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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 exhaustively ¦researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

General biochemistry --- voedingsleer --- voedingschemie --- Applied chemical analysis --- Food science and technology --- Nutritionary hygiene. Diet --- landbouw --- biochemie --- analytische chemie --- Agriculture. Animal husbandry. Hunting. Fishery --- voedingsmiddelenindustrie --- Biotechnology --- Food --- Aliments --- Analysis. --- Analyse --- EPUB-LIV-FT LIVCHIMI SPRINGER-B --- Beverages --- Food Additives. --- Food Analysis. --- Food Contamination. --- Agrotechnology and Food Sciences. Food Sciences --- analysis. --- Food Chemistry. --- Food Analysis --- Food Contamination --- 547.9 --- 613.2 --- 641.1 --- 664 --- 547.9 Natural substances. Substances of unknown composition --- Natural substances. Substances of unknown composition --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- Additive, Food --- Additives, Food --- Food Additive --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- analysis --- Hygiene of nutrition (diet) --- Chemistry --- Composition --- foods --- food composition --- water --- Amino acids --- proteins --- peptides --- Enzymes --- Lipids --- Carbohydrates --- Flavour compounds --- Vitamins --- minerals --- Food additives --- Biological contamination --- Chemical contamination --- milk --- Milk products --- Eggs --- Meat --- oils --- Cereals --- Vegetables --- Vegetable legumes --- Fruit --- Sugar --- Honey. --- Alcoholic beverages --- Coffee. --- Tea --- Spices --- Salts --- Vinegar --- Food Additives --- Food analysis --- Cacao --- Poisson

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Das Lehrbuch der Lebensmittelchemie von H.-D. Belitz, W. Grosch und P. Schieberle ist das erfolgreiche und bewährte Standardwerk. Es wird von den Studenten der Lebensmittelchemie und benachbarter Fachgebiete als Lehrbuch, von den im Beruf stehenden Lebensmittelchemikern, Lebensmitteltechnologen, Ernährungswissenschaftlern, Humanmedizinern und Veterinären in Industrie, Forschung und Überwachungsbehörden als Nachschlagewerk benutzt. Mit dieser gründlich überarbeiteten und ergänzten Ausgabe (u.a. Kontaminanten, phenolische Verbindungen, alkoholische Getränke, BSE-Nachweis, Acrylamid, Lebensmittelallergien, Phytosterole) tragen die Autoren den aktuellen Entwicklungen der Lebensmittelchemie Rechnung, ohne den Gesamtumfang wesentlich zu verändern. Sie arbeiten die Zusammenhänge zwischen den makroskopischen Eigenschaften von Lebensmitteln und den Strukturen und Reaktionen der Inhaltsstoffe heraus.

Food—Biotechnology. --- Public health. --- Agriculture. --- Nutrition   . --- Food Science. --- Public Health. --- Nutrition.

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Pure sciences. Natural sciences (general)