Fennema's food chemistry:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2008
|
| Ausgabe: | 4. ed. |
| Schriftenreihe: | Food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 1144 S. graph. Darst. |
| ISBN: | 9780824723453 |
Internformat
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| 650 | 7 | |a Composição de alimentos |2 larpcal | |
| 650 | 7 | |a Levensmiddelen |2 gtt | |
| 650 | 7 | |a Voeding |2 gtt | |
| 650 | 7 | |a Voedingsstoffen |2 gtt | |
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Datensatz im Suchindex
| _version_ | 1804135421948461056 |
|---|---|
| adam_text | Contents
Preface.............................................................................................. vii
Editors.............................................................................................. ix
Contributors....................................................................................... xi
Chapter 1 Introduction to Food Chemistry.................................................... 1
Owen R. Fennema, Srinivasan Damodaran, and Kirk L. Parkin
Part I Major Food Components........................................................... 15
Chapter 2 Water and Ice........................................................................ 17
David S. Reid and Owen R. Fennema
Chapter 3 Carbohydrates....................................................................... 83
James N. BeMiller and Kerry C. Huber
Chapter 4 Lipids................................................................................ 155
D. Julian McClements and Eric A. Decker
Chapter 5 Amino Acids, Peptides, and Proteins............................................... 217
Srinivasan Damodaran
Chapter 6 Enzymes............................................................................. 331
Kirk L. Parkin
Part II Minor Food Components.......................................................... 437
Chapter 7 Vitamins............................................................................. 439
Jesse F. Gregory III
Chapter 8 Minerals............................................................................. 523
Dennis D. Miller
Chapter 9 Colorants............................................................................ 571
Steven J. Schwartz, Joachim H. von Elbe, and M. Monica Giusti
Chapter 10 Flavors............................................................................... 639
Robert C. Lindsay
Chapter 11 Food Additives...................................................................... 689
Robert C. Lindsay
Chapter 12 Bioactive Substances: Nutraceuticals and Toxicants.............................. 751
Chi-Tang Ho, Mohamed M. Rafi, and Geetha Ghai
Part III Food Systems........................................................................ 781
Chapter 13 Dispersed Systems: Basic Considerations......................................... 783
Pieter Walstra and Ton van Vliet
Chapter 14 Physical and Chemical Interactions of Components in Food Systems........... 849
Zdzislaw E. Sikorski, Jan Pokorny, and Srinivasan Damodaran
Chapter 15 Characteristics of Milk ............................................................. 885
Harold E. Swaisgood
Chapter 16 Physiology and Chemistry of Edible Muscle Tissues............................. 923
Gale Strasburg, Youling L. Xiong, and Wen Chiang
Chapter 17 Postharvest Physiology of Edible Plant Tissues................................... 975
Jeffrey K. Brecht, Mark A. Ritenour, Norman F. Haard, and Grady W. Chism
Chapter 18 Impact of Biotechnology on Food Supply and Quality........................... 1051
Martina Newell-McGloughlin
Part IV Appendices...........................................................................1103
Appendix A: International System of Units (SI): The Modernized Metric System............. 1105
Appendix B: Conversion Factors (Non-SI Units to SI Units).................................... 1109
Appendix C: Greek Alphabet...................................................................... 1111
Appendix D: Calculating Relative Polarities of Compounds Using the Fragmental Constant
Approach to Predict log P Values.................................................. 1113
