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Food Chemistry

Autoren: Belitz, H.-D., Grosch, Werner, Schieberle, Peter

Vorschau
  • 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
Weitere Vorteile

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eBook 96,29 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-540-69934-7
  • Versehen mit digitalem Wasserzeichen, DRM-frei
  • Erhältliche Formate: PDF
  • eBooks sind auf allen Endgeräten nutzbar
  • Sofortiger eBook Download nach Kauf
Hardcover 171,19 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-540-69933-0
  • Kostenfreier Versand für Individualkunden weltweit
  • Kostenloser Sofortzugriff, sofern verfügbar* auf die eBook-Version bei jeder Buchbestellung
  • Gewöhnlich versandfertig in 3-5 Werktagen.
Softcover 123,04 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-540-69935-4
  • Kostenfreier Versand für Individualkunden weltweit
  • Kostenloser Sofortzugriff, sofern verfügbar* auf die eBook-Version bei jeder Buchbestellung
  • Gewöhnlich versandfertig in 3-5 Werktagen.
Über dieses Lehrbuch

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

Stimmen zum Buch

From the reviews of the third edition:

“Food Chemistry does an excellent job of explaining the chemistry of food constituents as well as finished food products. … The book was written by food chemistry professors and is organized in the same way they teach their course. … All people can relate to food and it provides an excellent medium to present basic chemical principles. The wealth of knowledge in the book makes it a good reference book for anyone working in the field of food science.” (Sara J. Risch, Journal of Chemical Education, Vol. 89, 2012)

"Has been extensively re-written and a number of new topics … have been introduced or completely revised. … This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides … up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology … ." (Food Trade Review, Vol. (74), June, 2004)

"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. … logically organized according to the food constituents and commodities. It provides … up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields … this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)


Inhaltsverzeichnis (24 Kapitel)

Inhaltsverzeichnis (24 Kapitel)

Dieses Buch kaufen

eBook 96,29 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-540-69934-7
  • Versehen mit digitalem Wasserzeichen, DRM-frei
  • Erhältliche Formate: PDF
  • eBooks sind auf allen Endgeräten nutzbar
  • Sofortiger eBook Download nach Kauf
Hardcover 171,19 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-540-69933-0
  • Kostenfreier Versand für Individualkunden weltweit
  • Kostenloser Sofortzugriff, sofern verfügbar* auf die eBook-Version bei jeder Buchbestellung
  • Gewöhnlich versandfertig in 3-5 Werktagen.
Softcover 123,04 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-540-69935-4
  • Kostenfreier Versand für Individualkunden weltweit
  • Kostenloser Sofortzugriff, sofern verfügbar* auf die eBook-Version bei jeder Buchbestellung
  • Gewöhnlich versandfertig in 3-5 Werktagen.
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Bibliografische Information

Bibliographic Information
Buchtitel
Food Chemistry
Autoren
Copyright
2009
Verlag
Springer-Verlag Berlin Heidelberg
Copyright Inhaber
Springer-Verlag Berlin Heidelberg
eBook ISBN
978-3-540-69934-7
DOI
10.1007/978-3-540-69934-7
Hardcover ISBN
978-3-540-69933-0
Softcover ISBN
978-3-540-69935-4
Auflage
4
Seitenzahl
XLIV, 1070
Themen

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