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Basic Food Chemistry

  • Frank A. Lee

Table of contents

  1. Front Matter
    Pages i-xi
  2. Frank A. Lee
    Pages 1-7
  3. Frank A. Lee
    Pages 9-24
  4. Frank A. Lee
    Pages 25-32
  5. Frank A. Lee
    Pages 33-85
  6. Frank A. Lee
    Pages 87-131
  7. Frank A. Lee
    Pages 133-176
  8. Frank A. Lee
    Pages 177-198
  9. Frank A. Lee
    Pages 199-224
  10. Frank A. Lee
    Pages 225-236
  11. Frank A. Lee
    Pages 237-260
  12. Frank A. Lee
    Pages 261-281
  13. Frank A. Lee
    Pages 283-305
  14. Frank A. Lee
    Pages 307-322
  15. Frank A. Lee
    Pages 323-341
  16. Frank A. Lee
    Pages 343-362
  17. Frank A. Lee
    Pages 363-395
  18. Frank A. Lee
    Pages 397-417
  19. Tea
    Frank A. Lee
    Pages 419-439
  20. Frank A. Lee
    Pages 441-461
  21. Frank A. Lee
    Pages 463-504
  22. Frank A. Lee
    Pages 505-545
  23. Back Matter
    Pages 546-564

About this book

Introduction

Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown­ ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug­ gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz­ bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug­ gestions and constructive criticism.

Keywords

alcohol amino acid coffee food food chemistry

Authors and affiliations

  • Frank A. Lee
    • 1
  1. 1.New York State Agricultural Experiment StationCornell UniversityGenevaUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-7376-6
  • Copyright Information Springer Science+Business Media B.V. 1983
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-7378-0
  • Online ISBN 978-94-011-7376-6
  • Buy this book on publisher's site