1. 1.Deutsche Forschungsanstalt für Lebensmittelchemie MünchenTechnische Universität MünchenGarchingGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-540-69934-7
  • Copyright Information Springer Berlin Heidelberg 2009
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-540-69933-0
  • Online ISBN 978-3-540-69934-7
  • About this book