Description |
1 online resource (xii, 1069 pages) : illustrations |
Series |
Food science and technology |
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Food science and technology (Marcel Dekker, Inc.) ; v. 76.
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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 |
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foods |
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chemische samenstelling |
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chemical composition |
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dierlijke producten |
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animal products |
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ingredients |
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voedingswaarde |
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nutritive value |
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voedsel |
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food |
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voedselsamenstelling |
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food composition |
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kwaliteit |
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quality |
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eigenschappen |
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properties |
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Food Chemistry |
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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 |
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Print version record |
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digitized 2021. HathiTrust Digital Library committed to preserve pda MiAaHDL |
Subject |
Food -- Analysis.
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Food -- Composition.
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Food-Composition
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Food Analysis
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food -- Analysis
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Food -- Composition
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Analysis
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Levensmiddelen.
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Voedingsstoffen.
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Voeding.
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Alimentos (controle de qualidade)
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Nutricao.
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Enzymes.
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Aliments -- Analyse.
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Aliments -- Composition.
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Form |
Electronic book
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Author |
Fennema, Owen R.
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LC no. |
96019500 |
ISBN |
0585138737 |
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9780585138732 |
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