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Food Chemistry

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

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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
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eBook $74.99
price for USA in USD (gross)
  • ISBN 978-3-662-07279-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
About this Textbook

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)


Table of contents (24 chapters)

Table of contents (24 chapters)

Buy this book

eBook $74.99
price for USA in USD (gross)
  • ISBN 978-3-662-07279-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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Bibliographic Information

Bibliographic Information
Book Title
Food Chemistry
Authors
Translated by
Burghagen, M.
Copyright
2004
Publisher
Springer-Verlag Berlin Heidelberg
Copyright Holder
Springer-Verlag Berlin Heidelberg
eBook ISBN
978-3-662-07279-0
DOI
10.1007/978-3-662-07279-0
Edition Number
3
Number of Pages
LXXXVIII, 1071
Topics