Fennema's Food Chemistry Book

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