Free Ebook Food Chemistry, 3e, by H.D. Belitz
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Food Chemistry, 3e, by H.D. Belitz
Free Ebook Food Chemistry, 3e, by H.D. Belitz
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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, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustivelyresearchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
- Published on: 2007
- Original language: English
- Dimensions: .0" h x .0" w x .0" l, 1.10 pounds
- Binding: Paperback
Most helpful customer reviews
21 of 21 people found the following review helpful.
Excellent technical book on advanced food chemistry
By Vader
Food Chemistry is an amazing book, BUT, be careful before you buy it. You DO have to have a fairly strong background in the fundamentals of structure, nomenclature, reactions and the like involved in organic chemistry and biochemistry. They show some great reactions and offer some pretty helpful tables and charts on chemical properties and reactivities of various foodtsuffs. The later chapters, such as dairy, meat/fish, fruits are extremely comprehensive. I will at one point be using this as a text book for an advanced food chemistry course. However, if you are just beginning to explore food chemistry I would suggest starting out with "On Food and Cooking," and work your way up to this AFTER you get a bachelor's in chemistry
1 of 1 people found the following review helpful.
For a deep knowledge of what we eat
By Emiliano Bertani
Books I've read before about food chemistry aren't so detailed and specific. This book is full of graphs, tables, chemical structures and very clear explanation of what are the components of a great number of foods and how their react to natural process as the fermentaton or in certain food treatments (cooking, freezing, ecc..). Chemical reactions are described in great details with reaction mechanism and intermediate products. Lot of fun while you sitting down at the table....or at the desk!
0 of 0 people found the following review helpful.
well written and lot of information!
By Helena Horak
I still use it as a reference book at times. The topics covered are well explained and organized which makes it easy to find what one needs to know.
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