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Title Food chemistry / edited by Owen R. Fennema
Edition 3rd ed
Published New York : Marcel Dekker, ©1996
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Description 1 online resource (xii, 1069 pages) : illustrations
Series Food science and technology
Food science and technology (Marcel Dekker, Inc.) ; v. 76.
Contents 1. Introduction to Food Chemistry / Owen R. Fennema and Steven R. Tannenbaum -- 2. Water and Ice / Owen R. Fennema -- 3. Dispersed Systems: Basic Considerations / Pieter Walstra -- 4. Carbohydrates / James N. BeMiller and Roy L. Whistler -- 5. Lipids / Wassef W. Nawar -- 6. Amino Acids, Peptides, and Proteins / Srinivasan Damodaran -- 7. Enzymes / John R. Whitaker -- 8. Vitamins / Jesse F. Gregory III -- 9. Minerals / Dennis D. Miller -- 10. Colorants / J.H. von Elbe and Steven J. Schwartz -- 11. Flavors / Robert C. Lindsay -- 12. Food Additives / Robert C. Lindsay -- 13. Toxic Substances / Michael W. Pariza -- 14. Characteristics of Milk / Harold E. Swaisgood -- 15. Characteristics of Edible Muscle Tissues / E. Allen Foegeding, Tyre C. Lanier and Herbert O. Hultin -- 16. Characteristics of Edible Plant Tissues / Norman F. Haard and Grady W. Chism -- 17. Summary: Integrative Concepts / Petros Taoukis and Theodore P. Labuza -- App. A. International System of Units (SI), The Modernized Metric System -- App. B. Conversion Factors (Non-SI Units to SI Units) -- App. C. Greek Alphabet
Summary The third edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments. Contents: Water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colourants; flavours; food additives; toxic substances; characteristic of milk; characteristics of milk;characteristics of edible muscle tissue; characteristics of edible plant tissue; summary - integrative concepts. Appendices: international system of units (SI) - the modernized metric system; conversion factors (non-SI units to SI units); Greek alphabet
Analysis voedingsmiddelen
foods
chemische samenstelling
chemical composition
dierlijke producten
animal products
ingredients
voedingswaarde
nutritive value
voedsel
food
voedselsamenstelling
food composition
kwaliteit
quality
eigenschappen
properties
Food Chemistry
Levensmiddelenchemie
Bibliography Includes bibliographical references and index
Notes Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
Print version record
digitized 2021. HathiTrust Digital Library committed to preserve pda MiAaHDL
Subject Food -- Analysis.
Food -- Composition.
Food-Composition
Food Analysis
TECHNOLOGY & ENGINEERING -- Food Science.
Food -- Analysis
Food -- Composition
Analysis
Levensmiddelen.
Voedingsstoffen.
Voeding.
Alimentos (controle de qualidade)
Nutricao.
Enzymes.
Aliments -- Analyse.
Aliments -- Composition.
Form Electronic book
Author Fennema, Owen R.
LC no. 96019500
ISBN 0585138737
9780585138732