Fennema's Food Chemistry

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.

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