| Description |
xii, 1069 pages : illustrations ; 26 cm |
| Series |
Food science and technology |
|
Food science and technology (Marcel Dekker, Inc.) ; v. 76
|
| 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 |
|
App. A. International System of Units (SI), The Modernized Metric System -- App. B. Conversion Factors (Non-SI Units to SI Units) -- App. C. Greek Alphabet |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Analysis.
|
|
Food -- Composition.
|
|
Food -- Composition.
|
|
Food Analysis.
|
| Author |
Fennema, Owen R.
|
| LC no. |
96019500 |
| ISBN |
0824793463 (cloth : alk. paper) |
|
0824796918 (paper : alk. paper) |
|