Index................................................................................................ 1119
|
| adam_txt |
Contents
Preface. vii
Editors. ix
Contributors. xi
Chapter 1 Introduction to Food Chemistry. 1
Owen R. Fennema, Srinivasan Damodaran, and Kirk L. Parkin
Part I Major Food Components. 15
Chapter 2 Water and Ice. 17
David S. Reid and Owen R. Fennema
Chapter 3 Carbohydrates. 83
James N. BeMiller and Kerry C. Huber
Chapter 4 Lipids. 155
D. Julian McClements and Eric A. Decker
Chapter 5 Amino Acids, Peptides, and Proteins. 217
Srinivasan Damodaran
Chapter 6 Enzymes. 331
Kirk L. Parkin
Part II Minor Food Components. 437
Chapter 7 Vitamins. 439
Jesse F. Gregory III
Chapter 8 Minerals. 523
Dennis D. Miller
Chapter 9 Colorants. 571
Steven J. Schwartz, Joachim H. von Elbe, and M. Monica Giusti
Chapter 10 Flavors. 639
Robert C. Lindsay
Chapter 11 Food Additives. 689
Robert C. Lindsay
Chapter 12 Bioactive Substances: Nutraceuticals and Toxicants. 751
Chi-Tang Ho, Mohamed M. Rafi, and Geetha Ghai
Part III Food Systems. 781
Chapter 13 Dispersed Systems: Basic Considerations. 783
Pieter Walstra and Ton van Vliet
Chapter 14 Physical and Chemical Interactions of Components in Food Systems. 849
Zdzislaw E. Sikorski, Jan Pokorny, and Srinivasan Damodaran
Chapter 15 Characteristics of Milk . 885
Harold E. Swaisgood
Chapter 16 Physiology and Chemistry of Edible Muscle Tissues. 923
Gale Strasburg, Youling L. Xiong, and Wen Chiang
Chapter 17 Postharvest Physiology of Edible Plant Tissues. 975
Jeffrey K. Brecht, Mark A. Ritenour, Norman F. Haard, and Grady W. Chism
Chapter 18 Impact of Biotechnology on Food Supply and Quality. 1051
Martina Newell-McGloughlin
Part IV Appendices.1103
Appendix A: International System of Units (SI): The Modernized Metric System. 1105
Appendix B: Conversion Factors (Non-SI Units to SI Units). 1109
Appendix C: Greek Alphabet. 1111
Appendix D: Calculating Relative Polarities of Compounds Using the Fragmental Constant
Approach to Predict log P Values. 1113
Index. 1119 |
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| isbn | 9780824723453 |
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| spelling | Fennema's food chemistry ed. by Srinivasan Damodaran ... 4. ed. Boca Raton, Fla. [u.a.] CRC Press 2008 1144 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology Análise de alimentos larpcal Composição de alimentos larpcal Levensmiddelen gtt Voeding gtt Voedingsstoffen gtt Food Analysis Food Composition Analyse (DE-588)4122795-5 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelchemie (DE-588)4034873-8 s DE-604 Lebensmittel (DE-588)4034870-2 s Analyse (DE-588)4122795-5 s 1\p DE-604 Damodaran, Srinivasan Sonstige (DE-588)115563776 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014841681&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Fennema's food chemistry Análise de alimentos larpcal Composição de alimentos larpcal Levensmiddelen gtt Voeding gtt Voedingsstoffen gtt Food Analysis Food Composition Analyse (DE-588)4122795-5 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4122795-5 (DE-588)4034873-8 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Fennema's food chemistry |
| title_auth | Fennema's food chemistry |
| title_exact_search | Fennema's food chemistry |
| title_exact_search_txtP | Fennema's food chemistry |
| title_full | Fennema's food chemistry ed. by Srinivasan Damodaran ... |
| title_fullStr | Fennema's food chemistry ed. by Srinivasan Damodaran ... |
| title_full_unstemmed | Fennema's food chemistry ed. by Srinivasan Damodaran ... |
| title_short | Fennema's food chemistry |
| title_sort | fennema s food chemistry |
| topic | Análise de alimentos larpcal Composição de alimentos larpcal Levensmiddelen gtt Voeding gtt Voedingsstoffen gtt Food Analysis Food Composition Analyse (DE-588)4122795-5 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Análise de alimentos Composição de alimentos Levensmiddelen Voeding Voedingsstoffen Food Analysis Food Composition Analyse Lebensmittelchemie Lebensmittel Aufsatzsammlung |
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