Fennema's Food Chemistry

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Srinivasan Damodaran (University of Wisconsin, Madison, USA) Kirk L. Parkin (University of Wisconsin-Madison, USA)

Fennema's Food Chemistry

Srinivasan Damodaran (University of Wisconsin, Madison, USA), Kirk L. Parkin (University of Wisconsin-Madison, USA)

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English

CRC Press Inc
06 March 2017

Food & beverage technology

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.

The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.

Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Edited by: Srinivasan Damodaran (University of Wisconsin Madison USA), Kirk L. Parkin (University of Wisconsin-Madison, USA)
Imprint: CRC Press Inc
Country of Publication: United States
Edition: 5th edition
Dimensions: Height: 254mm, Width: 178mm,
Weight: 2.160kg
ISBN: 9781482208122
ISBN 10: 1482208121
Pages: 1107
Publication Date: 06 March 2017
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Paperback
Publisher's Status: Active

Srinivasan Damodaran, Kirk L. Parkin

Reviews for Fennema's Food Chemistry

Source: Grasas y Aceites Vol 68, No 4 (2017) Name: F. J. Hidalgo In summary, an updated version of this classic textbook in Food Chemistry that has been employed by numerous students and researchers. This new edition maintains the same spirit that previous editions and will continue being as useful as before for both Food Chemistry courses and those wanting to have a deep introduction to some unknown aspects in Food Chemistry.