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Inleiding Tot de Levensmiddelenchemie

Inleiding Tot de Levensmiddelenchemie

          
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About the Book

Wat is limonine en hoe ziet de structuur van limonine eruit? Wat zijn melaninen? Welke ziekte kan worden genezen door toediening van nicotinezuur? In welke hoeveelheid is mangaan giftig voor de mens? Op al deze vragen geeft Inleiding tot de levensmiddelenchemie antwoord.
Het boek is bedoeld voor eenieder die geïnteresseerd is in de samenstelling en het 'gedrag' van levensmiddelen en die enige chemische kennis bezit op dit terrein. Inleiding tot de levensmiddelenchemie kan tevens als handboek worden gebruikt, bijvoorbeeld als informatiebron voor bestanddelen van levensmiddelen en de functies die ze vervullen.Kortom, dit boek is een aanwinst voor iedereen die al dan niet beroepsmatig te maken heeft met voeding en/of voedingsmiddelen: voedingsdeskundigen, diëtisten, stafmedewerkers in de voedingsmiddelenindustrie en in laboratoria, overheidspersoneel, studenten levensmiddelenchemie, leraren chemie of biologie in het vwo en hbo, enzovoort.
Dr. A. Ruiter studeerde scheikunde en was vanaf 1960 werkzaam bij de toenmalige voedingsorganiatie TNO. Hij promoveerde in 1969. Ruiter was als hoogleraar levensmiddelenchemie verbonden aan de Universiteit van Utrecht van 1980 tot 1996. Voor Nederland was hij ruim tien jaar afgevaardigde voor de Division of Food Chemistry van de Federation of European Chemical Societies. Tegenwoordig is Ruiter adviseur op het gebied van de levensmiddelenchemie en schrijft hij hierover. Er zijn inmiddels al vele publicaties van zijn hand verschenen.


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Product Details
  • ISBN-13: 9789036812351
  • Publisher: Bohn Stafleu Van Loghum
  • Publisher Imprint: Bohn Stafleu Van Loghum
  • Edition: 0002-2016
  • Language: Dutch; Flemish
  • Returnable: Y
  • Spine Width: 0 mm
  • Width: 190 mm
  • ISBN-10: 9036812356
  • Publisher Date: 12 Apr 2017
  • Binding: Paperback
  • Height: 265 mm
  • No of Pages: 279
  • Series Title: Dutch
  • Weight: 700 gr

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