Food Chemistry

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 form ...