The Chemistry of Food

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921117" target="_blank" >RIV/60461373:22330/20:43921117 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The Chemistry of Food

Original language description

This new book provides a comprehensive overview of important compounds that constitute food and raw materials for food production. The book is the result of processing thousands of new scientific papers concerning food chemistry and related disciplines since 2012. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional and toxicological importance. In most cases, it is about extending and supplementing current knowledge, but sometimes it is also about entirely newly discovered food components and reactions.

Czech name

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Czech description

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Type

B - Specialist book

CEP classification

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OECD FORD branch

10401 - Organic chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

ISBN

978-1-119-53764-9

Number of pages

1192

Publisher name

John Wiley &amp; Sons, Inc.

Place of publication

Hoboken

UT code for WoS book

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