Food chemistry /
edited by Owen R. Fennema.
- 3rd ed.
- New York : Marcel Dekker, c1996.
- xii, 1069 p. : ill. ; 26 cm.
- Food science and technology .
- Food science and technology (Marcel Dekker, Inc.) ; v. 76. .
Includes bibliographical references and index.
Introduction to Food Chemistry / Water and Ice / Dispersed Systems: Basic Considerations / Carbohydrates / Lipids / Amino Acids, Peptides, and Proteins / Enzymes / Vitamins / Minerals / Colorants / Flavors / Food Additives / Toxic Substances / Characteristics of Milk / Characteristics of Edible Muscle Tissues / Characteristics of Edible Plant Tissues / Summary: Integrative Concepts / 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. Owen R. Fennema and Steven R. Tannenbaum -- Owen R. Fennema -- Pieter Walstra -- James N. BeMiller and Roy L. Whistler -- Wassef W. Nawar -- Srinivasan Damodaran -- John R. Whitaker -- Jesse F. Gregory III -- Dennis D. Miller -- J. H. von Elbe and Steven J. Schwartz -- Robert C. Lindsay -- Robert C. Lindsay -- Michael W. Pariza -- Harold E. Swaisgood -- E. Allen Foegeding, Tyre C. Lanier and Herbert O. Hultin -- Norman F. Haard and Grady W. Chism -- Petros Taoukis and Theodore P. Labuza -- 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17.