authors:- Damodaran, Srinivasan
- Parkin, Kirk.
- Fennema, Owen R
subjects:- Food -- Analysis
- Food -- Composition
publishers:- CRC Press/Taylor & Francis,
series:- Food science and technology 169
ISBN:- 0849392721 (alk. paper)
- 9780849392726 (alk. paper)
notes:- Rev. ed. of: Food chemistry / edited by Owen R. Fennema. 1996.
- Includes bibliographical references and index.
- Chapter 1: Introduction to Food Chemistry Srinivasan Damodaran, Kirk Parkin, and Owen FennemaMajor Food ComponentsChapter 2: Water and Ice David S. Reid and Owen R. FennemaChapter 3: Carbohydrates James N. BeMiller and Kerry L. HuberChapter 4: Lipids D. Julian McClements and Eric DeckerChapter 5: Amino Acids, Peptides, and Proteins Srinivasan DamodaranChapter 6: Enzymes Kirk L. ParkinMinor Food ComponentsChapter 7: Vitamins Jesse F. Gregory IIIChapter 8: Minerals Dennis D. MillerChapter 9: Colorants Steven J. Schwartz, Joachim H. von Elbe, and M. Monica GiustiChapter 10: Flavors Robert C. LindsayChapter 11: Food Additives Robert C. LindsayChapter 12: Bioactive Substances: Nutraceuticals and Toxicants Chi-Tang Ho, Mohamed M. Rafi, and Geetha GhaiFood SystemsChapter 13: Dispersed Systems: Basic considerations Pieter Walstra and Ton van VlietChapter 14: Chemical - Physical Interactions Between Major Food ConstituentsZ. E. Sikorski, Jan Pokorny and Srinivasan DamodaranChapter 15: Characteristics of Milk Harold SwaisgoodChapter 16: Post-Mortem Physiology of Edible Muscle Tissues Gale Strasburg and Youling L. XiongChapter 17: Post-harvest Physiology of Edible Plant Tissues Jeffrey K. Brecht, Mark A. Ritenour, Norman F. Haard, and Grady W. ChismChapter 18: Impact of Biotechnology on Food Supply and Quality Martina Newell-McGloughlinAppendicesAppendix A: International System of Units (SI), The Modernized Metric SystemAppendix B: Conversion Factors (Non-SI Units to SI Units)Appendix C: Greek Alphabet
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