Cover is for reference only

Handbook of food chemistry /

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and ge...

Full description

Saved in:
Bibliographic Details
Group Author: Cheung, Peter C. K. (Editor); Mehta, Bhavbhuti M. (Editor)
Published: Springer Reference,
Publisher Address: Heidelberg :
Publication Dates: [2015]
Literature type: Book
Language: English
Subjects:
Food > Analysis > Handbooks, manuals, etc.
Food > Composition > Handbooks, manuals, etc.
Chemistry.
Food > Biotechnology.
Nutrition.
Bioorganic chemistry.
Biochemistry.
Summary: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Carrier Form: xxiii, 1173 pages : illustrations (some color), forms ; 24 cm
Bibliography: Includes bibliographical references and index.
ISBN: 9783642366048 (hardback) :
364236604X (hardback)
Index Number: TP248
CLC: TS207.3-62
TS201.2-62
Call Number: TS201.2-62/H236-2
Contents: Chemical composition of food and food commodities -- Chemical, physical and functional properties of food components -- Chemical and functional properties of food ingredients/additives in food products -- Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical analysis of food components -- Chemistry of bioactive ingredients in functional foods and nutraceuticals -- Chemistry of food nanotechnology.

Related Book Recommendations