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Fennema's Food Chemistry

ISBN-10: 0849392721
ISBN-13: 9780849392726
Edition: 4th 2007 (Revised)
List price: $92.95 Buy it from $82.99
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Description: The fourth edition of this popular textbook that was formerly titled Food Chemistry, now called Fennema's Food Chemistry, features new chapters on chemical-physical interactions between major food constituents as well as the impact of biotechnology  More...

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Book details

List price: $92.95
Edition: 4th
Copyright year: 2007
Publisher: CRC Press LLC
Publication date: 9/11/2007
Binding: Paperback
Pages: 1160
Size: 7.25" wide x 9.75" long x 2.00" tall
Weight: 4.554
Language: English

The fourth edition of this popular textbook that was formerly titled Food Chemistry, now called Fennema's Food Chemistry, features new chapters on chemical-physical interactions between major food constituents as well as the impact of biotechnology on food supply and quality. It emphasizes thermodynamics and kinetics of biochemical reactions. With new contributions from recognized leaders in their fields, it also includes extensively expanded and revised coverage of such topics as enzymes, flavors, and food additives. This text remains an ideal resource for junior and senior year undergraduate students taking a course in chemistry, physical chemistry, chemical engineering, and biochemistry.

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
International System of Units (SI): The Modernized Metric System
Conversion Factors (Non-Si Units to SI Units)
Greek Alphabet
Calculating Relative Polarities of Compounds Using the Fragmental Constant Approach to Predict log P Values

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