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book jacket
BOOK
Title Fennema's food chemistry / edited by Srinivasan Damodaran and Kirk L. Parkin
Imprint Boca Raton : CRC Press, 2017

LIBRARY / MAP CALL NUMBER STATUS MESSAGE
 Stadsbibl:Slottet vån 3 Företagande, hantverk, kemi- & byggnadsteknik  664 engelska    CHECK SHELF  ---
Edition Fifth edition
Descript volume (xvi, 1107 sidor) illustrationer 28 cm
Note Includes bibliographical references and index
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
Subject Livsmedelskemi
Livsmedelsteknik
Food -- Analysis
Food -- Composition
proximate composition
food science
Classmark 664.07
Pmbb
Alt Auth Damodaran, Srinivasan
Parkin, Kirk Lindsay, 1955-
Fennema, Owen R., 1929-
Add Title Food chemistry
ISBN/ISSN 9781482243611 hbk
148224361X hbk
9781482208122 pbk
1482208121 pbk
9781482243666 (ePub ebook)
9781482208139 (PDF ebook)
9781315321547 (Mobipocket ebook)
9781315372914 (ebook)
9781482208146 (VitalBook ebook)
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