Details
Ullmann's Food and Feed, 3 Volume Set
1. Aufl.
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466,99 € |
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| Verlag: | Wiley-VCH (D) |
| Format: | |
| Veröffentl.: | 15.12.2016 |
| ISBN/EAN: | 9783527695508 |
| Sprache: | englisch |
| Anzahl Seiten: | 1576 |
DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.
Beschreibungen
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time.<br> The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.<br>
VOLUME 1<br> Part I: Introduction<br> Foods, 1. Survey<br> Foods, 2. Food Technology<br> Foods, 3. Food Additives<br> Foods, 4. Food Packaging<br> Feeds<br> <br> Part II: Beverages<br> Beer<br> Beverages, Nonalcoholic<br> Coffee<br> Coffee-Based Beverages<br> Milk and Dairy Products<br> Spirits<br> Tea<br> Wine, 1. Introduction and Classification<br> Wine, 2. Chemical and Physical Composition<br> Wine, 3. Grapes, Viticulture, and Fermentation<br> <br> VOLUME 2<br> PART III: Bulk Food Components<br> Bread and Other Baked Products<br> Cereal Products<br> Cereals<br> Cheese, Processed Cheese, and Whey<br> Chocolate<br> Confectionery<br> Dairy Products, Imitation<br> Fats and Fatty Oils<br> Fatty Acids<br> Glucose and Glucose-Containing Syrups<br> Ice Cream and Frozen Desserts<br> Margarines<br> Meat and Meat Products<br> Milk and Dairy Products<br> Proteins<br> Sugar<br> Vinegar<br> Yeasts<br> <br> VOLUME 3<br> PART IV: Food Additives<br> Citric Acid<br> Cyclodextrins<br> Flavors and Fragrances, 1. General Aspects<br> Flavors and Fragrances, 2. Aliphatic Compounds<br> Flavors and Fragrances, 3. Aromatic and Heterocyclic Compounds<br> Flavors and Fragrances, 4. Natural Raw Materials<br> Functional Foods<br> Gelatin<br> Inulin<br> Lecithin<br> Monosodium Glutamate<br> Seasonings<br> Sweeteners<br> Vitamins, 1. Introduction<br> Vitamins, 2. Vitamin A (Retinoids)<br> Vitamins, 3. Vitamin D<br> Vitamins, 4. Vitamin E (Tocopherols, Tocotrienols)<br> Vitamins, 5. Vitamin K<br> Vitamins, 6. B Vitamins<br> Vitamins, 7. Vitamin C (l-Ascorbic Acid)<br> Vitamins, 8. Pantothenic Acid<br> Vitamins, 9. Biotin<br> Vitamins, 10. Folic Acid<br> <br>
Selected by the ULLMANN'S editorial team, this handbook contains contributions by internationally acknowledged authors from the food and feed industry (Nestle, Unilever, DSM) and from leading academic institutions.
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