Handbook of food chemistry: with 209 figures and 179 tables
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Berlin [u.a.]
Springer
2015
|
| Schriftenreihe: | Springer reference
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | xxiii, 1173 S. Ill., graph. Darst. |
| ISBN: | 9783642366048 9783642366062 |
Internformat
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| 245 | 1 | 0 | |a Handbook of food chemistry |b with 209 figures and 179 tables |c Peter C. K. Cheung, editor-in-chief |
| 264 | 1 | |a Berlin [u.a.] |b Springer |c 2015 | |
| 300 | |a xxiii, 1173 S. |b Ill., graph. Darst. | ||
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Datensatz im Suchindex
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|---|---|
| adam_text |
CONTENTS
PART I INTRODUCTION 1
1 OVERVIEW OF FOOD CHEMISTRY 3
BHAVBHUTI M. MEHTA AND PETER C.K. CHEUNG
2 GENERAL PROPERTIES OF MAJOR FOOD COMPONENTS 15
CHRISTOFORA HANNY WIJAYA, WAHYU WIJAYA, AND BHAVBHUTI M. MEHTA
3 GENERAL PROPERTIES OF MINOR FOOD COMPONENTS 55
CHRISTOFORA HANNY WIJAYA, WAHYU WIJAYA, AND BHAVBHUTI M. MEHTA
4 CHEMICAL PROPERTIES AND APPLICATIONS OF FOOD ADDITIVES:
PRESERVATIVES, DIETARY INGREDIENTS, AND PROCESSING AIDS 75
PAK NAM ALBERT CHAN
5 CHEMICAL PROPERTIES AND APPLICATIONS OF FOOD ADDITIVES:
FLAVOR, SWEETENERS, FOOD COLORS, AND TEXTURIZERS 101
PAK NARRI
ALBERT CHAN
PART II PRINCIPLES OF CHEMICAL ANALYSIS OF FOOD COMPONENTS 131
6 CLASSICAL WET CHEMISTRY METHODS 133
SEMIH OTLES AND VASFIYE HAZAL OZYURT
7 SAMPLING AND SAMPLE PREPARATION 151
SEMIH OTLES AND VASFIYE HAZAL OZYURT
8 INSTRUMENTAL FOOD ANALYSIS 165
SEMIH OTLES AND VASFIYE HAZAL OZYURT
PART III CHEMICAL COMPOSITION OF FOOD AND FOOD
COMMODITIES 189
9 CHEMICAL COMPOSITION OF BAKERY PRODUCTS 191
CRISTINA M. ROSELL AND RAQUEL GARZON
XI
HTTP://D-NB.INFO/1030170150
XII CONTENTS
10 CHEMICAL COMPOSITION OF BEVERAGES AND DRINKS 225
ALAN J. BUGLASS
11 CHEMICAL COMPOSITION OF CEREALS AND THEIR PRODUCTS 301
ZEYNEP TACER-CABA, DILARA NILUFER-ERDIL, AND YONGFENG AI
12 CHEMICAL COMPOSITION OF EGGS AND EGG PRODUCTS 331
HOON H. SUNWOO AND NAIYANA GUJRAL
13 CHEMICAL COMPOSITION OF FAT AND OIL PRODUCTS 365
JILL K. WINKLER-MOSER AND BHAVBHUTI M. MEHTA
14 CHEMICAL COMPOSITION OF FISH AND FISHERY PRODUCTS 403
ZULEMA COPPES PETRICORENA
15 CHEMICAL COMPOSITION OF FOOD PRODUCTS FROM GENETICALLY
MODIFIED ORGANISMS 437
WILNA JANSEN-VAN-RIJSSEN AND E. JANE MORRIS
16 CHEMICAL COMPOSITION OF MEAT AND MEAT PRODUCTS 471
ANGEL COBOS AND OLGA DIAZ
17 CHEMICAL COMPOSITION OF MILK AND MILK PRODUCTS 511
BHAVBHUTI M. MEHTA
18 CHEMICAL COMPOSITION OF ORGANIC FOOD PRODUCTS 555
FLAVIO PAOLETTI
19 CHEMICAL COMPOSITION OF SUGAR AND CONFECTIONERY PRODUCTS . . . 585
ANDREA HINKOVA, ZDENEK BUBNIK, AND PAVEL KADLEC
20 CHEMICAL COMPOSITION OF VEGETABLES AND THEIR PRODUCTS 627
MONICA BUTNARIU AND ALINA BUTU
PART IV CHEMICAL AND TOXICOLOGICAL ASPECTS OF
FOOD CONTAMINATION 693
21 AGRICULTURAL CHEMICAL POLLUTANTS 695
APRIL R. VAN SCOY, JAMES N. SEIBER, AND RONALD S. TJEERDEMA
22 CONTAMINATION FROM INDUSTRIAL TOXICANTS 719
COREY M. GRIFFITH, NAUSHEENA BAIG, AND JAMES N. SEIBER
23 PLANT-ASSOCIATED NATURAL FOOD TOXINS 753
STEVEN M. COLEGATE, DALE R. GARDNER, AND STEPHEN T. LEE
24 NATURAL FOOD TOXINS OF BACTERIAL ORIGIN 785
LUISA W. CHENG, KIRKWOOD M. LAND, AND LARRY H. STANKER
CONTENTS XIII
25 MODEL FUNGAL SYSTEMS FOR INVESTIGATING FOOD PLANT
MYCOTOXINS 809
JONG H. KIM AND KATHLEEN L. CHAN
PART V NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF THE
