Coverart for item
The Resource Handbook of food chemistry, Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor, (electronic book)

Handbook of food chemistry, Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor, (electronic book)

Label
Handbook of food chemistry
Title
Handbook of food chemistry
Statement of responsibility
Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor
Contributor
Editor
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
YDXCP
Dewey number
641.3
Illustrations
illustrations
Index
index present
LC call number
TP248.65.F66
Literary form
non fiction
Nature of contents
  • dictionaries
  • handbooks
http://library.link/vocab/relatedWorkOrContributorName
  • Cheung, Peter C. K.
  • Mehta, Bhavbhuti M.
http://library.link/vocab/subjectName
  • Food
  • Food
  • Chemistry
  • Food
  • Nutrition
  • Bioorganic chemistry
  • Biochemistry
Label
Handbook of food chemistry, Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor, (electronic book)
Instantiates
Publication
Note
Includes index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
SPR932002918
Extent
1 online resource
Form of item
online
Isbn
9783642366055
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-642-36605-5
Other physical details
illustrations
Specific material designation
remote
Label
Handbook of food chemistry, Peter C.K. Cheung, editor-in-chief ; Bhavbhuti M. Mehta, editor, (electronic book)
Publication
Note
Includes index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
SPR932002918
Extent
1 online resource
Form of item
online
Isbn
9783642366055
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-642-36605-5
Other physical details
illustrations
Specific material designation
remote

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