Food chemistry / edited by Owen R. Fennema, University of Wisconsin-Madison, Madison, Wisconsin.

Format:

Book

Author/Creator:

Fennema, Owen R.

Contributor:

Fennema, Owen R., editor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Food science and technology (Marcel Dekker, Inc.) ; v. 76.

Food science and technology

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food--Composition.

Food-Composition.

Food Analysis.

Medical Subjects:

Food Analysis.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xii, 1069, [1] pages : illustrations ; 26 cm

Edition:

Third edition

Place of Publication:

New York : Marcel Dekker, Inc., 1996.

Contents:

1. Introduction to Food Chemistry / Owen R. Fennema and Steven R. Tannenbaum

2. Water and Ice / Owen R. Fennema

3. Dispersed Systems: Basic Considerations / Pieter Walstra

4. Carbohydrates / James N. BeMiller and Roy L. Whistler

5. Lipids / Wassef W. Nawar

6. Amino Acids, Peptides, and Proteins / Srinivasan Damodaran

7. Enzymes / John R. Whitaker

8. Vitamins / Jesse F. Gregory III

9. Minerals / Dennis D. Miller

10. Colorants / J.H. von Elbe and Steven J. Schwartz

11. Flavors / Robert C. Lindsay

12. Food Additives / Robert C. Lindsay

13. Toxic Substances / Michael W. Pariza

14. Characteristics of Milk / Harold E. Swaisgood

15. Characteristics of Edible Muscle Tissues / E. Allen Foegeding, Tyre C. Lanier and Herbert O. Hultin

16. Characteristics of Edible Plant Tissues / Norman F. Haard and Grady W. Chism

17. Summary: Integrative Concepts / Petros Taoukis and Theodore P. Labuza

App. A. International System of Units (SI), The Modernized Metric System

App. B. Conversion Factors (Non-SI Units to SI Units)

App. C. Greek Alphabet.

Notes:

Contains prefaces to all three editions.

"The third edition differs in several important respects from the second. The chapters prepared by first-time contributors are totally new ... Chapters by contributors to the second edition have been thoroughly revised ... Chapters have been added on the topics of dispersions and minerals."--Preface to the Third Edition.

Includes bibliographical references and index.

Current Copyright Fee: GBP45.00 0.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Fennema, Owen R. Food chemistry.

ISBN:

0824793463

9780824793463

0824796918

9780824796914

OCLC:

34618138

Online:

Publisher description