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Handbook of food chemistry[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	641.3
書名/作者:	Handbook of food chemistry/ edited by Peter C.K. Cheung, Bhavbhuti M. Mehta.
其他作者:	Cheung, Peter C.K.
出版者:	Berlin, Heidelberg : : Springer Berlin Heidelberg :, 2015.
面頁冊數:	xxiii, 1173 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Handbooks, manuals, etc. - Analysis
標題:	Food - Juvenile literature. - Composition
標題:	Chemistry.
標題:	Food - Biotechnology.
標題:	Nutrition.
標題:	Bioorganic chemistry.
標題:	Biochemistry.
標題:	Food Science.
標題:	Biochemistry, general.
標題:	Bioorganic Chemistry.
ISBN:	9783642366055
ISBN:	9783642366048
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-642-36605-5

Handbook of food chemistry[electronic resource] /
Handbook of food chemistry[electronic resource] /edited by Peter C.K. Cheung, Bhavbhuti M. Mehta. - Berlin, Heidelberg :Springer Berlin Heidelberg :2015. - xxiii, 1173 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783642366055

Standard No.: 10.1007/978-3-642-36605-5doiSubjects--Topical Terms:

419044
Food
--Analysis--Handbooks, manuals, etc.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

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520 $a 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.
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