Food Chemistry by Werner Grosch
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.Michael Granvogl (Ph.D., Technical University of Munich) is currently an Associate Professor at the Chair of Food Chemistry, Technical University of Munich, Germany. He works on projects dealing with the analysis and formation of desired (aroma-active) and undesired (food-borne-toxicants)
bio-actives in foods. Devin Peterson is a Professor in the Department of Food Science and Technology at The Ohio State University. He earned a doctoral degree in Flavor Chemistry (2001) at the U. of Minnesota. In 2001 he joined the faculty in the Department of Food Science at Penn State University for eight years. In
2009 he returned to the University of Minnesota as an Associate Professor and was promoted to Professor in 2014. In 2016, he relocated his research program to the Ohio State University as part of the discovery themes initiate, a unique investment in agriculture research. Prof. Dr. Peter Schieberle studied Chemistry at the Technical University of Aachen and Food Chemistry at the University of Bonn. He received his diploma degree in Food Chemistry in 1977, and his PhD from the Technical University Munich in 1980. After becoming a Lecturer at the University
Erlangen-Nuremberg in 1989 and, also at the Technical University of Munich, he then served as a Full Professor for Food Chemistry at the University of Wuppertal from 1993 to 1995. Since 1995, he holds the Chair of Food Chemistry at the Technical University of Munich.
| SKU | Nicht verfügbar |
| ISBN 13 | 9783540408185 |
| ISBN 10 | 3540408185 |
| Titel | Food Chemistry |
| Autor | Werner Grosch |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Paperback |
| Verlag | Springer-Verlag Berlin and Heidelberg GmbH & Co. KG |
| Erscheinungsjahr | 2004-06-14 |
| Seitenanzahl | 1115 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |