- Paperback: 1160 pages
- Publisher: CRC Press; 4 edition (Sep 11 2007)
- Language: English
- ISBN-10: 0849392721
- ISBN-13: 978-0849392726
- Product Dimensions: 25 x 18 x 5.1 cm
- Shipping Weight: 2 Kg
- Amazon Bestsellers Rank: #177,566 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
Product Description
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 post-harvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars (6 customer reviews)
2 of 2 people found the following review helpful
4.0 out of 5 stars
Great Reference Material, April 10 2011
By Vivvek - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Fennema's Food Chemistry, Fourth Edition (Paperback)
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.
6 of 9 people found the following review helpful
3.0 out of 5 stars
Great Reference Material, Oct 12 2009
By T. VanderVoort - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Fennema's Food Chemistry, Fourth Edition (Paperback)
This book is great as a reference book, but if you're looking for the typical textbook setup where you look up a broad topic, then this probably isn't the right choice for you. It has very specific, to-the-point descriptions about particular things like compounds and additives and the like. No real "practice" material questions.
5.0 out of 5 stars
Fennema's 4th ed. Food Chemistry, Oct 18 2010
By Padarok - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Fennema's Food Chemistry, Fourth Edition (Paperback)
The book is comprehensive and, assuming you don't have access to the earlier versions, completely worth the purchase.
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