Fennema's food chemistry

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This fifth edition of the most internationally respected reference in food chemistry is even more suited to preparing tomorrow's food scientists with the changes and updates made to it. The new edition presents an enhanced reader friendly layout, enlarged trim size, and the introduction of pedagogical features. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to cover the currentstate-of-the-science.

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Title Statements

Full title :Fennema's food chemistry / ed ; by Srinivasan Damodaran, Kirk L. Parkin.

Summary

Edition Statements

Publication Date:2017
Edition:5th ed

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton
Language:eng
Publication Date:2017

The Physical Object

Description:1107 pages : : illustrations

Edition Identifiers

ISBN:9781482208122, 1482208121
oclc:on1041307059
LC Classification:TX541
Dewey Decimal:664/.07

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 planttissues / Christopher B. Watkins.