This comprehensive textbook on food chemistry and technology has been a leading reference for over two decades. The fourth edition includes expanded coverage on topics like BSE detection and food allergies, featuring over 600 tables and 1100 structural formulae. It's an essential resource for students and professionals in food science and related fields.
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition a" "Few books on food chemistry treat the subject as exhaustivelya ]researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
Das Lehrbuch der Lebensmittelchemie von Prof. Dr. Belitz und Prof. Dr. Grosch ist innerhalb weniger Jahre zu einem erfolgreichen Standardwerk geworden. Es wird von den Studenten der Lebensmittelchemie und benachbarter Fachgebiete als Lehrbuch, von den im Beruf stehenden Lebensmittelchemikern, Lebensmitteltechnologen, Ern hrungswissenschaftlern, Humanmedizinern und Veterin ren in Industrie, Forschung und berwachungsbeh rden wegen der F lle der gebotenen Informationen als Nachschlagewerk benutzt. Mit der berarbeitung tragen die Autoren wiederum den aktuellen Entwicklungen der Lebensmittelchemie Rechnung, ohne jedoch den Gesamtumfang wesentlich zu ver ndern. Sie arbeiten die Zusammenh nge zwischen den makroskopischen Eigenschaften von Lebensmitteln und den Strukturen und Reaktionen der Inhaltsstoffe heraus. Erg nzend werden lebensmittelanalytische Methoden auf molekularer Ebene behandelt.