Handbook of food chemistry: with 209 figures and 179 tables
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berlin ; Heidelberg ; New York ; Dordrecht ; London
Springer
[2015]
|
| Schriftenreihe: | Springer Reference
|
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-703 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | Korrektur durch Verlagsmeldung (August 2023). |
| Beschreibung: | 1 Online Ressource (xxiii, 1173 Seiten) Illustrationen, Diagramme |
| ISBN: | 9783642366055 9783642366062 |
| DOI: | 10.1007/978-3-642-36605-5 |
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Datensatz im Suchindex
| _version_ | 1815083866684129280 |
|---|---|
| adam_text |
HANDBOOK OF FOOD CHEMISTRY
/
: 2015
TABLE OF CONTENTS / INHALTSVERZEICHNIS
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
HANDBOOK OF FOOD CHEMISTRY
/
: 2015
ABSTRACT / INHALTSTEXT
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT. |
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-642-36605-5 |
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| isbn | 9783642366055 9783642366062 |
| language | English |
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| spelling | Handbook of food chemistry with 209 figures and 179 tables Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor Berlin ; Heidelberg ; New York ; Dordrecht ; London Springer [2015] © 2015 1 Online Ressource (xxiii, 1173 Seiten) Illustrationen, Diagramme txt rdacontent c rdamedia cr rdacarrier Springer Reference Korrektur durch Verlagsmeldung (August 2023). Chemistry Food / Biotechnology Nutrition Bioorganic chemistry Biochemistry Food Science Biochemistry, general Bioorganic Chemistry Chemie Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 s 1\p DE-604 Cheung, Peter C. K. edt Mehta, Bhavbhuti M. edt Erscheint auch als Druckausgabe 978-3-642-36604-8 https://doi.org/10.1007/978-3-642-36605-5 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028631813&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028631813&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Handbook of food chemistry with 209 figures and 179 tables Chemistry Food / Biotechnology Nutrition Bioorganic chemistry Biochemistry Food Science Biochemistry, general Bioorganic Chemistry Chemie 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 ; Bhavbhuti M. Mehta, editor |
| title_fullStr | Handbook of food chemistry with 209 figures and 179 tables Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor |
| title_full_unstemmed | Handbook of food chemistry with 209 figures and 179 tables Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor |
| 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 | Chemistry Food / Biotechnology Nutrition Bioorganic chemistry Biochemistry Food Science Biochemistry, general Bioorganic Chemistry Chemie Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Chemistry Food / Biotechnology Nutrition Bioorganic chemistry Biochemistry Food Science Biochemistry, general Bioorganic Chemistry Chemie Lebensmittelchemie |
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