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  • Food Chemistry, INNE

    [ Pobierz całość w formacie PDF ]
    Food Chemistry
    H.-D. Belitz · W. Grosch · P. Schieberle
    Food Chemistry
    4th revised and extended ed.
    With 481 Figures, 923 Formulas and 634 Tables
    123
    Professor Dr. Hans-Dieter Belitz †
    Professor em. Dr. Werner Grosch
    Ehem. apl. Professor für Lebensmittelchemie
    an der Technischen Universität München
    Ehem. stellvertr. Direktorder Deutschen Forschungsanstalt
    für Lebensmittelchemie München
    Lichtenbergstraße
    85748 Garching
    Professor Dr. Peter Schieberle
    Ordinarius für Lebensmittelchemie
    an der Technischen Universität München
    Leiter des Instituts für Lebensmittelchemie
    an der Technischen Universität München
    Direktor der Deutschen Forschungsanstalt
    für Lebensmittelchemie München
    Lichtenbergstraße
    85748 Garching
    ISBN 978-3-540-69933-0
    e-ISBN 978-3-540-69934-7
    DOI 10.1007/978-3-540-69934-7
    Library of Congress Control Number: 2008931197
    © Springer-Verlag Berlin Heidelberg 2009
    This work is subject to copyright. All rights are reserved, whether the whole or part of the mate-
    rial is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,
    broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Dupli-
    cation of this publication or parts thereof is permitted only under the provisions of the German
    Copyright Law of September 9, 1965, in its current version, and permission for use must always
    be obtained from Springer. Violations are liable to prosecution under the German Copyright Law.
    The use of general descriptive names, registered names, trademarks, etc. in this publication does
    not imply, even in the absence of a specific statement, that such names are exempt from the relevant
    protective laws and regulations and therefore free for general use.
    Production:
    le-tex publishing services oHG, Leipzig
    Typesetting:
    le-tex publishing services oHG, Leipzig
    Cover design:
    KünkelLopka GmbH, Heidelberg, Germany
    Printed on acid-free paper
    987654321
    springer.com
    Preface
    Preface to the First German Edition
    The very rapid development of food chemistry and technology over the last two
    decades, which is due to a remarkable increase in the analytical and manufacturing
    possibilities, makes the complete lack of a comprehensive, teaching or reference
    text particularly noticeable. It is hoped that this textbook of food chemistry will
    help to fill this gap. In writing this volume we were able to draw on our experience
    from the lectures which we have given, covering various scientific subjects, over
    the past fifteen years at the Technical University of Munich.
    Since a separate treatment of the important food constituents (proteins, lipids, car-
    bohydrates, flavor compounds, etc.) and of the important food groups (milk, meat,
    eggs, cereals, fruits, vegetables, etc.) has proved successful in our lectures, the sub-
    ject matter is also organized in the same way in this book.
    Compounds which are found only in particular foods are discussed where they
    play a distinctive role while food additives and contaminants are treated in their
    own chapters. The physical and chemical properties of the important constituents
    of foods are discussed in detail where these form the basis for understanding ei-
    ther the reactions which occur, or can be expected to occur, during the production,
    processing, storage and handling of foods or the methods used in analyzing them.
    An attempt has also been made to clarify the relationship between the structure and
    properties at the level of individual food constituents and at the level of the whole
    food system.
    The book focuses on the chemistry of foodstuffs and does not consider national
    or international food regulations. We have also omitted a broader discussion of
    aspects related to the nutritional value, the processing and the toxicology of foods.
    All of these are an essential part of the training of a food chemist but, because of the
    extent of the subject matter and the consequent specialization, must today be the
    subject of separate books. Nevertheless, for all important foods we have included
    brief discussions of manufacturing processes and their parameters since these are
    closely related to the chemical reactions occurring in foods.
    Commodity and production data of importance to food chemists are mainly given
    in tabular form. Each chapter includes some references which are not intended
    to form an exhaustive list. No preference or judgement should be inferred from the
    choice of references; they are given simply to encourage further reading. Additional
    literature of a more general nature is given at the end of the book.
    This book is primarily aimed both at students of food and general chemistry but
    also at those students of other disciplines who are required or choose to study food
    chemistry as a supplementary subject. We also hope that this comprehensive text
    [ Pobierz całość w formacie PDF ]
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