Handbook of Food Chemistry (Hardcover, 1st ed. 2015)

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 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.

General

Imprint:	Springer-Verlag
Country of origin:	Germany
Release date:	November 2015
First published:	2015
Editors:	Peter Chi Keung Cheung • Bhavbhuti M. Mehta
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover • Electronic book text
Pages:	1173
Edition:	1st ed. 2015
ISBN-13:	978-3-642-36606-2
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-642-36606-6
Barcode:	9783642366062

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