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Handbook of food chemistry [electronic resource] / Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor.

Cheung, Peter C. K., editor.; Mehta, Bhavbhuti M., editor.
2015
TP248.65.F66
Available Online
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Title
Handbook of food chemistry [electronic resource] / Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor.
ISBN
3642366058 electronic book
9783642366055 electronic book
9783642366048
364236604X
DOI
https://doi.org/10.1007/978-3-642-36605-5
Published
Heidelberg : Springer Reference, 2015.
Language
English
Description
1 online resource : illustrations
Item Number
10.1007/978-3-642-36605-5 doi
Call Number
TP248.65.F66
Dewey Decimal Classification
641.3
Summary
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.
Note
Includes index.
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Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed February 25, 2016).
Added Author
Cheung, Peter C. K., editor.
Mehta, Bhavbhuti M., editor.
Available in Other Form
Print version: 9783642366048
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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.

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