02085cam a2200325 i 4500003000400000005001700004008004100021020001800062040001000080041000800090082002000098245008100118246001900199250001300218260006100231300002100292520109300313650003201406650002001438650002701458650002701485650001801512700003301530700002601563942000701589942000801596942000801604999001701612952013001629OSt20250708135827.0160613s2017    flu      b    001 0 eng    a9781482208122  cSTCPL  aENG00a664.07 bSRI-F 10aFennema's food chemistry / cedited by Srinivasan Damodaran, Kirk L. Parkin 30aFood chemistry  a5th ed.   aBoca Raton: bCRC Press, Taylor & Francis Group, c2017.  axvi,1107 p. bPB  aThe 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. 0aFood processing technology  0aFood chemistry  0aMajor food components  0aMinor food components  0aFood systems 1 aDamodaran, Srinivasan (ed.) 1 aParkin, Kirk L. (ed.)  cBK  2ddc  2ddc  c86891d86891  00102ddc408FPT71aSTCPLbSTCPLcR-CHEd2025-07-08g8458.82l0o664.07  SRI-F p92765r2025-07-08 13:57:18w2025-07-08yBK