Fennema's food chemistry
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
2008
|
| Edition: | 4th ed |
| Series: | Food science and technology
169 |
| Subjects: | |
| Online Access: | Table of contents only Publisher description |
Table of Contents:
- Introduction to food chemistry
- Water and ice
- Carbohydrates
- Lipids
- Amino acids, peptides, and proteins
- Enzymes
- Vitamins
- Minerals
- Colorants
- Flavors
- Food additives
- Bioactive substances: nutraceuticals and toxicants
- Dispersed systems: basic considerations
- Physical and chemical interactions of components in food systems
- Characteristics of milk
- Physiology and chemistry of edible muscle tissues
- Postharvest physiology of edible plant tissues
- Impact of biotechnology on food supply and quality