The Resource Handbook of Food Chemistry, edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta, (electronic resource)

Handbook of Food Chemistry, edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta, (electronic resource)

Label
Handbook of Food Chemistry
Title
Handbook of Food Chemistry
Statement of responsibility
edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta
Contributor
Editor
Provider
Subject
Language
eng
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
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Cheung, Peter Chi Keung.
  • Mehta, Bhavbhuti M.
  • SpringerLink
http://library.link/vocab/subjectName
  • Chemistry
  • Food
  • Nutrition
  • Bioorganic chemistry
  • Biochemistry
  • Chemistry
  • Food Science
  • Biochemistry, general
  • Bioorganic Chemistry
  • Nutrition
Label
Handbook of Food Chemistry, edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Dimensions
unknown
Edition
1st ed. 2015.
Extent
209 illus., 36 illus. in color. eReference.
File format
multiple file formats
Form of item
electronic
Isbn
9783642366055
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-642-36605-5
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-642-36605-5
Label
Handbook of Food Chemistry, edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Dimensions
unknown
Edition
1st ed. 2015.
Extent
209 illus., 36 illus. in color. eReference.
File format
multiple file formats
Form of item
electronic
Isbn
9783642366055
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-642-36605-5
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-642-36605-5

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