Hans-Dieter-Belitz-Institute for Cereal Grain Research

Belitz-Grosch-Schieberle: Food Chemistry

Third revised edition in English, Springer Verlag, 2004, 1070 pages, 472 figures
(corresponding to the fifth edition in German)
Hardcover: ISBN 3-540-40817-7, EUR 149.75.
Paperback: ISBN 3-540-40818-5, EUR 53.45.

This comprehensive textbook for teaching and continuing studies is aimed at researchers and graduate students working in the fields of food science and technology, agricultural chemistry, as well as biochemistry and analytic chemistry. The physical and chemical properties of the important food constitutents are given broad coverage to the extent that they form the basis for understanding food production, processing, storage and handling or the expected reactions occuring in food, and to the extent that they are needed for the methodology of food analysis. The subject matter is organized accordingly to the important food constituents (proteins, lipids, carbohydrates, aromatics, etc.) and food commodities (milk, meat, eggs, cereals, fruits, vegetables, etc.).

Contents: Water. - Amino Acids, Peptides, Proteins. - Enzymes. - Lipids. - Carbohydrates. - Aroma Substances. - Vitamins. - Minerals. - Food Additives. - Food Contamination. - Milk and Dairy Poducts. - 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, Honey. - Alkoholic Beverages. - Coffee, Tea, Cocoa. - Spices, Salt and Vinegar. - Drinking Water, Mineral and Table Water.

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