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Encyclopedia of Food Chemistry

Kontakt/Bestellung
Contact/Order

via E-Mail:
info@digento.de  Contact/Order: info@digento.de

1st Edition

Hrsg. v. Peter Varelis, Laurence Melton und Fereidoon Shahidi

Online

Verlag :: Publisher

Elsevier Science

Encyclopedia of Food Chemistry

Preis :: Price

Preise auf Anfrage / Prices on request

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.

ISBN/ISSN

978-0-12-814045-1

Bestellnummer bei digento :: digento order number

10226092

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

- Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics

- Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards

- Meticulously organized, with articles structured logically based on the various elements of food chemistry

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

- Section 1: FOOD COMPONENTS

- Section 2: CHEMICAL AND ENZYMATIC REACTIONS

- Section 3: INTERACTIONS OF FOOD COMPONENTS

- Section 4: FOOD STRUCTURE

- Section 5: INNOVATIVE FOODS

- Section 6: FOOD ADULTERATION AND CONTAMINATION

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