Food Chemistry - 3rd Edition (2004)

Hardcover  1040 pp, 1092 illus  ISBN 3540408177      £107.50

Softcover  1040 pp, 1092 illus  ISBN 3540408185      £38.50

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 To find similar publications, click on a keyword below:
Spring 2004 : Springer : agriculture & forestry : amino acids : beverages : biochemistry : carbohydrates : cereals : coffee : crops : dairy products : enzymology : ethanol : fisheries science : food & beverage products : food crops : food ingredients : food science : fruit : legumes : lipids : nutrition, human : oil crops : polyols : process engineering : proteins : sucrose & sugar crops : synthesis, chemical : tea : toxicology : vitamins : volatiles : water science