Synopses & Reviews
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book 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 "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
From the reviews of the third edition: "This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. ... logically organized according to the food constituents and commodities. It provides ... up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields ... this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004) "Has been extensively re-written and a number of new topics ... have been introduced or completely revised. ... This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides ... up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology ... ." (Food Trade Review, Vol. (74), June, 2004) From the reviews of the fourth edition: "If you want to know the depth of chemistry behind a menu in a restaurant, this is the book for you. Here are more than 1,000 pages of closely packed information about the essential chemistry of foods and beverages. ... Who is it for? Food chemists, and as a reference work for anyone interested in the scientific background to food." (Peter Atkins, Times Higher Education, December, 2009)
The enlarged edition of this leading text covers BSE detection and acrylamide. It treats food allergies and alcoholic drinks more extensively and still contains about 600 tables, 500 figures and 1100 structural formulae of food components.
Table of Contents
Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols, Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.