Name: Fennema's Food Chemistry (en Inglés)
Price: 2106.37 MXN
Availability: InStock
Rating: 5 (1 reviews)
Author: Damodaran, Srinivasan ; Parkin, Kirk L.
ISBN: 9781482208122

portada Fennema's Food Chemistry (en Inglés)

Formato

Libro Físico

Editorial

CRC Press

Autor

Damodaran, Srinivasan ; Parkin, Kirk L.

Idioma

Inglés

N° páginas

1107

Encuadernación

Tapa Blanda

Dimensiones

25.1 x 18.0 x 4.8 cm

Peso

1.61 kg.

ISBN13

9781482208122

N° edición

0005

Categorías

Dietética y nutrición
Tecnología de los alimentos y las bebidas

Fennema's Food Chemistry (en Inglés)

Damodaran, Srinivasan ; Parkin, Kirk L. (Autor) · CRC Press · Tapa Blanda

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Reseña del libro "Fennema's Food Chemistry (en Inglés)"

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility 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, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.