Food chemistry
著者
書誌事項
Food chemistry
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, v. 76）
Marcel Dekker, 1996
3rd ed
- : cloth
- : paper
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
目次
- Water and ice
- dispersed systems - basic considerations
- carbohydrates
- lipids
- amino acids, peptides and proteins
- enzymes
- vitamins
- minerals
- colourants
- flavours
- food additives
- toxic substances
- characteristic of milk
- characteristics of milk
- characteristics of edible muscle tissue
- characteristics of edible plant tissue
- summary - integrative concepts. Appendices: international system of units (SI) - the modernized metric system
- conversion factors (non-SI units to SI units)
- Greek alphabet.
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