{"product_id":"fennemas-food-chemistry-9781482208122","title":"Fennemas Food Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThis latest edition of the most internationally respected reference in food chemistry for more than 30 years, \u003cb\u003e\u003ci\u003eFennema's Food Chemistry, 5\u003csup\u003eth\u003c\/sup\u003e Edition\u003c\/i\u003e\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003eThe fifth edition presents a completely rewritten chapter on \u003ci\u003eWater and Ice,\u003c\/i\u003e 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 \u003ci\u003eCarbohydrates\u003c\/i\u003e (Chapter 3), which has been expanded to include a section on Ma\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSource: Grasas y Aceites Vol 68, No 4 (2017)\u003c\/p\u003e\u003cp\u003eName: F. J. Hidalgo\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eIntroduction. \u003cb\u003eMajor Food Components. \u003c\/b\u003eWater and Ice. Carbohydrates. Lipids. Amino Acids, Peptides, and Proteins. Enzymes. Dispersed Systems: Basic considerations. \u003cb\u003eMinor Food Components. \u003c\/b\u003eVitamins. Minerals. Colorants. Flavors. Food Additives. Bioactive Substances. Nutraceuticals and Toxicants. \u003cb\u003eFood Systems. \u003c\/b\u003eCharacteristics of Milk. Post-Mortem Physiology of Edible Muscle Tissues. Post-harvest Physiology of Edible Plant Tissues.\u003c\/p\u003e","brand":"Taylor \u0026 Francis Inc","offers":[{"title":"Default Title","offer_id":51019931976023,"sku":"9781482208122","price":65.54,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781482208122.jpg?v=1750781781","url":"https:\/\/bookcurl.com\/products\/fennemas-food-chemistry-9781482208122","provider":"Book Curl","version":"1.0","type":"link"}