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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010204717 | TX541 F67 2008 | Open Access Book | Book | Searching... |
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Summary
Summary
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistryonce again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry.
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems(formerly "Summary: Integrative Concepts") and Bioactive Substances: Nutraceuticals and Toxicants(formerly "Toxic Substances"), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.
Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Reviews 1
Choice Review
This well-written, abundantly referenced fifth edition provides up-to-date information about the biochemistry and chemistry involved in the handling and preparation of foods. There are three sections: "Major Food Components" (water, carbohydrates, lipids, proteins, etc.), "Minor Food Components" (vitamins, minerals, and compounds added for flavor, color, and storage), and "Food Systems" (milk, edible muscle tissues, and edible plant tissues). The work's chapters are written by diverse authors and provide fascinating material to counteract erroneous food concepts. For example, the chapter titled "Characteristics of Milk" furnishes historical and scientific information on lactose intolerance and suggests a rename to "lactose maldigestion." Food chemistry facts are provided throughout the work, such as the detail that fats are necessary in the diet because they provide a medium for lipid-soluble vitamins. The chapter on edible muscle tissues offers detailed biochemical information, and the edible plant tissues chapter includes current research about plant-produced compounds that trigger beneficial human biochemical activities. Overall, the book's clarity makes it a valuable resource. Summing Up: Recommended. Lower-division undergraduates and above; faculty and professionals. --Miriam Rossi, Vassar College
