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Handbook of Food Chemistry

Produktform: E-Buch Text Elektronisches Buch in proprietärem

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 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.weiterlesen

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-3-642-36605-5 / 978-3642366055 / 9783642366055

Verlag: Springer Berlin

Erscheinungsdatum: 04.11.2015

Seiten: 1173

Zielgruppe: Research

Herausgegeben von Peter C. K. Cheung, Bhavbhuti M. Mehta, Peter Chi Keung Cheung

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