Revised edition of: Food chemistry / edited by Owen R. Fennema. 1996
Includes bibliographical references and index
Introduction to Food Chemistry / Water and Ice / Carbohydrates / Lipids / Amino Acids, Peptides, and Proteins / Enzymes / Vitamins / Minerals / Colorants / Flavors / Food Additives / Bioactive Substances: Nutraceuticals and Toxicants / Dispersed Systems: Basic Considerations / Physical and Chemical Interactions of Components in Food Systems / Characteristics of Milk / Physiology and Chemistry of Edible Muscle Tissues / Postharvest Physiology of Edible Plant Tissues / Impact of Biotechnology on Food Supply and Quality / International System of Units (SI): The Modernized Metric System -- Conversion Factors (Non-Si Units to SI Units) -- Greek Alphabet -- Calculating Relative Polarities of Compounds Using the Fragmental Constant Approach to Predict log P Values Owen R. Fennema, Srinivasan Damodaran and Kirk L. Parkin -- David S. Reid and Owen R. Fennema -- James N. BeMiller and Kerry C. Huber -- D. Julian McClements and Eric A. Decker -- Srinivasan Damodaran -- Kirk L. Parkin -- Jesse F. Gregory III -- Dennis D. Miller -- Steven J. Schwartz, Joachim H. von Elbe and M. Monica Giusti -- Robert C. Lindsay -- Robert C. Lindsay -- Chi-Tang Ho, Mohamed M. Rafi and Geetha Ghai -- Pieter Walstra and Ton van Vliet -- Zdzislaw E. Sikorski, Jan Pokorny and Srinivasan Damodaran -- Harold E. Swaisgood -- Gale Strasburg, Youling L. Xiong and Wen Chiang -- Jeffrey K. Brecht, Mark A. Ritenour, Norman E. Hoard and Grady W. Chism -- Martina Newell-McGloughlin -- Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. Ch. 16. Ch. 17. Ch. 18. App. A. App. B. App. C. App. D.