Fennema's food chemistry
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientif...
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| Other Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2017.
|
| Edition | Fifth edition. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781482243666 1482243660 9781482208139 148220813X 9781482208146 1482208148 9781315372914 1315372916 9781523117857 1523117850 9781482243611 148224361X 9781482208122 1482208121 |
| Physical Description | 1 online resource (xvi, 1107 pages) : illustrations |
Cover
Table of Contents:
- Introduction to food chemistry / Owen R. Fenema, Srinivasan Damadaran, and Kirk L. Parkin
- Section I : Major food components. Water and ice relations in foods / Srinivasan Damodaran
- Carbohydrates / Kerry C. Huber and James N. BeMiller
- Lipids / David Julian McClements and Eric Andrew Decker
- Amino acids, peptides, and proteins / Srinivasan Damodaran
- Enzymes / Kirk L. Parkin
- Dispersed systems : basic considerations / Ton van Vliet and Pieter Walstra
- Section II : Minor food components. Vitamins / Jesse F. Gregory III
- Minerals / Dennis D. Miller
- Colorants / Steven J. Schwartz [and 4 others]
- Flavors / Robert C. Lindsay
- Food additives / Robert C. Lindsay
- Bioactive food components : nutraceuticals and toxicants / Hang Xiao and Chi-Tang Ho
- Section III : Food systems. Characteristics of milk / David S. Horne
- Physiology and chemistry of edible muscle tissues / Gale M. Strasburg and Youling L. Xiong
- Postharvest physiology of edible plant tissues / Christopher B. Watkins.