Non-Fiction Books:

Encyclopedia of Food Chemistry

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Mixed media product

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Encyclopedia of Food Chemistry
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Description

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.
Release date NZ
November 20th, 2018
Contributors
Editor-in-chief Fereidoon Shahidi Editor-in-chief Laurence Melton Editor-in-chief Peter Varelis
Country of Publication
United States
Imprint
Elsevier Science Publishing Co Inc
Pages
1400
ISBN-13
9780128140260
Product ID
27875538

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