Encyclopedia of Food Chemistry (Hardcover)

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.

General

Imprint:	Elsevier Science Publishing Co Inc
Country of origin:	United States
Release date:	2019
First published:	2019
Editors-in-chief:	Peter Varelis • Laurence Melton • Fereidoon Shahidi
Dimensions:	276 x 216mm (L x W)
Format:	Hardcover • Hardcover • Hardcover
Pages:	2194
ISBN-13:	978-0-12-814026-0
Categories:	Books > Reference & Interdisciplinary > Encyclopaedias & reference works > Reference works > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-814026-7
Barcode:	9780128140260

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