Food Chemistry

1. Sugars, Sugar Alcohols and Honey

   • H.-D. Belitz, W. Grosch

   Pages 801-828

2. Alcoholic Beverages

   • H.-D. Belitz, W. Grosch

   Pages 829-873

3. Coffee, Tea, Cocoa

   • H.-D. Belitz, W. Grosch

   Pages 874-904

4. Spices, Salt and Vinegar

   • H.-D. Belitz, W. Grosch

   Pages 905-916

5. Drinking Water, Mineral and Table Water

   • H.-D. Belitz, W. Grosch

   Pages 917-919

6. Back Matter

   Pages 921-993

   PDF

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.

• Food Technology
• Nutrition
• agriculture
• aldehydes
• chemistry
• food chemistry

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)

• Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany

  H.-D. Belitz, W. Grosch

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