Food chemistry
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Owen R Fennema
- ناشر : New York : Marcel Dekke
- چاپ و سال / کشور: 1996
- شابک / ISBN : 9780824793463
Description
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) --
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) --
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) --
