Computer File

Handbook of food chemistry

---

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.

---

Availability

Detail Information

Series Title

-

Call Number

[ITP-LIB-529

Publisher

Heidelberg : Springer Reference., 2015

Collation

1 online resource : illustrations

Language

English

ISBN/ISSN

9783642366062

Classification

-

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Chemistry.
Food -- Analysis -- Handbooks, manuals, etc.
Food -- Composition -- Handbooks, manuals, etc.

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment