Editor-in-Chief:
Dr.BarbaraElvers, Hamburg, Germany
CoverDesign
Grafik-DesignSchulz, Fußgönheim, Germany
Typesetting
ThomsonDigital, Noida, India
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Book Details
Price
|
5.00 |
|---|---|
Pages
| 1539 p |
File Size
|
80,525 KB |
File Type
|
PDF format |
ISBN
| 978-3-527-69550-8 (ePDF) 978-3-527-69552-2 (ePub) |
Copyright©
| 2017Wiley-VCHVerlagGmbH&Co.KGaA, Boschstr.12,69469Weinheim,Germany |
ULLMANN’S Encyclopediaistheworld’slargestreferenceinappliedchemistry,industrialchemistry,andchemicalengineering.Initscurrentedition,theEncyclopediacontainsmorethan30,000pages,15,000tables,25,000figures,andinnumerableliteraturesourcesandcross-references,offeringawealthofcomprehensiveandwell-structuredinformationonallfacetsofindustrialchemistry.
1,100majorarticlescoverthefollowingmainareas:
•Agrochemicals
•AnalyticalTechniques
•BiochemistryandBiotechnology
•ChemicalReactions•
DyesandPigments
•Energy
•EnvironmentalProtectionandIndustrialSafety
•Fat,Oil,FoodandFeed,Cosmetics
•InorganicChemicals
•Materials
•MetalsandAlloys
•OrganicChemicals
•Pharmaceuticals
•PolymersandPlastics
•ProcessesandProcessEngineering
•RenewableResources
•SpecialTopics
Firstpublishedin1914byProfessorFritzUllmanninBerlin,theEnzyklopädiederTechnischenChemie(astheGermantitleread)quicklybecamethestandardreferenceworkinindustrialchemistry.GenerationsofchemistshavesincereliedonULLMANN’Sastheirprimereferencesource.ThreefurtherGermaneditionsfollowedin1928–1932,1951–1970,andin1972–1984.From1985to1996,the5theditionofULLMANN’SEncyclopediaofIndustrialChemistrywasthefirsteditiontobepublishedinEnglishratherthanGermanlanguage.Sofar,twomorecompleteEnglisheditionshavebeenpublishedinprint;the6theditionof40volumesin2002,andthe7theditionin2011,againcomprising40volumes.Inaddition,anumberofsmallertopic-orientededitionshavebeenpublished.
Since1997,ULLMANN’SEncyclopediaofIndustrialChemistryhasalsobeenavailableinelectronicformat,firstinaCD-ROMeditionand,since2000,inanenhancedonlineedition.Bothelectroniceditionsfeaturepowerfulsearchandnavigationfunctionsaswellasregularcontentupdates.
Table of Contents
ContentsVolume1
SymbolsandUnits ...................................IX
ConversionFactors ..................................XI
Abbreviations .........................................XIII
CountryCodes ..................................XVIII
PeriodicTableofElements ...................XIX
PartI :Introduction ...................................1
Foods,1.Survey ..........................................3
Foods,2.FoodTechnology .......................27
Foods,3.FoodAdditives ...........................67
Foods,4.FoodPackaging .......................119
Feeds ........................................................163
PartII :Beverages ..................................189
Beer .........................................................191
Beverages,Nonalcoholic .........................237
Coffee ......................................................281
Coffee-BasedBeverages ..........................313
MilkandDairyProducts ..........................333
Spirits .......................................................395
Tea ...........................................................411
Wine,1.IntroductionandClassification ..417
Wine,2.ChemicalandPhysicalComposition ......................................427
Wine,3.Grapes,Viticulture,andFermentation ......................................445
Volume2
PartIII :BulkFoodComponent ...........459
BreadandOtherBakedProducts .............461
CerealProducts ........................................519
Cereals .....................................................539
Cheese,ProcessedCheese,andWhey .....581
Chocolate .................................................593
Confectionery ..........................................611
DairyProducts,Imitation .........................637
FatsandFattyOils ...................................651
FattyAcids ...............................................735
GlucoseandGlucose-ContainingSyrups ...................781
IceCreamandFrozenDesserts ................803
Margarines ...............................................819
MeatandMeatProducts ..........................843
Proteins ....................................................861
Sugar .......................................................915
Vinegar ....................................................989
Yeasts ....................................................1013
Volume3
PartIV :FoodAdditives ......................1027
CitricAcid .............................................1029
Cyclodextrins .........................................1039
FlavorsandFragrances,1.GeneralAspects ...................1049
FlavorsandFragrances,2.AliphaticCompounds ..............1057
FlavorsandFragrances,3.AromaticandHeterocyclicCompounds ................1113
FlavorsandFragrances,4.NaturalRawMaterials ................1159
FunctionalFoods ...................................1217
Gelatin..................................1225
Inulin .................................1247
Lecithin ..................................................1259
MonosodiumGlutamate ........................1265
Seasonings .............................................1273
Sweeteners .............................................1277
Vitamins,1.Introduction .......................1303
Vitamins,2.VitaminA(Retinoids) .......1311
Vitamins,3.VitaminD ..........................1333
Vitamins,4.VitaminE(Tocopherols,Tocotrienols) ................1345
Vitamins,5.VitaminK ..........................1359
Vitamins,6.BVitamins ........................1381
Vitamins,7.VitaminC(L-AscorbicAcid)1431
Vitamins,8.PantothenicAcid ...............1447
Vitamins,9.Biotin .................................1457
Vitamins,10.FolicAcid ........................1469
AuthorIndex ........................................1479
SubjectIndex.......................................1485
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