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Encyclopedia of Food Chemistry |
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1st Edition Hrsg. v. Peter Varelis, Laurence Melton und Fereidoon Shahidi |
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Online |
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Verlag :: Publisher Elsevier Science |
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Preis :: Price Preise auf Anfrage / Prices on request |
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Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV. |
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ISBN/ISSN 978-0-12-814045-1 Bestellnummer bei digento :: digento order number 10226092 |
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Verlagsinformation :: Publisher's information Encyclopedia of Food Chemistry 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. Key Features
Readership Food scientists, food technologists, industry practitioners, academics, researchers and students in food and nutrition at undergraduate level and above. The Encyclopedia has an international appeal Table of Contents
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