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Handbook of Food Chemistry

Book · November 2015

DOI: 10.1007/978-3-642-36605-5

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Bhavbhuti M. Mehta
Anand Agricultural University
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1st ed. 2015, XXIII, 1173 p. 209 illus., 36
illus. in color.
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P.C.K. Cheung, B.M. Mehta (Eds.)
Handbook of Food Chemistry
▶ Provides a quick reference to facilitate the understanding of the
chemical aspect of all important food areas
▶ Involves some very fast growing areas such as functional foods and
nutraceuticals, unconventional food processing, food safety and
toxicology as well as nanotechnology
▶ Contains both the basic and advanced chemistry both for food
research and its practical applications in various food related
industries and businesses
This handbook is intended to be a comprehensive reference for the various chemical
aspects of foods and food products. Apart from the traditional knowledge, this book
covers the most recent research and development of food chemistry in the areas of
functional foods and nutraceuticals, organic and genetically modified foods, nonthermal
food processing and molecular gastronomy, as well as nanotechnology. This handbook
contains both the basic and advanced chemistry both for food research and its practical
applications in various food related industries and businesses. This book is appropriate for
undergraduates and postgraduates in the academics and professionals from the various
disciplines and industries who are interested in applying knowledge of food chemistry in
their respective fields.
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