The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added 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 standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for 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
)
Rezensionen / Stimmen
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 third edition . has been used extensively as a textbook by students and teachers alike. . This revised English textbook is suitable for students of any level and teachers working in the field of food chemistry, analysis, nutritional science, risk assessment, and even risk management. It serves as an excellent basis for understanding the complexity of food chemistry. . All chapters are very informative and should enable scientists to gain a huge amount of information . ." (Elke Anklam, Analytical and Bioanalytical Chemistry, Vol. 382, 2005)
"The 3rd edition of this book has been extensively re-written . . This well-known and globally accepted advanced text and reference book is logically organised 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." (LabPlus international, Vol. 18(6), November, 2004)
