ENGLISH

Handbook of Food Chemistry

By Peter Chi Keung Cheung , Bhavbhuti M. Mehta (eds.)

Book information

Publisher
Springer-Verlag Berlin Heidelberg
Year
2015
ISBN
9783642366048, 9783642366055, 9783642366062
DOI
10.1007/978-3-642-36605-5
Language
english
Format
PDF
Filesize
27 MB (27976085 bytes)
Series
Springer Reference
Edition
1
Pages
XXIII, 1173\1175
Time added
2015-11-25 16:51:03
Food Science; Biochemistrygeneral; Bioorganic Chemistry; Nutrition

Description

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 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.

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