Fennema's Food Chemistry
Edition: 4th 2007 (Revised)
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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $92.95
Copyright year: 2007
Publisher: CRC Press LLC
Publication date: 9/11/2007
Size: 7.25" wide x 9.75" long x 2.00" tall
|Introduction to Food Chemistry|
|Water and Ice|
|Amino Acids, Peptides, and Proteins|
|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)|
|Calculating Relative Polarities of Compounds Using the Fragmental Constant Approach to Predict log P Values|