Fennema’s Food Chemistry 5th Edition

Dive into the fascinating world of food science with Fennema’s Food Chemistry, 5th Edition, a definitive resource for students, professionals, and anyone interested in the chemistry behind what we eat. Published by CRC Press, this comprehensive text offers an in-depth exploration of the chemical properties and processes that influence the flavor, texture, and safety of food.

This edition has been meticulously updated to reflect the latest research and advancements in the field. Key features include a thorough examination of food components such as proteins, carbohydrates, lipids, and vitamins, alongside detailed discussions on food preservation, spoilage, and safety.

With its clear organization and engaging writing style, Fennema’s Food Chemistry not only serves as a vital reference for academics but also inspires culinary enthusiasts to understand the science behind their favorite dishes. Each chapter is enriched with practical examples, illustrations, and case studies that make complex concepts accessible and relevant.

Whether you are a seasoned food scientist or a curious reader, this book is an essential addition to your library. Unlock the secrets of food chemistry and enhance your appreciation for the science of cooking with this indispensable guide!

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.