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Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate. We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food.
Read the latest articles of Food Chemistry at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature.
Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate. We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples.
Overview. Authors: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee. New edition of classic food chemistry textbook. New tables, illustrations, and expanded bibliography. New chapter on GMOs. Part of the book series: Food Science Text Series (FSTS) 107k Accesses. 58 Citations. 16 Altmetric. Search within this book.
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.
Overview. Authors: Hans-Dieter Belitz , Werner Grosch, Peter Schieberle. Bestselling textbook now in its fourth, revised and enlarged edition. New topics covered include BSE detection and acrylamide. More extensively treated are food allergies, alcoholic Drinks, or phytosterols.
