Ebook: Food Chemistry

The third edition differs in several important respects from the second. The chapters prepared by first-time contributors are totally new. These cover such topics as proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants, and pigments. Chapters by contributors to the second edition have been thoroughly revised. For example, in the chapter “Water and Ice,” a major addition deals with molecular mobility and glass transition phenomena. The result is a book that is more than 60% new, has greatly improved graphics, and is better focused on material that is unique to food chemistry.