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Die Bestandteile Der Lebensmittel

Die Bestandteile Der Lebensmittel

          
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About the Book

Seit dem Erscheinen des Werkes, Handbuch der Lebensmittelchemie in den Jahren 1933-1942 haben sich alle Zweige der Lebensmittelchemie, Lebensmittel technologie und Lebensmittelwirtschaft derart stiirmisch entwickelt, daf3 die grundlegende Neufassung dieses Werkes zur vordringlichen Aufgabe wurde. Viel faltige Beriihrungspunkte der Lebensmittelwissenschaft mit anderen Fachgebieten und ihre Befruchtung durch Erkenntnisse der Naturforschung im weitesten Sinne, neue Aufgabenstellungen, wie sie z. B. auf dem Gebiet der Konservierung, Schad lingsbekampfung, der Verpackung oder der Entwicklung neuartiger Lebensmittel erwuchsen und nicht zuletzt die Ausweitung analytischer Arbeitsmoglichkeiten auf allen Gebieten der Lebensmitteluntersuchung brachten es mit sich, daB fiir die hier abzuhandelnden Gebiete neben hervorragenden Vertretern der Lebensmittel chemie auch Sachverstandige vieler Spezialgebiete heranzuziehen waren, die im engeren Sinne nicht der genannten Disziplin entstammen. Nur dadurch war die Gewahr gegeben, ein vVerk vorzulegen, das den neuesten Stand der vVissenschaft wiedergibt, den berechtigten Forderungen der Fachkollegen nach umfassender Orientierung geniigt und der Tradition des alten, Handbuches gerecht wird. Das neue Handbuch berichtet im vorliegenden ersten Band einfiihrend iiber Geschichte, Aufgaben und Probleme der Lebensmittelwissenschaft und handelt dann die allgemeinen Lebensmittelbestandteile, einschlieBlich Enzyme und Vit amine, sowie die Lebensmittel-Zusatzstoffe ab. Der erste Teil des zweiten Bandes enhalt allgemeine Untersuchungsmethoden und raumt modernen Verfahren physikalischer und physikochemischer Art als wesentlichen Hilfsmitteln lebens mittelchemischer Analytik breiten Raum ein. Im zweiten Teil dieses Bandes werden die chemischen und biologischen Verfahren soweit gebracht, als sie fiir die Lebensmittelbestandteile und die fremden Stoffe von allgemeiner Bedeutung sind.


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Product Details
  • ISBN-13: 9783642460128
  • Publisher: Springer
  • Publisher Imprint: Springer
  • Height: 244 mm
  • No of Pages: 1287
  • Series Title: Handbuch Der Lebensmittelchemie
  • Weight: 700 gr
  • ISBN-10: 3642460127
  • Publisher Date: 23 Aug 2014
  • Binding: Paperback
  • Language: German
  • Returnable: Y
  • Spine Width: 0 mm
  • Width: 170 mm

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