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Grundzüge Der Lebensmittelchemie
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ISBN10: 3798504636
ISBN13: 9783798504639
Publisher: Steinkopff
Published: Jan 1 1976
Pages: 624
Weight: 2.27
Height: 1.32 Width: 6.69 Depth: 9.61
Language: German
ISBN13: 9783798504639
Publisher: Steinkopff
Published: Jan 1 1976
Pages: 624
Weight: 2.27
Height: 1.32 Width: 6.69 Depth: 9.61
Language: German
Mit der E-ntwieklung der Industrialisierung begann in ortlicher und zeitlicher Koinzi- denz die epochale Wandlung der menschliehen Erniihrung. Die seit Jahrtausenden empiriseh entwickelten, viel iiltigen Formen der mensehlichen Nahrung wurden erst in der Mitte des 19. Jahrhunderts einer systematisehen wissenschaftlichen Betrachtung 1 und Untersuchung unterzogen. Das Gebiet der Lebensmittelchemie stellt somit einen jungen Zweig der Naturwissenschaften dar. Trotz der umfangreichen und tiefgehenden Kenntnisse, die man in den letzten J ahrzehnten, dem Gang der modernen N aturwissen- sehaften entsprechend, erworben hat, befindet sich dieses komplexe Gebiet noch immer in einer lebendigen Entwicklung, so daB sich Probleme und Aufgaben in Forschung und Praxis standig ausweiten und mehren. Besondere Befruchtung erhielt die Lebensmittelchemie durch die Denkweise und Er- fahrungen der Biochemie. Die biochemisehen Probleme betreffen weithin den EinfluB der Enzyme naeh Art und AusmaB bei erwiinschten und unerwUnschten Vorgangen der Gewinnung, Verarbeitung und Lagerung der pflanzlichen und tierischen Lebensmittel. Unter diesen Aspekten ist die Lehensmittelchemie ein groBes und bedeutendes Teil- gebiet der angewandten Biochemie.
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