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
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