Fennema's food chemistry
著者
書誌事項
Fennema's food chemistry
(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra)
CRC Press, Taylor & Francis, c2008
4th ed
- : hc
- : pbk
- タイトル別名
-
Food chemistry
大学図書館所蔵 全17件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Rev. ed. of: Food chemistry / edited by Owen R. Fennema. 3rd ed. 1996
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Introduction to Food Chemistry, O.R. Fennema, S. Damodaran, and K.L. Parkin
Major Food Components
Water and Ice, D.S. Reid and O.R. Fennema
Carbohydrates, J.N. BeMiller and K.L. Huber
Lipids, D.J. McClements and E.A. Decker
Amino Acids, Peptides, and Proteins, S. Damodaran
Enzymes, K.L. Parkin
Minor Food Components
Vitamins, J.F. Gregory III
Minerals, D.D. Miller
Colorants, S.J. Schwartz, J.H. von Elbe, and M.M. Giusti
Flavors, R.C. Lindsay
Food Additives, R.C. Lindsay
Bioactive Substances: Nutraceuticals and Toxicants, C.T. Ho, M.M. Rafi, and G. Ghai
Food Systems
Dispersed Systems: Basic Considerations, P. Walstra and T. van Vliet
Physical and Chemical Interactions of Components in Food Systems, Z.E. Sikorski, J. Pokorny, and S. Damodaran
Characteristics of Milk, H.E. Swaisgood
Postmortem Physiology of Edible Muscle Tissues, G. Strasburg, Y.L. Xiong, and W. Chiang
Postharvest Physiology of Edible Plant Tissues, J.K. Brecht, M.A. Ritenour, N.F. Haard, and G.W. Chism
Impact of Biotechnology on Food Supply and Quality, M. Newell-McGloughlin
Appendices
Appendix A: International System of Units (SI), The Modernized Metric System
Appendix B: Conversion Factors (Non-SI Units to SI Units)
Appendix C: Greek Alphabet
Appendix D: Calculating Relative Polarities of Compounds Using Fragmental Constant Approach to Predict Log P Values.
Index
「Nielsen BookData」 より