Fennema's Food Chemistry

Name: Fennema's Food Chemistry
Price: 15.72 USD
Availability: InStock
ISBN: 9780849392726

ISBN-10: 0849392721

ISBN-13: 9780849392726

Edition: 4th 2007 (Revised)

Authors: Srinivasan Damodaran, Kirk Parkin, Owen R. Fennema

List price: $92.95

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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 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.

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: 6.97" wide x 10.00" long x 2.36" tall
Weight: 4.290
Language: English




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