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 editionsare maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according tofood 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. 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 INDICE: Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols, Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.
- ISBN: 978-3-540-69933-0
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 1165
- Fecha Publicación: 01/11/2008
- Nº Volúmenes: 1
- Idioma: Inglés