Food Chemistry

• Κύριοι συγγραφείς: Belitz, Hans-Dieter (Συγγραφέας), Grosch, Werner (Συγγραφέας), Schieberle, Peter (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg, 2009.
• Έκδοση: 4.
• Θέματα: Chemistry.; Analytical chemistry.; Food > Biotechnology.; Nutrition.; Agriculture.; Biochemistry.; Food Science.; Analytical Chemistry.; Biochemistry, general.

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,...

Πίνακας περιεχομένων:

• 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 and Honey
• Alcoholic Beverages
• Coffee, Tea, Cocoa
• Spices, Salt and Vinegar
• Drinking Water, Mineral and Table Water.