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000745326 020__ $$a3642366058$$qelectronic book
000745326 020__ $$a9783642366055$$qelectronic book
000745326 020__ $$z9783642366048
000745326 020__ $$z364236604X
000745326 0247_ $$a10.1007/978-3-642-36605-5$$2doi
000745326 035__ $$aSP(OCoLC)ocn932002918
000745326 035__ $$aSP(OCoLC)932002918
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000745326 049__ $$aISEA
000745326 050_4 $$aTP248.65.F66
000745326 08204 $$a641.3$$223
000745326 24500 $$aHandbook of food chemistry$$h[electronic resource] /$$cPeter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor.
000745326 264_1 $$aHeidelberg :$$bSpringer Reference,$$c2015.
000745326 300__ $$a1 online resource :$$billustrations
000745326 336__ $$atext$$btxt$$2rdacontent
000745326 337__ $$acomputer$$bc$$2rdamedia
000745326 338__ $$aonline resource$$bcr$$2rdacarrier
000745326 500__ $$aIncludes index.
000745326 5050_ $$aChemical composition of food and food commodities -- Chemical, physical and functional properties of food components -- Chemical and functional properties of food ingredients/additives in food products -- Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical analysis of food components -- Chemistry of bioactive ingredients in functional foods and nutraceuticals -- Chemistry of food nanotechnology.
000745326 506__ $$aAccess limited to authorized users.
000745326 520__ $$aThis handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
000745326 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed February 25, 2016).
000745326 650_0 $$aFood$$xAnalysis$$vHandbooks, manuals, etc.
000745326 650_0 $$aFood$$xComposition$$vHandbooks, manuals, etc.
000745326 650_0 $$aChemistry.
000745326 650_0 $$aFood$$xBiotechnology.
000745326 650_0 $$aNutrition.
000745326 650_0 $$aBioorganic chemistry.
000745326 650_0 $$aBiochemistry.
000745326 7001_ $$aCheung, Peter C. K.,$$eeditor.
000745326 7001_ $$aMehta, Bhavbhuti M.,$$eeditor.
000745326 77608 $$iPrint version:$$z9783642366048
000745326 85280 $$bebk$$hSpringerLink
000745326 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-642-36605-5$$zOnline Access$$91397441.1
000745326 909CO $$ooai:library.usi.edu:745326$$pGLOBAL_SET
000745326 980__ $$aEBOOK
000745326 980__ $$aBIB
000745326 982__ $$aEbook
000745326 983__ $$aOnline
000745326 994__ $$a92$$bISE