This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food pro

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and su