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Titre :	Food chemistry Ajouter au panier
Auteur(s) :	Hans-Dieter Belitz, Auteur (et co-auteur) Werner Grosch, Auteur (et co-auteur) Peter Schieberle, Auteur (et co-auteur)
Type de document :	Livre
Sujets :	Produits végétaux ; Produits céréaliers ; Confiserie ; Boissons alcoolisées ; Café ; Cacao ; Épices ; Sel ; Eaux-de-vie ; Eau potable ; Fruits ; Fruits -- Industrie et commerce ; Fruits -- Conservation ; Fruits déshydratés ; Jus de fruits ; Miel ; Sucre ; Produits de boulangerie-pâtisserie ; Légumes ; Produits de quatrième gamme ; Baleines ; Corps gras comestibles ; Contamination ; Lait ; Produits laitiers ; Oeuf (biologie) ; Viande ; Mollusques ; Crustacés ; Poissons ; Aliments -- Composition ; Vitamines ; Minéraux ; Aliments -- Additifs ; Eau ; Protéines ; Acides aminés ; Enzymes ; Lipides ; Glucides ; Aromatisants ; Aliments -- Analyse
Résumé :	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. T[...] 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.
Editeur(s) :	Berlin : Springer
Date de publication :	2009
Mention d'édition :	4th ed.
Format :	1 vol. (XLIII-1070 p.) / ill. / 25 cm
Note(s) :	Bibliogr. en fin de chapitres. Index Est une traduction de : Lehrbuch der Lebensmittelchemie
Langue(s) :	Anglais
Identifiant :	978-3-540-69933-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=53061

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.1 BEL	Papier	Empruntable Disponible

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