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Food Chemistry, Third Edition

Owen R. Fennema (Autor)

Buch | Hardcover

1067 Seiten

1996 | 3rd New edition
Marcel Dekker Inc (Verlag)
978-0-8247-9346-3 (ISBN)

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Zu diesem Artikel existiert eine Nachauflage

Fennema's Food Chemistry, Fourth Edition

Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema

2007

Buch | Hardcover

188, ³⁰ €

zur Neuauflage

Offers coverage of the chemical properties of major and minor food constituents, dairy products and food tissues of plant and animal origin, from simple to more complex systems. This edition includes proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants and pigments.

"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. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

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.

Erscheint lt. Verlag	12.6.1996
Verlagsort	New York
Sprache	englisch
Maße	178 x 254 mm
Gewicht	1814 g
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
	Naturwissenschaften ► Chemie ► Organische Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-9346-3 / 0824793463
ISBN-13	978-0-8247-9346-3 / 9780824793463
Zustand	Neuware