Food Chemistry, Third Edition

Offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. This work discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; and, flavors.

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"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."