Food chemistry - Fennema, Owen R; Fennema, Owen R. (New York : Marcel Dekker, 1996)
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.
Includes bibliographical references and index.
Keywords: Food -- Analysis; Food -- Composition; G{u485F}xAnaliz. -- Analiz; G{u485F}xBile{u3A6D}. -- Bile{u3A6D}.; Alimentos -- Anisis; Composici 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 -- Composition