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| Titre : |
Food chemistry
|
| Auteur(s) : | Owen R. Fennema |
| Type de document : | Livre |
| Sujets : | Fermentation Aliments -- Analyse ; Aliments -- Aspect nutritionnel ; Aliments -- Aspect sanitaire ; Aliments -- Composition ; Aliments naturels -- Industrie et commerce |
| Résumé : |
The third edition differs in several important respects from the second. The chapters prepared by first-time contributors aretotally new. These cover such topics as proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants, andpigments. Chapters by contributors to the second edition have been thoroughly revised. For example, in the chapter “Water andIce,” a major addition deals with molecular mobility and glass transition phenomena. The result is a book that is more than 60%new, has greatly improved graphics, and is better focused on material that is unique to food chemistry.Chapters have been added on the topics of dispersions and minerals. In the second edition, treatment of dispersions wasaccomplished in the chapters “Lipids,” “Proteins,” and “Carbohydrates,” an[...] The third edition differs in several important respects from the second. The chapters prepared by first-time contributors aretotally new. These cover such topics as proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants, andpigments. Chapters by contributors to the second edition have been thoroughly revised. For example, in the chapter “Water andIce,” a major addition deals with molecular mobility and glass transition phenomena. The result is a book that is more than 60%new, has greatly improved graphics, and is better focused on material that is unique to food chemistry.Chapters have been added on the topics of dispersions and minerals. In the second edition, treatment of dispersions wasaccomplished in the chapters “Lipids,” “Proteins,” and “Carbohydrates,” and minerals were covered in the chapter “Vitaminsand Minerals.” Although this was organizationally sound, the result was superficial treatment of dispersions and minerals. The new chapters on these topics provide depth of coverage that is more consistent with the remainder of the book. Associated withthese changes is a chapter, written by a new contributor, that is now devoted solely to vitamins. It is my belief that this chapterrepresents the first complete, in-depth treatise on vitamins with an emphasis on food chemistry |
| Editeur(s) : | New York : Marcel Dekker |
| Date de publication : | 1996 |
| Mention d'édition : | 3d ed. |
| Collection : | Food science and technology |
| Format : | 1069 p. / 26 cm |
| Langue(s) : | Anglais |
| Identifiant : | 978-0-8247-9691-4 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=37739 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.1 FEN | Papier | Empruntable Disponible |