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  • Textbook
  • © 2009

Food Chemistry

  • Bestselling textbook now in its fourth, revised and enlarged edition

  • New topics covered include BSE detection and acrylamide

  • More extensively treated are food allergies, alcoholic Drinks, or phytosterols

  • Proven features: Logically organized according to food constituents and commodities and enriched with more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-3-540-69934-7
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 149.99
Price excludes VAT (USA)
Hardcover Book USD 219.99
Price excludes VAT (USA)

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Table of contents (24 chapters)

  1. Front Matter

    Pages i-xliv
  2. Water

    Pages 1-7
  3. Enzymes

    Pages 93-157
  4. Lipids

    Pages 158-247
  5. Carbohydrates

    Pages 248-339
  6. Aroma Compounds

    Pages 340-402
  7. Vitamins

    Pages 403-420
  8. Minerals

    Pages 421-428
  9. Food Additives

    Pages 429-466
  10. Food Contamination

    Pages 467-497
  11. Milk and Dairy Products

    Pages 498-545
  12. Eggs

    Pages 546-562
  13. Meat

    Pages 563-616
  14. Edible Fats and Oils

    Pages 640-669
  15. Legumes

    Pages 746-769

About this book

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

Reviews

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 chemistry professors and is organized in the same way they teach their course. … All people can relate to food and it provides an excellent medium to present basic chemical principles. The wealth of knowledge in the book makes it a good reference book for anyone working in the field of food science.” (Sara J. Risch, Journal of Chemical Education, Vol. 89, 2012)

"Has been extensively re-written and a number of new topics … have been introduced or completely revised. … This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides … 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 … ." (Food Trade Review, Vol. (74), June, 2004)

"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. … logically organized according to the food constituents and commodities. It provides … 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 … this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)

Authors and Affiliations

  • Deutsche Forschungsanstalt für Lebensmittelchemie München, Technische Universität München, Garching, Germany

    Werner Grosch, Peter Schieberle

Bibliographic Information

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-3-540-69934-7
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 149.99
Price excludes VAT (USA)
Hardcover Book USD 219.99
Price excludes VAT (USA)