Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Bhavbhuti M. Mehta, Peter C. K. Cheung
      Pages 3-13
    3. Christofora Hanny Wijaya, Wahyu Wijaya, Bhavbhuti M. Mehta
      Pages 15-54
    4. Christofora Hanny Wijaya, Wahyu Wijaya, Bhavbhuti M. Mehta
      Pages 55-74
  3. Principles of Chemical Analysis of Food Components

    1. Front Matter
      Pages 131-131
    2. Semih Otles, Vasfiye Hazal Ozyurt
      Pages 133-149
    3. Semih Otles, Vasfiye Hazal Ozyurt
      Pages 151-164
    4. Semih Otles, Vasfiye Hazal Ozyurt
      Pages 165-187
  4. Chemical Composition of Food and Food Commodities

    1. Front Matter
      Pages 189-189
    2. Cristina M. Rosell, Raquel Garzon
      Pages 191-224
    3. Alan J. Buglass
      Pages 225-300
    4. Zeynep Tacer-Caba, Dilara Nilufer-Erdil, Yongfeng Ai
      Pages 301-329
    5. Hoon H. Sunwoo, Naiyana Gujral
      Pages 331-363
    6. Jill K. Winkler-Moser, Bhavbhuti M. Mehta
      Pages 365-402
    7. Zulema Coppes Petricorena
      Pages 403-435
    8. Wilna Jansen-van-Rijssen, E. Jane Morris
      Pages 437-469
    9. Ángel Cobos, Olga Díaz
      Pages 471-510

About this book


This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.


Culinary Chemistry Food Additives Food Chemistry Food Composition Food Ingredients Food Safety Food Toxicology Functional Foods Genetically Modified Foods Molecular Gastronomy Nonthermal Food Processing Nutraceuticals

Editors and affiliations

  • Peter Chi Keung Cheung
    • 1
  • Bhavbhuti M. Mehta
    • 2
  1. 1.Food and Nutritional Sciences Program,School of Life SciencesThe Chinese University of Hong Kong, Shatin, New TerritoriesHong KongChina
  2. 2.Dairy Chemistry DepartmentSheth M.C. College of Dairy Science, Anand Agricultural UniversityAnandIndia

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag Berlin Heidelberg 2015
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-642-36604-8
  • Online ISBN 978-3-642-36605-5
  • About this book
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods