Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M. Burghagen.

ISBN:

9783540408178

9783540408185

Title:

Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M. Burghagen.

Author:

Belitz, H.-D. (Hans-Dieter)

Personal Author:

Belitz, H.-D. (Hans-Dieter)

Uniform Title:

Lehrbuch der Lebensmittelchemie. English

Edition:

3rd rev. ed.

Publication Information:

Berlin : Springer, 2004.

Physical Description:

xliv, 1070 p. : ill. ; 25 cm.

General Note:

Previous edition: 1999.

Contents:

Water -- 1. Amino acids, peptides, proteins -- 2. Enzymes -- 3. Lipids -- 4. Carbohydrates -- 5. Aroma substances -- 6. Vitamins -- 7. Minerals -- 8. Food additives -- 9. Food contamination -- 10. Milk and dairy products -- 11. Eggs -- 12. Meat -- 13. Fish, whales, crustaceans, mollusks -- 14. Edible fats and oils -- 15. Cereals and cereal products -- 16. Legumes -- 17. Vegetables and vegetable products -- 18. Fruits and fruit products -- 19. Sugars, sugar alcohols, honey -- 20. Alcoholic beverages -- 21. Coffee, tea, cocoa -- 22. Spices, salt and vinegar -- 23. Drinking water, mineral and table water.

Subject Term:

Food -- Analysis.

Added Author:

Grosch, W. (Werner)

Schieberle, Peter.

Format:

Books

Publication Date:

2004

Publication Information:

Berlin : Springer, 2004.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.07 BEL	Week loan	1	Standard shelving location	Searching... Unknown

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Summary

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. 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

Reviews (1)

Choice Review

An essential reference for college libraries, this book contains chemical structures and reactions, analysis of physical properties, and general information on food and food constituents. Nutritive value, processing, and safety of food are also covered. Much of the data is conveyed through the liberal use of structures, tables, and figures. The volume was intended by the authors to be a textbook; however, this reviewer believes its organization makes it more appropriate as a reference book. It is organized into major food constituent groupings such as proteins and amino acids and then into commodity groups such as fats and oils. Each section reads somewhat like encyclopedic or other major reference work entries. Readers in food science, nutrition, agriculture, biochemistry, and microbiology will find the entries a useful and quick way to obtain a basic plus technical scope of the subject in question. Key works are referenced for the reader who wants more information. Highly recommended for college and university libraries.-J.M. Jones, The College of St. Catherine