Food Chemistry (4th revised and extended edition) is written by Professor Dr. Hans-Dieter Belitz, Professor em. Dr. Werner Grosch and Professor Dr. Peter Schieberle and published by Springer in 2009.
The very rapid development of food chemistry and technology over the last two decades, which is due to a remarkable increase in the analytical and manufacturing possibilities, makes the complete lack of a comprehensive, teaching or reference text particularly noticeable. It is hoped that this textbook of food chemistry will help to fill this gap.
The fourth edition of the “Food Chemistry” textbook is a translation of the sixth German edition of this textbook. All chapters have been carefully checked and updated with respect to the latest developments, if required.
Table of Contents
- Amino Acids, Peptides, Proteins
- Aroma Compounds
- Food Additives
- Food Contamination
- Milk and Dairy Products
- Fish,Whales, Crustaceans, Mollusks
- Edible Fats and Oils
- Cereals and Cereal Products
- 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
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