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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.
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.
Introduction. 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.
| Erscheinungsjahr: | 2017 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Seiten: | 1107 |
| Inhalt: | Einband - flex.(Paperback) |
| ISBN-13: | 9781482208122 |
| ISBN-10: | 1482208121 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Redaktion: |
Parkin, Kirk L.
Damodaran, Srinivasan |
| Hersteller: | Taylor & Francis Inc |
| Maße: | 254 x 174 x 60 mm |
| Von/Mit: | Kirk L. Parkin (u. a.) |
| Erscheinungsdatum: | 06.03.2017 |
| Gewicht: | 2,041 kg |
Introduction. 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.
| Erscheinungsjahr: | 2017 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Seiten: | 1107 |
| Inhalt: | Einband - flex.(Paperback) |
| ISBN-13: | 9781482208122 |
| ISBN-10: | 1482208121 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Redaktion: |
Parkin, Kirk L.
Damodaran, Srinivasan |
| Hersteller: | Taylor & Francis Inc |
| Maße: | 254 x 174 x 60 mm |
| Von/Mit: | Kirk L. Parkin (u. a.) |
| Erscheinungsdatum: | 06.03.2017 |
| Gewicht: | 2,041 kg |
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