Food Chemistry [electronic resource] / by H.-D. Belitz, Werner Grosch, Peter Schieberle.

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 and Honey -- Alcoholic Beverages -- Coffee, Tea, Cocoa -- Spices, Salt and Vinegar -- Drinking Water, Mineral and Table Water.

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.