Newsletter   Secure Checkout   View Cart (0 items)  
Search:    Welcome Guest! Save up to 30-40% on most items with our awesome everyday discounts!

Food Chemistry [Paperback]

Our Price $ 59.47  
Retail Value $ 84.95  
You Save $ 25.49  (30%)  
Item Number 230940  
Buy New $59.47
Out Of Stock!
Currently Out Of Stock
Currently unavailable...

Item description for Food Chemistry by M.M. Burghagen H.-D. Belitz...

The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than620 tables and472 figures, including the structural formulae of around 1.100 food components. 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. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also 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.

Promise Angels is dedicated to bringing you great books at great prices. Whether you read for entertainment, to learn, or for literacy - you will find what you want at!

Item Specifications...

Pages   1071
Est. Packaging Dimensions:   Length: 9.53" Width: 6.61" Height: 1.81"
Weight:   3.88 lbs.
Binding  Softcover
Release Date   Jun 14, 2004
Publisher   Springer
ISBN  3540408185  
ISBN13  9783540408185  

Availability  0 units.

More About M.M. Burghagen H.-D. Belitz

Register your artisan biography and upload your photo! Are You The Artisan or Author behind this product?
Improve our customers experience by registering for an Artisan Biography Center Homepage.

Product Categories

1Books > Calendars > Cooking
2Books > Calendars > Nature
3Books > Special Features > New & Used Textbooks > Sciences > Chemistry
4Books > Subjects > Professional & Technical > Engineering > Chemical > General
5Books > Subjects > Professional & Technical > Engineering > Industrial, Manufacturing & Operational Syste > Manufacturing
6Books > Subjects > Professional & Technical > Professional Science > Agricultural Sciences > General
7Books > Subjects > Professional & Technical > Professional Science > Chemistry > Organic
8Books > Subjects > Science > Agricultural Sciences > Food Science
9Books > Subjects > Science > Agricultural Sciences > General
10Books > Subjects > Science > General

Similar Products

Reviews - What do customers think about Food Chemistry?

You Need to Buy It  May 16, 2008
Up to now, it the only book that talks about food chemistry in details that I have found!
For a deep knowledge of what we eat  Oct 24, 2007
Books I've read before about food chemistry aren't so detailed and specific. This book is full of graphs, tables, chemical structures and very clear explanation of what are the components of a great number of foods and how their react to natural process as the fermentaton or in certain food treatments (cooking, freezing, ecc..). Chemical reactions are described in great details with reaction mechanism and intermediate products. Lot of fun while you sitting down at the table....or at the desk!
Excellent technical book on advanced food chemistry  Aug 2, 2005
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  Sep 26, 2002
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.
Suitable only for reference  Nov 28, 2001
If I were a professional food chemist looking for a reference book to remind me of all the food-related chemical reactions I'd learned in college, I might give this book 5 stars. I'm not a food chemist, though, and I was hoping for something that would actually educate me about some processes I don't understand very well. This book does not succeed on that score.

"Food Chemistry" makes little effort to actually teach the subjects it covers. All of the text has a very passive tone, describing chemical reactions and physical structures of food in a very disjointed way, such that there's never any real indication of why they're telling you anything. This weakness may be a result of translation from German, but somehow, I suspect this book was equally dry in the original.

Huge sections of the book are devoted to simply listing chelating agents, enzymes, lipids, etc., with a description of the chemical reactions each is involved in, but there is really no indication anywhere of why anybody should care about such things.

There is enough text to indicate that "Food Chemistry" is actually intended to be used as a textbook, but unless you already have a very thorough grounding in the principles of food chemistry, you won't be able to make much sense of it. Even if you actually do have sufficient background to make sense of the book, you probably don't need another textbook like this one. You may, however, find it quite useful for reference, or for filling in obscure details of chemical processes you already mostly understand.

Unless you regularly engage in food-related industrial or research chemistry, though, you will find this book almost completely useless.


Write your own review about Food Chemistry

Ask A Question or Provide Feedback regarding Food Chemistry

Item Feedback and Product Questions
For immediate assistance call 888.395.0572 during the hours of 10am thru 8pm EST Monday thru Friday and a customer care representative will be happy to help you!

Help us continuously improve our service by reporting your feedback or questions below:

I have a question regarding this product
The information above is incorrect or conflicting
The page has misspellings or incorrect grammar
The page did not load correctly in my browser or created an error.

Email Address:
Anti Spam Question. To combat spammers we require that you answer a simple question.
What color is the sky?
Leave This Blank :
Do Not Change This Text :

Add This Product Widget To Your Website

Looking to add this information to your own website? Then use our Product Widget to allow you to display product information in a frame that is 120 pixels wide by 240 pixels high.

    Copy and paste the following HTML into your website and enjoy!

Order toll-free weekdays 10am thru 10pm EST by phone: 1-888-395-0572 (Lines are closed on holidays & weekends.)
Customer Service | My Account | Track My Orders | Return Policy | Request Free Catalog | Email Newsletter

Gift Certificates
RSS Feeds
About Us
Contact Us
Terms Of Use
Privacy Policy