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UNIVERSITY OF AGRICULTURAL SCIENCES

Food chemistry / edited by Owen R. Fennema.

Contributor(s): Fennema, Owen R [editor]Material type: TextTextSeries: Food science and technology (Marcel Dekker, Inc.): v. 76.Publisher: New York : Marcel Dekker, c1996Edition: 3rd edDescription: xii, 1069 p., ill. ; 26 cmISBN: 0824793463 (cloth : alk. paper); 9780824793463 (cloth : alk. paper); 0824796918 (paper : alk. paper); 9780824796914 (paper : alk. paper)Subject(s): Food -- Analysis | Food -- Composition | Gda -- Analiz | Gda -- Bilesim | Alimentos -- Analisis | Composicion de los alimentos | Food Analysis | Alimentos (controle de qualidade) | Nutricao | Aliments -- Analyse | Aliments -- Composition | Levensmiddelen | Voedingsstoffen | Voeding | Aliments -- Analyse | Aliments -- Composition | Food-Composition | Food -- Analysis | Food -- CompositionDDC classification: 664.00154 LOC classification: TX541 | .F65 1996Other classification: 44.21 Online resources: Publisher description
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 -- Colorants / J. H. von Elbe and Steven J. Schwartz -- Flavors / Robert C. Lindsay -- Food Additives / Robert C. Lindsay -- Toxic Substances / Michael W. Pariza -- Characteristics of Milk / Harold E. Swaisgood -- Characteristics of Edible Muscle Tissues / E. Allen Foegeding, Tyre C. Lanier and Herbert O. Hultin -- Characteristics of Edible Plant Tissues / Norman F. Haard and Grady W. Chism -- Summary: Integrative Concepts / Petros Taoukis and Theodore P. Labuza -- App. A. International System of Units (SI), The Modernized Metric System -- App. B. Conversion Factors (Non-SI Units to SI Units) -- App. C. Greek Alphabet.
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664.00154 FEN (Browse shelf) Available 142535

Includes bibliographical references and index.

1. Introduction to Food Chemistry / Owen R. Fennema and Steven R. Tannenbaum -- 2. Water and Ice / Owen R. Fennema -- 3. Dispersed Systems: Basic Considerations / Pieter Walstra -- 4. Carbohydrates / James N. BeMiller and Roy L. Whistler -- 5. Lipids / Wassef W. Nawar -- 6. Amino Acids, Peptides, and Proteins / Srinivasan Damodaran -- 7. Enzymes / John R. Whitaker -- 8. Vitamins / Jesse F. Gregory III -- 9. Minerals / Dennis D. Miller -- 10. Colorants / J. H. von Elbe and Steven J. Schwartz -- 11. Flavors / Robert C. Lindsay -- 12. Food Additives / Robert C. Lindsay -- 13. Toxic Substances / Michael W. Pariza -- 14. Characteristics of Milk / Harold E. Swaisgood -- 15. Characteristics of Edible Muscle Tissues / E. Allen Foegeding, Tyre C. Lanier and Herbert O. Hultin -- 16. Characteristics of Edible Plant Tissues / Norman F. Haard and Grady W. Chism -- 17. Summary: Integrative Concepts / Petros Taoukis and Theodore P. Labuza -- App. A. International System of Units (SI), The Modernized Metric System -- App. B. Conversion Factors (Non-SI Units to SI Units) -- App. C. Greek Alphabet.

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