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Food Chemistry

  • Textbook
  • © 2004

Overview

Authors:
  1. H.-D. Belitz

    1. Institut für Lebensmittelchemie, Technischen Universität München, Garching, Germany

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  2. W. Grosch

    1. Institut für Lebensmittelchemie, Technischen Universität München, Garching, Germany

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  3. P. Schieberle

    1. Institut für Lebensmittelchemie, Technischen Universität München, Garching, Germany

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  • Logically organized according to food constituents and commodities and extensively illustrated with more than 620 tables and 472 figures

  • Completely revised and updated edition

  • Provides students and researchers in food science and agricultural chemistry with an outstanding easy-to-use reference

  • Includes supplementary material: sn.pub/extras

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Table of contents (24 chapters)

  1. Front Matter

    Pages I-XLIV
    Download chapter PDF

  2. Water

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 1-7

  3. Amino Acids, Peptides, Proteins

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 8-91

  4. Enzymes

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 92-156

  5. Lipids

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 157-244

  6. Carbohydrates

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 245-341

  7. Aroma Compounds

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 342-408

  8. Vitamins

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 409-426

  9. Minerals

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 427-433

  10. Food Additives

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 434-473

  11. Food Contamination

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 474-504

  12. Milk and Dairy Products

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 505-550

  13. Eggs

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 551-565

  14. Meat

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 566-618

  15. Fish, Whales, Crustaceans, Mollusks

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 619-642

  16. Edible Fats and Oils

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 643-672

  17. Cereals and Cereal Products

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 673-746

  18. Legumes

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 747-771

  19. Vegetables and Vegetable Products

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 772-805

  20. Fruits and Fruit Products

    • H.-D. Belitz, W. Grosch, P. Schieberle
    Pages 806-861
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Keywords

About this book

The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also 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.

Reviews

From the reviews of the third edition:

"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)

"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)

Authors and Affiliations

  • Institut für Lebensmittelchemie, Technischen Universität München, Garching, Germany

    H.-D. Belitz, W. Grosch, P. Schieberle

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