Food Chemistry

By P. Schieberle, W. Grosch, H.D. Belitz

Book Overview

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." JACS

• Format: Paperback
• Language: English
• ISBN: 354069935X
• ISBN13: 9783540699354
• Release Date: January 2009
• Publisher: Springer
• Length: 1070 Pages
• Weight: 3.78 lbs.
• Dimensions: 2.3" x 6.7" x 9.6"

Customer Reviews

well written and lot of information!

I still use it as a reference book at times. The topics covered are well explained and organized which makes it easy to find what one needs to know.

You Need to Buy It

Up to now, it the only book that talks about food chemistry in details that I have found!

Excellent technical book on advanced food chemistry

Food Chemistry is an amazing book, BUT, be careful before you buy it. You DO have to have a fairly strong background in the fundamentals of structure, nomenclature, reactions and the like involved in organic chemistry and biochemistry. They show some great reactions and offer some pretty helpful tables and charts on chemical properties and reactivities of various foodtsuffs. The later chapters, such as dairy, meat/fish, fruits are extremely comprehensive. I will at one point be using this as a text book for an advanced food chemistry course. However, if you are just beginning to explore food chemistry I would suggest starting out with "On Food and Cooking," and work your way up to this AFTER you get a bachelor's in chemistry

Amazingly Comprehensive

This text deserves much better accolades than what I have seen. First of all, it is a book about FOOD. It covers every food I know of, and many more I didnt know. Second, it is a CHEMISTRY book, so you WILL have trouble understanding it if you dont know what "CHO" means, or have no chemistry background! It is extremely organized with chapters on proteins, enzymes, lipids, carbohydrates (CHO), vitamins, minerals, and even aroma substances and food additives (want to know what MSG really is?). There is a section on food contaminants that would interest anyone who prefers certified organic foods, or wonders why they should. The whole food sections are divided into dairy, eggs, meat seafood, cereals, legumes, fruits, vegetables, and sugars. There are even chapters on alcoholic beverages (any home beer or wine makers?), coffees and teas, spices, and water! Of course, you can see this from looking at the table of contents, but what you dont see is the organization and attention to detail that he pain-stakingly provides. Do you want to know how toffee is made?, What happens to beef after the cow is executed? What were the first ancient grains grown? (enkorn and emmer are now being sold by many raw-food enthusiasts. How are "soy-meats" made? What fruit has the most lignans or sugar content? What is a crayfish? What happens when fruit ripens or which fruits have brain neurotransmitters like serotonin? Why do you need to take aspirin when many fruits have salicylates already in them? How much vitamin B-6 is destroyed during meat cooking?(45%), or vegetable cooking?(20-30%) What is red dye #2? How much mercury, lead, and cadmium are in the foods you eat?...and much more! This book is certainly intended for the student of food technology with all the attention to chemical processes and aroma compounds, but the wealth of information on food in general could easily interest any nutritionist, vegetarian, raw-fooder or maybe even a creative chef! As a physician interested in healthy nutrition, my copy will have well worn pages. This author deserves tremendous praise for the immense amount of time he must have spent compiling so much knowledge of food, and in such an organized fashion, that I feel obligated to take the time to give him my personal ovation.

A must for every foodscientist and technologist

This book is very valuable becasue it covers almost every subject with as much facts as possible. Therefore it is very usefull for quick reference.