Food Chemistry by Werner Grosch
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book 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. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACSFrom the reviews of the third edition:
“Food Chemistry does an excellent job of explaining the chemistry of food constituents as well as finished food products… The book was written by food chemistry professors and is organized in the same way they teach their course. … All people can relate to food and it provides an excellent medium to present basic chemical principles. The wealth of knowledge in the book makes it a good reference book for anyone working in the field of food science.” (Sara J. Risch, Journal of Chemical Education, Vol. 89, 2012)
"Has been extensively re-written and a number of new topics … have been introduced or completely revised. … This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides … up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology … ." (Food Trade Review, Vol. (74), June, 2004)
"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. … logically organized according to the food constituents and commodities. It provides … up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields … this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)
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 | Unavailable |
| ISBN 13 | 9783540699354 |
| ISBN 10 | 354069935X |
| Title | Food Chemistry |
| Author | Werner Grosch |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Springer-Verlag Berlin and Heidelberg GmbH & Co. KG |
| Year published | 2009-03-01 |
| Number of pages | 1070 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |