Química de Alimentos de Fennema (Portuguese Edition)
by Srinivasan Damodaran, Kirk L. Parkin
A leading reference on the chemistry of food components, reactions, and processing. Essential for students and professionals in food science seeking a thorough scientific foundation.
About This Book
Química de Alimentos de Fennema serves as a foundational text for understanding the chemical principles underlying food science.
The book addresses the molecular structure and interactions of major food components including water, carbohydrates, lipids, and proteins.
Readers gain insight into chemical changes that occur during food processing, storage, and preparation.
Topics include enzymatic reactions, non-enzymatic browning, and the effects of temperature and pH on food quality.
The text is widely used in academic and professional settings for its clear explanations and scientific rigor.
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