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Fennema's Food Chemistry, Fourth Edition (Food Science and Technology)From CRC Press
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This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. 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.�
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.
Retaining the straightforward organization and detailed, accessible style 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, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
- Sales Rank: #153279 in Books
- Published on: 2007-09-13
- Original language: English
- Number of items: 1
- Dimensions: 9.85" h x 2.00" w x 7.07" l, 4.23 pounds
- Binding: Paperback
- 1160 pages
Most helpful customer reviews
5 of 5 people found the following review helpful.
Great Reference Material
By Vivvek
Being a food technology student and doing a food chemistry paper, this is a must have!
It is an absolute gem of a reference material and i highly recommend it!
Also a great read as Fennema has made it a "readable" textbook rather than just the plain old boring reference material.
3 of 3 people found the following review helpful.
A great reference.
By Stephen Reis
This book was recommended to me by a food science student. For a student or a chef like myself wanting to learn more about the how's and why's of food for better kitchen understanding or processing, this book is indispensable.
3 of 4 people found the following review helpful.
Great reference tool for the technically trained non-food scientist
By Valigirl
As an organic chemist who is now working in the food industry, I needed to aquaint myself with all things food science ASAP. Fennema was perfect solution as it explains all aspects of food science in an easy to understand manner. Everytime I need to learn a new aspect be it processing method, why something goes wrong and/or a specific reaction it is in the book, and I understand in record time. Highly reccomended as THE go to book for all technically trained people that do not have formal training as a food scientist.
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