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Fennema's food chemistry /
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 scientif...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2017.
|
| Edición: | Fifth edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 plant tissues / Christopher B. Watkins.