This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.
Table of 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
Appendices
A. International System of Units (SI), The Modernized Metric System
B. Conversion Factors (Non-SI Units to SI Units)
C. Greek Alphabet
Index
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