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Handbook of Food Chemistry

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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 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.

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Detail Information

Series Title

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Call Number

574.13 HAN

Publisher

: ., 2015

Collation

XXIII, 1173

Language

English

ISBN/ISSN

978-3-642-36604-8

Classification

574.13

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

-

Subject(s)

Food Science

Specific Detail Info

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Statement of Responsibility

Peter Chi Keung editor

Other Information

Cataloger

Khusnun

Source

-

Validator

-

Other version/related

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