"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
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Book Description
Editorial Reviews
Review
International praise for the previous edition. . . This book. . .has undoubtedly become the standard reference text for both undergraduate and graduate courses in food chemistry. . . . . .the best compenduim on food chemistry available. . .not only well suited as a text in both undergraduate and graduate courses. . .but as a reference text for all food scientists.
---Journal of Food Biochemistry
. . .provides an almost encyclopedic overview. . . . . .free of mistakes. . .well edited.
---Cereal Foods World
. . .the most comprehensive and complete reference source for food chemistry available.
---Journal of Nutrition
. . .The second edition of Fennema's book. . .is the reference text in food chemistry. . . . . .must be included in any library which boasts a food science section.
---Food Chemistry
---Journal of Food Biochemistry
. . .provides an almost encyclopedic overview. . . . . .free of mistakes. . .well edited.
---Cereal Foods World
. . .the most comprehensive and complete reference source for food chemistry available.
---Journal of Nutrition
. . .The second edition of Fennema's book. . .is the reference text in food chemistry. . . . . .must be included in any library which boasts a food science section.
---Food Chemistry
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Most Helpful Customer Reviews
8 of 9 people found the following review helpful:
5.0 out of 5 stars
Excellent desk reference,
By A Customer
This review is from: Food Chemistry (Food Science and Technology) (Paperback)
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.
4 of 5 people found the following review helpful:
4.0 out of 5 stars
Thorough text, poor index,
By Allison Cook (Seattle, WA) - See all my reviews
This review is from: Food Chemistry (Food Science and Technology) (Hardcover)
This is an excellent reference book with a very poorly done index. Finding what you need often requires a bit of legwork. I've begun to note topic locations myself in the margins of the index. It drives me crazy.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
Good book,
By A Customer
This review is from: Food Chemistry (Food Science and Technology) (Paperback)
I a great book for anyone that studies food technology or some related area, is a good reference and is well explain, and understable.
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Inside This Book
(learn more)
First Sentence:
Concern about food exists throughout the world, but the aspects of concern differ with location. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Academic Press, Marcel Dekker, Food Chem, Food Technol, Oil Chem, Boca Raton, Elsevier Applied Science, San Diego, American Chemical Society, Dairy Sci, Plenum Press, Department of Agriculture, John Wiley, Plant Physiol, Comprehensive Treatise, American Oil, Industrial Gums, Royal Society of Chemistry, Symposium Series, Van Nostrand Reinhold, Handbook of Food Additives, Nottingham University Press, Nutritional Evaluation of Food Processing, Dairy Res New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Concern about food exists throughout the world, but the aspects of concern differ with location. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Academic Press, Marcel Dekker, Food Chem, Food Technol, Oil Chem, Boca Raton, Elsevier Applied Science, San Diego, American Chemical Society, Dairy Sci, Plenum Press, Department of Agriculture, John Wiley, Plant Physiol, Comprehensive Treatise, American Oil, Industrial Gums, Royal Society of Chemistry, Symposium Series, Van Nostrand Reinhold, Handbook of Food Additives, Nottingham University Press, Nutritional Evaluation of Food Processing, Dairy Res New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
100
books
cite this book:
See all 100 books citing this book
- Experimental Food Science, Third Edition (Food Science and Technology) by Marjorie P. Penfield on 10 pages
- Handbook of Frozen Foods (Food Science and Technology) by Y. H. Hui on 10 pages
- Insect Diets: Science and Technology by Allen Carson Cohen on 8 pages
- Chemical Changes in Food During Processing (Ift Basic Symposium Series) by Thomas Richardson on 7 pages
- Understanding and Measuring the Shelf-Life of Food by R Steele on 7 pages
See all 100 books citing this book
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