Fennema's food chemistry, (Food science & technology series, Vol. 169) (4^th Ed.)

Fennema's Food Chemistry, Fourth Edition, the latent edition of an international bestseller, offers comprehensive and cutting-edge insights into topics such as chemical-physical interactions 6etvveen major food constrtuents, the impact of biotechnology on food supply and quality, enzymes, lords edible muscle tissue, and edible plant tissues. It also indudes an expanded chapter on toxic substances that covers bioacUve substances, nutraceuticals, and toxicants from both a regulatory and a health standpoint. All chapters have been completely updated to refled the latent information. This market leader is ideal for food chemists and advanced undergraduate/graduate students food chemistry.

Chapter 1: Introduction to Food Chemistry. Major Food Components. Chapter 2: Water and Ice. Chapter 3: Carbohydrates. Chapter 4: Lipids. Chapter 5: Amino Acids, Peptides, and Proteins. Chapter 6: Enzymes. Minor Food Components. Chapter 7: Vitamins. Chapter 8: Minerals. Chapter 9: Colorants. Chapter 10: Flavors. Chapter 11: Food Additives. Chapter 12: Bioactive Substances: Nutraceuticals and Toxicants. Food Systems. Chapter 13: Dispersed Systems: Basic considerations. Chapter 14: Chemical - Physical Interactions Between Major Food Constituents. Chapter 15: Characteristics of Milk. Chapter 16: Post-Mortem Physiology of Edible Muscle Tissues. Chapter 17: Post-harvest Physiology of Edible Plant Tissues. Chapter 18: Impact of Biotechnology on Food Supply and Quality. Appendices.