Fennema's Food Chemistry

Fennema's Food Chemistry

Author: Srinivasan Damodaran

Publisher: CRC Press

ISBN: 148224361X

Category: Food

Page: 1107

View: 657

Download BOOK »

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5thEditiononce again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice,written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates(Chapter 3), which has been expanded to include a section on Maillard reaction; andDispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Fennema's Food Chemistry
Language: en
Pages: 1107
Authors: Srinivasan Damodaran
Categories: Food
Type: BOOK - Published: 2017 - Publisher: CRC Press

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5thEditiononce again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their
Food Chemistry
Language: en
Pages: 1070
Authors: Hans-Dieter Belitz, Werner Grosch, Peter Schieberle
Categories: Technology & Engineering
Type: BOOK - Published: 2004 - Publisher: Springer Science & Business Media

This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities.
Food Chemistry
Language: en
Pages: 212
Authors: David E. Newton
Categories: Electronic books
Type: BOOK - Published: 2009-01-01 - Publisher: Infobase Publishing

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. This work offers information on the field of altering foods for human consumption. It describes the differences between synthetic, engineered, irradiated, and organic foods.
Fennema's Food Chemistry, Fourth Edition
Language: en
Pages: 1160
Authors: Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema
Categories: Technology & Engineering
Type: BOOK - Published: 2007-09-18 - Publisher: CRC Press

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All
The Chemistry of Food
Language: en
Pages: 1200
Authors: Jan Velisek, Richard Koplik, Karel Cejpek
Categories: Technology & Engineering
Type: BOOK - Published: 2020-07-29 - Publisher: John Wiley & Sons

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,