This third edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with 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 and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry nutrition, food control, and service laboratories.
Water; Amino acids, peptides, proteins; Enzymes; Lipids; Carbohydrates; Aroma substances; Vitamins; Minerals; Food additives; Food contamination; Milk and dairy products; Eggs; Meat; Fish, whales, crustaceans, molluscs; Edible fats and oils; Cereals and cereal products; Legumes; Vegetables and vegetable products; Fruits and fruit products; Sugars, sugar alcohols, honey; Alcoholic beverages; Coffee, tea, cocoa; Spices, salt and vinegar; Drinking water, mineral and table water; Subject index.
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|Publication:||Food Trade Review|
|Article Type:||Book Review|
|Date:||Jun 1, 2004|
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