Fennema's food chemistry (4th Ed.paperback) (Food science and technology series, vol.169)
Auteurs : DAMODARAN S., PARKIN K., FENNEMA Owen
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly "Summary: Integrative Concepts" ) and Bioactive Substances: Nutraceuticals and Toxicants (formerly "Toxic Substances" ), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.
Retaining the straightforward organization and detailed, accessible style 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, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and post-harvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Date de parution : 10-2007
Ouvrage de 1160 p.
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
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