Food Chemistry
Autor H.-D. Belitz, Werner Grosch, Peter Schieberleen Limba Engleză Paperback – 15 ian 2009
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
Toate formatele și edițiile | Preț | Express |
---|---|---|
Paperback (1) | 811.41 lei 6-8 săpt. | |
Springer Berlin, Heidelberg – 15 ian 2009 | 811.41 lei 6-8 săpt. | |
Hardback (1) | 959.19 lei 38-44 zile | |
Springer Berlin, Heidelberg – 15 ian 2009 | 959.19 lei 38-44 zile |
Preț: 811.41 lei
Preț vechi: 989.52 lei
-18% Nou
Puncte Express: 1217
Preț estimativ în valută:
155.29€ • 161.30$ • 128.99£
155.29€ • 161.30$ • 128.99£
Carte tipărită la comandă
Livrare economică 03-17 februarie 25
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9783540699354
ISBN-10: 354069935X
Pagini: 1116
Ilustrații: XLIV, 1070 p. With 923 Formulas.
Dimensiuni: 170 x 240 x 63 mm
Greutate: 1.77 kg
Ediția:4th ed. 2009
Editura: Springer Berlin, Heidelberg
Colecția Springer
Locul publicării:Berlin, Heidelberg, Germany
ISBN-10: 354069935X
Pagini: 1116
Ilustrații: XLIV, 1070 p. With 923 Formulas.
Dimensiuni: 170 x 240 x 63 mm
Greutate: 1.77 kg
Ediția:4th ed. 2009
Editura: Springer Berlin, Heidelberg
Colecția Springer
Locul publicării:Berlin, Heidelberg, Germany
Public țintă
Professional/practitionerCuprins
Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.
Recenzii
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)
“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)
Caracteristici
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: Logically organized according to food constituents and commodities and enriched with more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components