Fennema’s food chemistry 5th Edition by Srinivasan Damodaran, Kirk Lindsay Parkin 1482243666 9781482243666

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ISBN-10 ‏ : ‎1482243666 

ISBN-13 ‏ : ‎ 9781482243666

Author: Srinivasan Damodaran, Kirk Lindsay Parkin 

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.

Fennema’s food chemistry 5th Table of contents:

Chapter 1 Introduction to Food Chemistry
Section I: Major Food Components
Chapter 2 Water and Ice Relations in Foods
Chapter 3 Carbohydrates
Chapter 4 Lipids
Chapter 5 Amino Acids, Peptides, and Proteins
Chapter 6 Enzymes
Chapter 7 Dispersed Systems Basic Considerations
Section II: Minor Food Components
Chapter 8 Vitamins
Chapter 9 Minerals
Chapter 10 Colorants
Chapter 11 Flavors
Chapter 12 Food Additives
Chapter 13 Bioactive Food Components Nutraceuticals and Toxicants
Section III: Food Systems
Chapter 14 Characteristics of Milk
Chapter 15 Physiology and Chemistry of Edible Muscle Tissues
Chapter 16 Postharvest Physiology of Edible Plant Tissues

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Tags: Fennema, food, chemistry, Srinivasan Damodaran, Kirk Lindsay Parkin