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Food Chemistry, Paperback by Belitz, H. D.; Grosch, W.; Schieberle
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Food Chemistry, Paperback by Belitz, H. D.; Grosch, W.; Schieberle
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Food Chemistry, Paperback by Belitz, H. D.; Grosch, W.; Schieberle

lorelei2448
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    Item specifics

    Condition
    Good: A book that has been read, but is in good condition. Minimal damage to the book cover eg. ...
    Book Title
    Food Chemistry
    Educational Level
    Adult & Further Education
    Level
    Advanced
    Subject
    Chemistry
    ISBN
    9783540699354
    Category

    About this product

    Product Identifiers

    Publisher
    Springer Berlin / Heidelberg
    ISBN-10
    354069935X
    ISBN-13
    9783540699354
    eBay Product ID (ePID)
    15038536550

    Product Key Features

    Number of Pages
    Xliv, 1070 Pages
    Language
    English
    Publication Name
    Food Chemistry
    Publication Year
    2009
    Subject
    Food Science, Chemistry / Analytic, Agriculture / General
    Type
    Textbook
    Subject Area
    Technology & Engineering, Science
    Author
    H. -D. Belitz, Werner Grosch, Peter Schieberle
    Format
    Trade Paperback

    Dimensions

    Item Weight
    66.2 Oz
    Item Length
    9.4 in
    Item Width
    6.7 in

    Additional Product Features

    Edition Number
    4
    Intended Audience
    Scholarly & Professional
    LCCN
    2008-931197
    Dewey Edition
    22
    Reviews
    From the reviews of the third edition: "This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. ... logically organized according to the food constituents and commodities. It provides ... up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields ... this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004) "Has been extensively re-written and a number of new topics ... have been introduced or completely revised. ... This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides ... up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology ... ." (Food Trade Review, Vol. (74), June, 2004) From the reviews of the fourth edition:"If you want to know the depth of chemistry behind a menu in a restaurant, this is the book for you. Here are more than 1,000 pages of closely packed information about the essential chemistry of foods and beverages. ... Who is it for? Food chemists, and as a reference work for anyone interested in the scientific background to food." (Peter Atkins, Times Higher Education, December, 2009), From the reviews of the third edition:"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. … logically organized according to the food constituents and commodities. It provides … up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields … this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)"Has been extensively re-written and a number of new topics … have been introduced or completely revised. … This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides … up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology … ." (Food Trade Review, Vol. (74), June, 2004)From the reviews of the fourth edition:If you want to know the depth of chemistry behind a menu in a restaurant, this is the book for you. Here are more than 1,000 pages of closely packed information about the essential chemistry of foods and beverages. … Who is it for? Food chemists, and as a reference work for anyone interested in the scientific background to food. (Peter Atkins, Times Higher Education, December, 2009), From the reviews of the third edition: "Food Chemistry does an excellent job of explaining the chemistry of food constituents as well as finished food products. ... The book was written by food chemistry professors and is organized in the same way they teach their course. ... All people can relate to food and it provides an excellent medium to present basic chemical principles. The wealth of knowledge in the book makes it a good reference book for anyone working in the field of food science." (Sara J. Risch, Journal of Chemical Education, Vol. 89, 2012) "Has been extensively re-written and a number of new topics ... have been introduced or completely revised. ... This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides ... up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology ... ." (Food Trade Review, Vol. (74), June, 2004) "This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. ... logically organized according to the food constituents and commodities. It provides ... up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields ... this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)
    Number of Volumes
    1 vol.
    Illustrated
    Yes
    Dewey Decimal
    664.07
    Table Of Content
    Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.
    Synopsis
    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 formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book 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. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS, This book has long been the leading reference on food chemistry and technology. This latest edition covers new topics such as BSE detection, or acrylamide, and offers expanded treatment of food allergies and alcoholic drinks, or phytosterols.
    LC Classification Number
    TX341-641

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