Food Chemistry

• Main Authors: Belitz, Hans-Dieter. (Author), Grosch, Werner. (Author), Schieberle, Peter. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 2009.
• Edition: 4.
• Subjects: Chemistry.; Analytical biochemistry.; Food science.; Nutrition.; Agriculture.; Biochemistry.; Food Science.; Analytical Chemistry.; Biochemistry, general.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-3-540-69934-7

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks,...

Table of Contents:

• Water
• Amino Acids, Peptides, Proteins
• Enzymes
• Lipids
• Carbohydrates
• Aroma Compounds
• Vitamins
• Minerals
• Food Additives
• Food Contamination
• Milk and Dairy Products
• Eggs
• Meat
• Fish, Whales, Crustaceans, Mollusks
• 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.