도서 정보
도서 상세설명
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