E-Book, Englisch, 1123 Seiten
Damodaran / Parkin Fennema’s Food Chemistry, Fifth Edition
5. Auflage 2017
ISBN: 978-1-4822-4366-6
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 1123 Seiten
ISBN: 978-1-4822-4366-6
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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 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; and Dispersed 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.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
MAJOR FOOD COMPONENTS
Water and Ice
Srinivasan Damodaran
Carbohydrates
Kerry C. Huber James N. Bemiller
Lipids
D. Julian McClements and Eric A. Decker
Amino Acids, Peptides, and Proteins
Enzymes
Kirk L. Parkin
Dispersed Systems: Basic considerations
Tony van Vliet and Pieter Walstra
MINOR FOOD COMPONENTS
Vitamins
Jesse F. Gregory
Minerals
Dennis D. Miller
Colorants
Steven j. Schwartz, jessica l. Cooperstone, morgan j. Cichon, joachim. H. Von elbe, m. Monica giusti
Flavors
Robert Lindsey
Food Additives
Robert Lindsey
Bioactive Substances: Nutraceuticals and Toxicants
Hang Xiao Chi-Tang Ho
FOOD SYSTEMS
Characteristics of Milk
David Horne
Post-Mortem Physiology of Edible Muscle Tissues
Gale Strasburg Youling L. Xiong
Post-harvest Physiology of Edible Plant Tissues
Christopher B. Watkins
