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Voedingsmiddelen --- Voedingsleer --- Warenkennis --- levensmiddelen --- Fruit --- Groenten --- Ingrediënten --- Noten --- Peulvruchten --- Zaden --- Wieren --- Paddestoelen --- Granen --- Kruiden --- Specerijen --- Vis --- Schaaldieren --- Schelpdieren --- Vlees --- Orgaanvlees --- Vleeswaren --- Gevogelte --- Melk --- Suiker --- Honing --- Vetten --- Oliën --- Rijst --- Bindmiddelen --- Koffie --- Thee --- Huishoudkunde --- levensmiddelen. --- Levensmiddelen. --- Housekeeping

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This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.

Nutritionary hygiene. Diet --- Food --- Aliments --- Analysis --- Analyse --- Produit alimentaire --- foods --- Composition des aliments --- food composition --- water --- Acide aminé --- Amino acids --- Protéine --- proteins --- Peptide --- peptides --- Enzymes --- Lipide --- Lipids --- Glucide --- Carbohydrates --- Composé de la flaveur --- Flavour compounds --- Vitamine --- Vitamins --- Minéraux --- minerals --- Additif alimentaire --- Food additives --- Contamination biologique --- Biological contamination --- Contamination chimique --- Chemical contamination --- Lait --- milk --- Produit laitier --- Milk products --- Oeuf --- Eggs --- Viande --- Meat --- Huile --- oils --- Céréale --- Cereals --- Vegetables --- Légumineuse légumière --- Vegetable legumes --- Fruit --- Sucre --- Sugar --- Miel --- Honey --- Boisson alcoolisée --- Alcoholic beverages --- Café --- Coffee --- Tea --- Boisson chocolatée --- cocoa beverages --- Épice --- Spices --- Salts --- Vinaigre --- Vinegar --- Food Analysis. --- Food Additives. --- Food Contamination. --- Beverages --- 547.9 --- 641.1 --- 613.2 --- 664 --- -#abib:cursus --- 577.1 --- additieven --- alcohol --- aminozuren --- bieren --- cacao --- eieren --- enzymen --- fruit --- granen --- koffie --- koolwaterstoffen --- kruiden --- lipiden --- melk --- mineralen --- oliën --- peptiden --- proteïnen --- smaakstoffen --- suikers --- thee --- vegetarische produkten --- vetten --- vis --- vitaminen --- vlees --- voeding --- voedingsmiddelenchemie --- wijn --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Additive, Food --- Additives, Food --- Food Additive --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- analysis. --- Natural substances. Substances of unknown composition --- Foodstuffs from the point of view of properties. Nutritional value --- Voedingsleer. Dieet --- Production and preservation of solid foodstuffs --- .chemische basis van leven. biochemie en bio-organische chemie in het algemeen --- levensmiddelen --- analysis --- Analysis. --- 664 Production and preservation of solid foodstuffs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 547.9 Natural substances. Substances of unknown composition --- Chemistry. --- Analytical chemistry. --- Nutrition. --- Agriculture. --- Forestry. --- Food Science. --- Analytical Chemistry. --- Biotechnology. --- Food-chemical composition. --- Food Additives --- Food Analysis --- Food Contamination --- #abib:cursus --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition --- Honey. --- Coffee. --- Food—Biotechnology. --- Nutrition   . --- Alimentation --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Analysis, Chemical --- Analytic chemistry --- Chemical analysis --- Chemistry, Analytic --- Forest land --- Forest lands --- Forest planting --- Forest production --- Forest sciences --- Forestation --- Forested lands --- Forestland --- Forestlands --- Forestry --- Forestry industry --- Forestry sciences --- Land, Forest --- Lands, Forest --- Silviculture --- Sylviculture --- Woodlands --- Woods (Forests) --- Agriculture --- Natural resources --- Afforestation --- Arboriculture --- Logging --- Timber --- Tree crops --- Trees --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Health aspects --- Food analysis --- Poisson