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 as well as nanotechnology. This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Accessibility in Handbook of Chemistry and Physics 100th Edition The Voluntary Product Accessibility Template (VPAT) is a self-assessment document which discloses how accessible Information and Communication Technology products are in accordance with global standards. 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. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind.
Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. 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 as well as nanotechnology. This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. 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 as well as nanotechnology.
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products.
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