國立虎尾科技大學 |

Handbook of Food Chemistry

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Handbook of Food Chemistry/ edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta.
other author:	Cheung, Peter Chi Keung.
Description:	209 illus., 36 illus. in color. eReference.online resource. :
Contained By:	Springer Nature eReference
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-642-36605-5
ISBN:	9783642366055

Handbook of Food Chemistry
Handbook of Food Chemistry[electronic resource] /edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta. - 1st ed. 2015. - 209 illus., 36 illus. in color. eReference.online resource.

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.

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.

ISBN: 9783642366055

Standard No.: 10.1007/978-3-642-36605-5doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Handbook of Food Chemistry
LDR:02746nam a22003975i 4500 001 968503
003 DE-He213
005 20200703040943.0
007 cr nn 008mamaa
008 201211s2015 gw | s |||| 0|eng d
020 $a 9783642366055 $9 978-3-642-36605-5
024 7 $a 10.1007/978-3-642-36605-5 $2 doi
035 $a 978-3-642-36605-5
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Handbook of Food Chemistry $h [electronic resource] / $c edited by Peter Chi Keung Cheung, Bhavbhuti M. Mehta.
250 $a 1st ed. 2015.
264 1 $a Berlin, Heidelberg : $b Springer Berlin Heidelberg : $b Imprint: Springer, $c 2015.
300 $a 209 illus., 36 illus. in color. eReference. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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.
520 $a 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.
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Biochemistry. $3 582831
650 0 $a Bioorganic chemistry. $3 743635
650 0 $a Nutrition . $3 1254692
650 1 4 $a Food Science. $3 673136
650 2 4 $a Biochemistry, general. $3 593881
650 2 4 $a Bioorganic Chemistry. $3 677511
650 2 4 $a Nutrition. $3 581367
700 1 $a Cheung, Peter Chi Keung. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1264119
700 1 $a Mehta, Bhavbhuti M. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1069114
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eReference
776 0 8 $i Printed edition: $z 9783642366062
776 0 8 $i Printed edition: $z 9783642366048
856 4 0 $u https://doi.org/10.1007/978-3-642-36605-5
912 $a ZDB-2-CMS
912 $a ZDB-2-SXRP
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Reference Module Physical and Materials Science (SpringerNature-43751)