Verfügbarkeit: Food :: THWS Bibkatalog

Food: The chemistry of its components

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Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Cambridge Royal Society of Chemistry 2001 [distributor] RSC Distribution Services]
Ausgabe:	4th rev. ed
Schriftenreihe:	RSC paperbacks
Schlagworte:	Bestandteil Lebensmittel Lebensmittelanalyse Lebensmittelchemie
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Beschreibung:	This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "i?? filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science i??" Education in Chemistry, November 1997 Visit www.rsc.org/books/6151 for further information
Beschreibung:	1 Online-Ressource (444 p.)
ISBN:	1847550908 9781847550903

Internformat

MARC


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id	DE-604.BV037195267
illustrated	Not Illustrated
indexdate	2024-08-01T11:43:41Z
institution	BVB
isbn	1847550908 9781847550903
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-021109629
oclc_num	873739189
open_access_boolean
owner	DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768
owner_facet	DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768
physical	1 Online-Ressource (444 p.)
psigel	ZDB-1-RSE
publishDate	2001
publishDateSearch	2001
publishDateSort	2001
publisher	Royal Society of Chemistry [distributor] RSC Distribution Services]
record_format	marc
series2	RSC paperbacks
spellingShingle	Food The chemistry of its components Bestandteil (DE-588)4144928-9 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd
subject_GND	(DE-588)4144928-9 (DE-588)4034870-2 (DE-588)4167032-2 (DE-588)4034873-8
title	Food The chemistry of its components
title_auth	Food The chemistry of its components
title_exact_search	Food The chemistry of its components
title_full	Food The chemistry of its components
title_fullStr	Food The chemistry of its components
title_full_unstemmed	Food The chemistry of its components
title_short	Food
title_sort	food the chemistry of its components
title_sub	The chemistry of its components
topic	Bestandteil (DE-588)4144928-9 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd
topic_facet	Bestandteil Lebensmittel Lebensmittelanalyse Lebensmittelchemie
url	http://www.rsc.org/publishing/ebooks/2001/9780854046157.asp

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