Author: Peter Varelis (Editor), Laurence Melton (Editor), Fereidoon Shahidi (Editor) Full Title: Encyclopedia Of Food Chemistry Publisher: Elsevier; 1 edition (November 30, 2018) Year: 2019 ISBN-13: 9780128140451 (978-0-12-814045-1), 9780128140260 (978-0-12-814026-0) ISBN-10: 0128140453, 0128140267 Pages: 2194 Language: English Genre: Food Science File type: PDF (True) Quality: 10/10 Price: $1600.00 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. Key Features: ✓ Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics ✓ Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards ✓ Meticulously organized, with articles structured logically based on the various elements of food chemistry Readership: Food scientists, food technologists, industry practitioners, academics, researchers and students in food and nutrition at undergraduate level and above. The Encyclopedia has an international appeal. ------------- Our members see more. Join us!
