4th revised and extended ed. 2009, XLIV, 1070 p. With 923 Formulas. In 2 volumes, not available separately.
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Bestselling textbook now in its fourth revised and enlarged edition
New topics covered include BSE detection and acrylamide
More extensively treated are food allergies, alcoholic drinks, or phytosterols
Proven features are that it’s logically organized according to food constituents and commodities and that it’s enriched with more than 600 tables, almost 500 figures and about 1100 structural formulae of food components
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, or phystosterols are now treated more extensively.
Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index.
These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.
From reviews of the first edition
"Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS