Description
Book SynopsisThis 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 Ma
Trade Review
Source: Grasas y Aceites Vol 68, No 4 (2017)
Name: F. J. Hidalgo
In summary, an updated version of this classic textbook in Food Chemistry that has been employed by numerous students and researchers. This new edition maintains the same spirit that previous editions and will continue being as useful as before for both Food Chemistry courses and those wanting to have a deep introduction to some unknown aspects in Food Chemistry.
Table of ContentsIntroduction. Major Food Components. Water and Ice. Carbohydrates. Lipids. Amino Acids, Peptides, and Proteins. Enzymes. Dispersed Systems: Basic considerations. Minor Food Components. Vitamins. Minerals. Colorants. Flavors. Food Additives. Bioactive Substances. Nutraceuticals and Toxicants. Food Systems. Characteristics of Milk. Post-Mortem Physiology of Edible Muscle Tissues. Post-harvest Physiology of Edible Plant Tissues.
