Food Chemistry (third edition) is edited by Owen R. Fennema (University of Wisconsin-Madison, Madison, Wisconsin) and published by Marcel Dekker, Inc. in 1996.
For many years, an acute need has existed for a food chemistry textbook that is suitable for food science students with backgrounds in organic chemistry and biochemistry. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing, and in other activities related to the food industry.
Organization of the book is quite simple. Covered in sequence are major constituents of food, minor constituents of food, food dispersions, edible animal tissues, edible fluids of animal origin, edible plant tissues and interactions among food constituents—the intent being to progress from simple to more complex systems. Complete coverage of all aspects of food chemistry, of course, has not been attempted.
The third edition differs in several important respects from the second. The chapters prepared by first-time contributors are totally new. These cover such topics as proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants, and pigments. Chapters by contributors to the second edition have been thoroughly revised. For example, in the chapter “Water and Ice,” a major addition deals with molecular mobility and glass transition phenomena. The result is a book that is more than 60% new, has greatly improved graphics, and is better focused on material that is unique to food chemistry.
Table of Contents
- Introduction to Food Chemistry (Owen R. Fennema and Steven R. Tannenbaum)
- Water and Ice (Owen R. Fennema)
- Dispersed Systems: Basic Considerations (Pieter Walstra)
- Carbohydrates (James N. BeMiller and Roy L. Whistler)
- Lipids (Wassef W. Nawar)
- Amino Acids, Peptides, and Proteins (Srinivasan Damodaran)
- Enzymes (John R. Whitaker)
- Vitamins (Jesse F. Gregory III)
- Minerals (Dennis D. Miller)
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