£80.55

Wiley-Blackwell The Chemistry of Food

Name: The Chemistry of Food
Brand: Wiley-Blackwell
Price: 80.55 GBP
Availability: InStock

Chemistry

It has never been this cheap. We have no record of a lower price.

£81 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 44 days • 44 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 44 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £81 (29 days, 65.9%)

Price range: £81 - £82

Price levels: 2 different prices over 44 days

Description

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

Product Specifications

Brand: Wiley-Blackwell
Format: paperback
ASIN: 1119537649
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 13 August 2020
Listed Since: 03 September 2019

Barcode

No barcode data available

Wiley-Blackwell The Chemistry of Food

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Chemistry: A Laboratory Manual

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Chemical and Functional Properties of Food Components

Food Chemistry

Food Chemistry

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Introduction to Food Chemistry

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Food Science and Technology, 2nd Edition

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

Introduction to Food Chemistry

Mechanism and Theory in Food Chemistry, Second Edition

Reaktionskinetik in Lebensmitteln

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Handbook of Food Analysis Instruments

Introduction to Food Chemistry

Encyclopedia of Food Safety

Handbook of Food Analysis - Two Volume Set

Cooking as a Chemical Reaction: Culinary Science with Experiments

Food Analysis, Principles and Techniques

Introduction to Food Chemistry

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects