Table of contents

  1. Front Matter
    Pages I-XLIII
  2. H.-D. Belitz, W. Grosch
    Pages 1-7
  3. H.-D. Belitz, W. Grosch
    Pages 8-91
  4. H.-D. Belitz, W. Grosch
    Pages 92-151
  5. H.-D. Belitz, W. Grosch
    Pages 152-236
  6. H.-D. Belitz, W. Grosch
    Pages 237-318
  7. H.-D. Belitz, W. Grosch
    Pages 319-377
  8. H.-D. Belitz, W. Grosch
    Pages 378-394
  9. H.-D. Belitz, W. Grosch
    Pages 395-401
  10. H.-D. Belitz, W. Grosch
    Pages 402-439
  11. H.-D. Belitz, W. Grosch
    Pages 440-469
  12. H.-D. Belitz, W. Grosch
    Pages 470-512
  13. H.-D. Belitz, W. Grosch
    Pages 513-526
  14. H.-D. Belitz, W. Grosch
    Pages 527-580
  15. H.-D. Belitz, W. Grosch
    Pages 581-601
  16. H.-D. Belitz, W. Grosch
    Pages 602-630
  17. H.-D. Belitz, W. Grosch
    Pages 631-692
  18. H.-D. Belitz, W. Grosch
    Pages 693-715
  19. H.-D. Belitz, W. Grosch
    Pages 716-747
  20. H.-D. Belitz, W. Grosch
    Pages 748-800

About this book

Introduction

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.

Keywords

Food Technology Nutrition agriculture aldehydes chemistry food chemistry

Authors and affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität München and Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-662-07281-3
  • Copyright Information Springer-Verlag Berlin Heidelberg 1999
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-540-64692-1
  • Online ISBN 978-3-662-07281-3
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma