Food Chemistry (4th Revised Edition) - Belitz, Grosch & Schieberle [Seduction28]

Worth 158$

Frequently bought together with this book -

Food: The Chemistry of Its Components - Tom Coultate

Introduction to Food Engineering - Paul Singh

Culinary Reactions The Everyday Chemistry of Cooking - Simon Field

(You'll get to these 3 books only after filling up a survey. So please take the time and be patient, or else you'll miss out)

"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 indispensable and, therefore, warmly recommended"

(Advances in Food Sciences, Vol. 26(4))


"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))


“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)


“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)