Food ChemistryOwen R. Fennema Part 1 - Food chemistry. |
Contents
PREFACE | 1 |
WATER AND | 13 |
Structure of Water and Ice as Influenced by Solutes | 24 |
Copyright | |
36 other sections not shown
Common terms and phrases
Academic Press activity addition agents alkaline Amer amino acids amounts amylopectin amylose anthocyanins antioxidants ascorbic acid atoms AVI Publ calcium carbohydrates carbon carboxyl carotenoids casein cell cellulose Cereal CH2OH chain Chapter chemical Chemistry color complex components compounds concentration contain crystals cysteine D-fructose D-glucose decrease dehydration denaturation double bonds effects emulsion enzymes esters fatty acids flavor Food Sci formation fraction function glucose glycerides glycosides granules gums heat hydrated hydrogen bonding hydrolysis hydroxyl hydroxyl groups increases interactions involved ions linoleic acid lipids lysine meat membrane methyl milk moisture molecular weight molecules muscle myoglobin nutritional occur odor oxidation oxygen pectin peptide phosphate pigments plant polysaccharides present processing properties proteins reactions salts sodium soluble solutions soybean specific stability starch storage structure substances sucrose sugars sweet Table temperature tion tissue toxic triglycerides types unsaturated values viscosity vitamin yolk York он