Handbook of Food Chemistry

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Cheung, Peter Chi Keung (Επιμελητής έκδοσης), Mehta, Bhavbhuti M. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2015.
• Έκδοση: 1st ed. 2015.
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Bioorganic chemistry.; Biochemistry.; Food Science.; Biochemistry, general.; Bioorganic 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...

Πίνακας περιεχομένων:

• 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.