CHEMICAL CHANGES OF FOOD COMPONENTS AND NUTRIENTS
DURING PROCESSING 831
26 NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF THE CHEMICAL CHANGES
OF FOOD COMPONENTS AND NUTRIENTS DURING DRYING 833
NATHAMOL CHINDAPAN, CHALIDA NIAMNUY, AND SAKAMON DEVAHASTIN
27 NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF THE CHEMICAL CHANGES
OF FOOD COMPONENTS AND NUTRIENTS DURING FREEZING 867
TONU PIISSA
28 NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF THE CHEMICAL
CHANGES OF FOOD COMPONENTS AND NUTRIENTS DURING HEATING
AND COOKING 897
BHAVBHUTI M. MEHTA
29 PRESSURE EFFECTS ON THE RATE OF CHEMICAL REACTIONS UNDER THE
HIGH PRESSURE AND HIGH TEMPERATURE CONDITIONS USED IN
PRESSURE-ASSISTED THERMAL PROCESSING 937
VINICIO SERMENT-MORENO, KAI DENG, XULEI WU, JORGE WELTI-CHANES,
GONZALO VELAZQUEZ, AND J. ANTONIO TORRES
PART VI CHEMISTRY OF BIOACTIVE INGREDIENTS IN FUNCTIONAL
FOODS AND NUTRACEUTICALS 965
30 BIOACTIVE SUBSTANCES OF PLANT ORIGIN 967
YUELIANG ZHAO, YIZHEN WU, AND MINGFU WANG
31 BIOACTIVE SUBSTANCES OF ANIMAL ORIGIN 1009
XINCHEN ZHANG, FENG CHEN, AND MINGFU WANG
32 BIOACTIVE SUBSTANCES OF MICROBIAL ORIGIN 1035
WENPING TANG, XUNTAO ZHU, AND ZHAOYONG BA
33 SYNTHETIC BIOACTIVE SUBSTANCES 1061
SHIMING LI
XIV CONTENTS
PART VII CHEMISTRY OF FOOD NANOTECHNOLOGY 1085
34 AN INTRODUCTION TO FOOD NANOTECHNOLOGY 1087
CHI-FAI CHAU
35 APPLICATIONS OF NANOTECHNOLOGY IN DEVELOPING BIOSENSORS
FOR FOOD SAFETY 1103
HSIAO-WEI WEN
36 ADVANCES OF NANOMATERIALS FOR FOOD PROCESSING 1137
HSIN-YI YIN AND WEN-CHE TSAI
INDEX 1161 |
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| indexdate | 2024-08-03T02:41:45Z |
| institution | BVB |
| isbn | 9783642366048 9783642366062 |
| language | English |
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| physical | xxiii, 1173 S. Ill., graph. Darst. |
| publishDate | 2015 |
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| spelling | Handbook of food chemistry with 209 figures and 179 tables Peter C. K. Cheung, editor-in-chief Berlin [u.a.] Springer 2015 xxiii, 1173 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Springer reference Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 s DE-604 Cheung, Peter C. K. Sonstige oth Erscheint auch als Online-Ausgabe 978-3-642-36605-5 X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=4242511&prov=M&dok_var=1&dok_ext=htm Inhaltstext DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028328447&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Handbook of food chemistry with 209 figures and 179 tables Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4034873-8 |
| title | Handbook of food chemistry with 209 figures and 179 tables |
| title_auth | Handbook of food chemistry with 209 figures and 179 tables |
| title_exact_search | Handbook of food chemistry with 209 figures and 179 tables |
| title_full | Handbook of food chemistry with 209 figures and 179 tables Peter C. K. Cheung, editor-in-chief |
| title_fullStr | Handbook of food chemistry with 209 figures and 179 tables Peter C. K. Cheung, editor-in-chief |
| title_full_unstemmed | Handbook of food chemistry with 209 figures and 179 tables Peter C. K. Cheung, editor-in-chief |
| title_short | Handbook of food chemistry |
| title_sort | handbook of food chemistry with 209 figures and 179 tables |
| title_sub | with 209 figures and 179 tables |
| topic | Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Lebensmittelchemie |
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