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Handbook of Food Chemistry

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
-
Call Number
574.13 HAN
Publisher
Berlin : Springer.,
Collation
XXIII, 1173 halaman
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, Biochemistry,
Specific Detail Info
-
Statement of Responsibility
Other Information
Cataloger
Khusnun
Source
-
Validator
maya
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No other version available

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