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Book
Author Belitz, H.-D. (Hans-Dieter)

Title Food chemistry / H.-D. Belitz, W. Grosch ; translation from the fourth German edition by M. M. Burghagen ...[et a.l]
Edition Second English edition ; fourth German edition
Published London : Springer-Verlag, 1999

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Location Call no. Vol. Availability
 MELB  664.07 Bel/Fch 1999  AVAILABLE
Description xlii, 992 pages ; 25 cm
Contents Includes index
Summary "This advanced textbook for teaching and further studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are discussed in detail as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also given to food additives, food contaminants and to understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science and agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable hands-on reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs."--BOOK JACKET
Analysis Alimentos AnĂ¡lisis
Bibliography Includes bibliographies
Includes index
Notes Translation of: Lehrbuch der Lebensmittelchemie
Subject Food -- Analysis.
Food Analysis.
Author Grosch, W. (Werner)
LC no. 99010777
ISBN 3540646922 (soft cover)
(hard cover)