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Food Science & Nutrition | Handbook of Food Chemistry

Handbook of Food Chemistry

Cheung, Peter Chi Keung (Ed.)

2016, 1200 p. 200 illus., 100 illus. in color. In 2 volumes, not available separately.

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ISBN 978-3-642-36604-8

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  • Provides a quick reference to facilitate the understanding of the chemical aspect of all important food areas
  • Involves some very fast growing areas such as functional foods and nutraceuticals, unconventional food processing, culinary science and molecular gastronomy, food safety and toxicology as well as nanotechnology
  • Contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses
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.                

Content Level » Research

Keywords » Culinary Chemistry - Food Additives - Food Chemistry - Food Composition - Food Ingredients - Food Safety - Food Toxicology - Functional Foods - Genetically Modified Foods - Molecular Gastronomy - Nonthermal Food Processing - Nutraceuticals

Related subjects » Biochemistry & Biophysics - Food Science & Nutrition - Organic Chemistry

Table of 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.

Distribution rights 

Distribution rights for India: Researchco Book Centre, New Delhi, India

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