1123 Pages 526 B/W Illustrations
    by CRC Press

    1123 Pages 526 B/W Illustrations
    by CRC Press

    This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. 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. This edition introduces new editors and contributors who are recognized experts in their fields.

    The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.

    Retaining the straightforward organization and accessibility 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, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.


    Water and Ice
    Srinivasan Damodaran

    Kerry C. Huber James N. Bemiller

    D. Julian McClements and Eric A. Decker

    Amino Acids, Peptides, and Proteins

    Kirk L. Parkin

    Dispersed Systems: Basic considerations
    Tony van Vliet and Pieter Walstra


    Jesse F. Gregory

    Dennis D. Miller

    Steven j. Schwartz, jessica l. Cooperstone, morgan j. Cichon, joachim. H. Von elbe, m. Monica giusti

    Robert Lindsey

    Food Additives
    Robert Lindsey

    Bioactive Substances: Nutraceuticals and Toxicants
    Hang Xiao Chi-Tang Ho


    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


    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.