MAJOR FOOD COMPONENTS
Water and Ice
Srinivasan Damodaran
Carbohydrates
Kerry C. Huber James N. Bemiller
Lipids
D. Julian McClements and Eric A. Decker
Amino Acids, Peptides, and Proteins
Enzymes
Kirk L. Parkin
Dispersed Systems: Basic considerations
Tony van Vliet and Pieter Walstra
MINOR FOOD COMPONENTS
Vitamins
Jesse F. Gregory
Minerals
Dennis D. Miller
Colorants
Steven j. Schwartz, jessica l. Cooperstone, morgan j. Cichon, joachim. H. Von elbe, m. Monica giusti
Flavors
Robert Lindsey
Food Additives
Robert Lindsey
Bioactive Substances: Nutraceuticals and Toxicants
Hang Xiao Chi-Tang Ho
FOOD SYSTEMS
Characteristics of Milk
David Horne
Post-Mortem Physiology of Edible Muscle Tissues
Gale Strasburg Youling L. Xiong
Post-harvest Physiology of Edible Plant Tissues
Christopher B. Watkins
Biography
Srinivasan Damodaran, Kirk L. Parkin
Source: Grasas y Aceites Vol 68, No 4 (2017)
Name: F. J. Hidalgo
In summary, an updated version of this classic textbook in Food Chemistry that has been employed by numerous students and researchers. This new edition maintains the same spirit that previous editions and will continue being as useful as before for both Food Chemistry courses and those wanting to have a deep introduction to some unknown aspects in Food Chemistry.
