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Handbook of food chemistry

Cheung, Peter C.K.

Handbook of food chemistry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Handbook of food chemistryedited by Peter C.K. Cheung, Bhavbhuti M. Mehta.
other author:	Cheung, Peter C.K.
Published:	Berlin, Heidelberg :Springer Berlin Heidelberg :2015.
Description:	xxiii, 1173 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodLaboratory manuals.Analysis
Online resource:	http://dx.doi.org/10.1007/978-3-642-36605-5
ISBN:	9783642366055$q(electronic bk.)

Handbook of food chemistry
Handbook of food chemistry[electronic resource] /edited by Peter C.K. Cheung, Bhavbhuti M. Mehta. - Berlin, Heidelberg :Springer Berlin Heidelberg :2015. - xxiii, 1173 p. :ill., digital ;24 cm.

Chemical composition of food and food commodities -- Chemical, physical and functional properties of food components -- Chemical and functional properties of food ingredients/additives in food products -- Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical analysis of food components -- Chemistry of bioactive ingredients in functional foods and nutraceuticals -- Chemistry of food nanotechnology.

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.

ISBN: 9783642366055$q(electronic bk.)

Standard No.: 10.1007/978-3-642-36605-5doiSubjects--Topical Terms:

444611
Food
--Analysis--Laboratory manuals.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Handbook of food chemistry
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245 0 0 $a Handbook of food chemistry $h [electronic resource] / $c edited by Peter C.K. Cheung, Bhavbhuti M. Mehta.
260 $a Berlin, Heidelberg : $b Springer Berlin Heidelberg : $b Imprint: Springer, $c 2015.
300 $a xxiii, 1173 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chemical composition of food and food commodities -- Chemical, physical and functional properties of food components -- Chemical and functional properties of food ingredients/additives in food products -- Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical analysis of food components -- Chemistry of bioactive ingredients in functional foods and nutraceuticals -- Chemistry of food nanotechnology.
520 $a 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.
650 0 $a Food $x Analysis $v Laboratory manuals. $3 444611
650 0 $a Food $x Composition $v Dictionaries. $3 444028
650 0 $a Chemistry. $3 188628
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Nutrition. $3 192796
650 0 $a Bioorganic chemistry. $3 199297
650 0 $a Biochemistry. $3 188609
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biochemistry, general. $3 273649
650 2 4 $a Bioorganic Chemistry. $3 275016
700 1 $a Cheung, Peter C.K. $3 731121
700 1 $a Mehta, Bhavbhuti M. $3 731122
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-642-36605-5
950 $a Chemistry and Materials Science (Springer-11644)