Fennema's Food Chemistry

by Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor)

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.

Genres: Food, Chemistry, Food Science, Cooking, Science

1123 pages, Kindle Edition

First published June 1, 1985

Reviews

[Julien Comardelle · Rating 4 out of 5]

Thorough, insightful, and interesting. While the book is not jaw-dropping or written to engage to an extreme, it is a serious and useful work which addressed many questions I had about certain food chemistries. I am thankful for the hard work of the team for this work.

[Wendy Lu · Rating 4 out of 5]

one star docked for the BET monolayer — and the rest of the water unit — trauma. also the maillard rxn pathway explanations were kind of lame :(!!

[Ahmad · Rating 3 out of 5]

kitab suci kimia pangan

[P · Rating 4 out of 5]

This is an excellent reference book! It has a section on just about every area of Chemistry relating to food. This new edition even boasts a chapter on Phytochemicals.

[Jb]

I guess it well help me alot with my studies

[Emerson]

gg

[Adel Alturki · Rating 5 out of 5]

very useful

[Enas Ahmed]

goooooooooooooooooooooooooooooooood