Ebook Fennema's food chemistry (Fourth edition) - Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema

Ebook Fennema's food chemistry (Fourth edition) presents the following content: Chapter 1 introduction to food chemistry; chapter 2 water and ice; chapter 3 carbohydrates; chapter 4 lipids; chapter 5 amino acids, peptides, and proteins; chapter 6 enzymes; chapter 7 vitamins; chapter 8 minerals; chapter 9 colorants; chapter 10 flavors; chapter 11 food additives; chapter 12 bioactive substances: nutraceuticals and toxicants; chapter 13 dispersed systems: basic considerations; chapter 14 physical and chemical interactions of components in food systems; chapter 15 characteristics of milk; chapter 16 physiology and chemistry of edible muscle tissues; chapter 17 postharvest physiology of edible plant tissues; chapter 18 impact of biotechnology on food supply and quality.