Fennema's Food Chemistry
by Srinivasan Damodaran, Kirk L. Parkin
Authoritative guide to the chemistry of food components, reactions, and their impact on quality, safety, and nutrition.
About This Book
Fennema's Food Chemistry serves as a foundational text for understanding the chemical principles underlying food science.
The book covers the structure, properties, and interactions of major food components including water, carbohydrates, lipids, and proteins.
Readers gain insight into chemical reactions that affect food quality, safety, and nutrition during processing and storage.
The text emphasizes the relationship between molecular structure and functional behavior in food systems.
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