Carbohydrates
Carbohydrates are the most widely distributed and abundant organic compounds on earth. They have a central role in the metabolisms of animals and plants. Carbohydrate biosynthesis by green plants from carbon dioxide and water in the presence of light ener
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Springer-Verlag Berlin Heidelberg GmbH
H.-D. Belitz· W. Grosch
ood Chem·stry Translation from the Fourth German Edition by M. M. Burghagen, D. Hadziyev, P. Hessel, S. Jordan and C. Sprinz
Second Edition with 460 Figures and 531 Tables
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Springer
Professor Dr.-Ing. H.-D. Belitz
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Professor Dr.-Ing. W. Grosch Institut fUr Lebensmittelchemie der Technischen Universitiit Miinchen and Deutsche Forschungsanstalt fUr Lebensmitte1chemie, Miinchen LichtenbergstraBe 4 D-85748 Garching, FRG
Translators: First edition Professor Dr. D. Hadziyev Second edition: Peter Hessel (chapters 0 and I) Christiane Sprinz (chapter 2) Dr. Sabine Jordan (chapter 3) Dr. Margaret Burghagen (chapters 4-23)
ISBN 978-3-540-64692-1
Library of Congress Cataloging-in-Publication Data Belitz, H.-D, (Hans-Dieter) [Lehrbuch der Lebensmitte1chemie. English] Food chemistry / H.-D. Belitz, W. Grosch. - 2nd ed. / translation from the fourth German edition by M.Burghagen ... let al.] Includes bibliographical references and index. ISBN 978-3-540-64692-1 ISBN 978-3-662-07281-3 (eBook) DOl 10.1007/978-3-662-07281-3
1. Food-Analysis. I. Grosch, W. (Werner) II. Title. TX545.B3513 1999 664'.07-dc21 99-10777 This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other ways, and storage in data banks. Duplication of this publication or parts thereof is only permitted under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer-Verlag Berlin Heidelberg GmbH. Violations are liable for prosecution under the German Copyright Law.
© Springer-Verlag Berlin Heidelberg 1987 and 1999 Originally published by Springer-Verlag Berlin Heidelberg New York in 1999
The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: de 'blik, Berlin Typesetting: Fotosatz-Service Kohler GmbH, 97084 Wiirzburg Production: ProduServ GmbH, Verlagsservice, Berlin SPIN: 10680543 (soft) 10685705 (hard) 52/3020 - 5 432 I 0 - Printed on acid-free paper
In Memoriam Joseph Schormiiller (1903-1974) Professor ofFood Chemistry at the Technische Universitiit Berlin
Preface to the Second English Edition The second edition of "Food Chemistry" is a translation of the fourth German edition of this textbook. The text has been corrected only in a few places, e. g., most of the production data are presented for the year 1996. The preparation of this edition was greatly delayed due to the deaths of Professor Dr. H.-D. Belitz in March 1993 and of Professor Dr. D. Hadziyev, who translated the first edition, in July 1995. H.-D. Belitz worked on the preparation of the second edition. Dr. Marg
