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Fennema's Food Chemistry.

By: Damodaran, Srinivasan.
Contributor(s): Parkin, Kirk L.
Publisher: Boca Raton, FL. : CRC, 2017Edition: 5th.Description: xvi, 1107p ; illus. ; pbk.ISBN: 9781482208122.Subject(s): Food Science | Home Economics | Food-Composition | Food-AnalysisDDC classification: 664.07
Contents:
Introduction to food chemistry / Owen R. Fenema, Srinivasan Damadaran, and Kirk L. ParkinS︣ection I : Major food components. Water and ice relations in foods / Srinivasan DamodaranC︣arbohydrates / Kerry C. Huber and James N. BeMillerL︣ipids / David Julian McClements and Eric Andrew DeckerA︣mino acids, peptides, and proteins / Srinivasan DamodaranE︣nzymes / Kirk L. ParkinD︣ispersed systems : basic considerations / Ton van Vliet and Pieter WalstraS︣ection II : Minor food components. Vitamins / Jesse F. Gregory IIIM︣inerals / Dennis D. MillerC︣olorants / Steven J. Schwartz [and 4 others]F︣lavors / Robert C. LindsayF︣ood additives / Robert C. LindsayB︣ioactive food components : nutraceuticals and toxicants / Hang Xiao and Chi-Tang HoS︣ection III : Food systems. Characteristics of milk / David S. HorneP︣hysiology and chemistry of edible muscle tissues / Gale M. Strasburg and Youling L. XiongP︣ostharvest physiology of edible plant tissues / Christopher B. Watkins.
Summary: 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.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 664.07 DAM (Browse shelf(Opens below)) Available T39809
Total holds: 0

Includes bibliographical references and index.

Introduction to food chemistry / Owen R. Fenema, Srinivasan Damadaran, and Kirk L. ParkinS︣ection I : Major food components. Water and ice relations in foods / Srinivasan DamodaranC︣arbohydrates / Kerry C. Huber and James N. BeMillerL︣ipids / David Julian McClements and Eric Andrew DeckerA︣mino acids, peptides, and proteins / Srinivasan DamodaranE︣nzymes / Kirk L. ParkinD︣ispersed systems : basic considerations / Ton van Vliet and Pieter WalstraS︣ection II : Minor food components. Vitamins / Jesse F. Gregory IIIM︣inerals / Dennis D. MillerC︣olorants / Steven J. Schwartz [and 4 others]F︣lavors / Robert C. LindsayF︣ood additives / Robert C. LindsayB︣ioactive food components : nutraceuticals and toxicants / Hang Xiao and Chi-Tang HoS︣ection III : Food systems. Characteristics of milk / David S. HorneP︣hysiology and chemistry of edible muscle tissues / Gale M. Strasburg and Youling L. XiongP︣ostharvest physiology of edible plant tissues / Christopher B. Watkins.

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.

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