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Food Chemistry
by Hans-Dieter Belitz, Werner Grosch, and D. Hadziyev
Available from Amazon
$140.00
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Features
Hardcover: 774 pages
Publisher: Springer; 1 edition January 21, 1987
Language: English
ISBN-10: 3540150439
ISBN-13: 978-3540150435
Shipping Information:
Book Description
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.)
Language Notes
Text: English (translation)
Original Language: German
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: Food Chemistry (Paperback)
If I were a professional food chemist looking for a reference book to remind me of all the food-related chemical reactions I'd learned in college, I might give this book 5 stars. I'm not a food chemist, though, and I was hoping for something that would actually educate me about some processes I don't understand very well. This book does not succeed on that score. "Food Chemistry" makes little effort to actually teach the subjects it covers. All of the text has a very passive tone, describing chemical reactions and physical structures of food in a very disjointed way, such that there's never any real indication of why they're telling you anything. This weakness may be a result of translation from German, but somehow, I suspect this book was equally dry in the original. Huge sections of the book are devoted to simply listing chelating agents, enzymes, lipids, etc., with a description of the chemical reactions each is involved in, but there is really no indication anywhere of why anybody should care about such things. There is enough text to indicate that "Food Chemistry" is actually intended to be used as a textbook, but unless you already have a very thorough grounding in the principles of food chemistry, you won't be able to make much sense of it. Even if you actually do have sufficient background to make sense of the book, you probably don't need another textbook like this one. You may, however, find it quite useful for reference, or for filling in obscure details of chemical processes you already mostly understand. Unless you regularly engage in food-related industrial or research chemistry, though, you will find this book almost completely useless.
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Food Chemistry
by Hans-Dieter Belitz, Werner Grosch, and D. Hadziyev
Available from Amazon
$140.00
|
|
