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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 once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapt
Table of Contents
Introduction to Food Chemistry. Major Food Components. Water and Ice. Carbohydrates. Lipids. Amino Acids, Peptides, and Proteins. Enzymes. Minor Food Components. Vitamins. Minerals. Colorants. Flavors. Bioactive Substances: Nutraceuticals and Toxicants. Food Systems. Dispersed Systems: Basic Considerations. Physical and Chemical Interactions of Components in Food Systems. Characteristics of Milk. Postmortem Physiology of Edible Muscle Tissues. Postharvest Physiology of Edible Plant Tissues. Impact of Biotechnology on Food Supply and Quality. Appendices. Appendix A: International System of Units (SI), The Modernized Metric System. Appendix B: Conversion Factors (Non-SI Units to SI Units). Appendix C: Greek Alphabet. Appendix D: Calculating Relative Polarities of Compounds Using Fragmental Constant Approach to Predict Log P Values.Index
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CHOICE – Outstanding Academic Title – Award Winner
CHOICE – 2018 Outstanding Academic Title – Award Winner
Shingo Research and Professional Publication Award Winner
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