Food Chemistry, Food Science, and Technology

By Owen R. Fenenema

The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.

• Format: Paperback
• Language: English
• ISBN: 0824774493
• ISBN13: 9780824774493
• Release Date: January 1985
• Publisher: Marcel Dekker Inc
• Length: 1008 Pages
• Weight: 3.65 lbs.
• Dimensions: 1.8" x 6.8" x 10.0"

Customer Reviews

Good book

I a great book for anyone that studies food technology or some related area, is a good reference and is well explain, and understable.

Excellent desk reference

This book provides an excellent reference for those in food science/engr related areas. Though it can be quite dull, it's very comprehensive, and provides much more material than it's closest competitor.