Cereals and Cereal Products
Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreove
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Springer-Verlag Berlin Heidelberg GmbH
H.-D. Belitz· W. Grosch· P. Schieberle
Food Chemistry Translation from the Fifth German Edition by M. M. Burghagen
Third revised Edition with 472 Figures over 900 Formula and 620 Tables
,
Springer
Professor Dr.-Ing. H.-D. Belitz t Professor Dr.-Ing. W Grosch Institut fUr Lebensmitte1chemie der Technischen Universităt MUnchen and former Deputy Director of the Deutsche Forschungsanstalt fiir Lebensmitte1chemie, MUnchen LichtenbergstraBe 4 D-85748 Garching, FRG
Professor Dr. rer. nat. P. Schieberle Institut fiir Lebensmitte1chemie der Technischen Universităt Munchen and Director of the Deutsche Forschungsanstalt fUr Lebensmittelchemie, MUnchen LichtenbergstraBe 4 D-85748 Garching, FRG
Translators: First edition: Professor Dr. D. Hadziyev
Dr. Sabine Jordan (:chapter 3) Dr. Margaret Burghagen (chapters 4-23)
Second edition: Peter Hessel (chapters O and 1) Christiane Sprinz (chapter 2)
Third edition: Dr. Margaret Burghagen
ISBN 978-3-540-40818-5
Library of Congress Cataloging-in-Publication Data Belitz, H.-D, (Hans-Dieter) [Lehrbuch der Lebensmittelchemie. English] Food chemistry 1 H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M.Burghagen ... [et al.]. - 3rd rev. ed. p.cm. Inc1udes bibliographical references and index. ISBN 978-3-540-40818-5 ISBN 978-3-662-07279-0 (eBook) DOI 10.1007/978-3-662-07279-0 1. Food-Analysis. 1. Grosch, W. (Wemer) II. Schieberle, Peter. III. Title.
TX545.B3513 2004
664'.07-dc22
2004041327
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© Springer-Verlag Berlin Heidelberg 1987, 1999 and 2004 Originally published by Springer-Verlag Berlin Heidelberg New York in 2004 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: KiinkelLopka GmbH, Heidelberg Typesetting: Fotosatz-Service Kohler GmbH, 97084 Wiirzburg 52/3020xv - 5 4 3 2 1 0- Printed on acid-free paper
Preface to the Third English Edition The third English edition of "Food Chemistry" is a translation of the fifth German edition of this textbook. The text has been revised, but most of the production data are for the year 1999. We are very grateful to Dr. Margaret Burghagen who translated the manuscript. It was a pleasure to work with her. We would also like to t
