TY  - GEN
N2  - 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.
DO  - 10.1007/978-3-642-36605-5
DO  - doi
AB  - 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.
T1  - Handbook of food chemistry
AU  - Cheung, Peter C. K.,
AU  - Mehta, Bhavbhuti M.,
CN  - SpringerLink
CN  - TP248.65.F66
N1  - Includes index.
ID  - 745326
KW  - Food
KW  - Food
KW  - Chemistry.
KW  - Food
KW  - Nutrition.
KW  - Bioorganic chemistry.
KW  - Biochemistry.
SN  - 3642366058
SN  - 9783642366055
TI  - Handbook of food chemistry
LK  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-642-36605-5
UR  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-642-36605-5
ER  -