Product Description

Customer Reviews (6)

Its amazing we lasted this long
I am in the process of finishing up this book and I find myself laughing about it.I am amazed that we as human beings - especially those who were raised in Europe at the turn of the century, even made it long enough to have children.

The ridiculous and contemptuous lengths to which these people go to make a profit (and it is still happening today!)is mind-boggling.

If you have ever found yourself thinking; "damn, this doesn't tast the way it used to" (like the McDonalds French Fry or even something as simple as a Apple) give this book a read - you will understand completely why you can sometimes hear your brain shout: "don't eat that!"

By the way - does anyone remember TAB - BEFORE it had Nutra-sweet?....

Read at the Risk of the Eater's Health
It is hard to balance a detailed, scholarly text with engaging, interesting writing. In Swindled, Bee Wilson does just that: gives a history of food adulteration throughout history, and ties the motivations
behind them to today's latest food modifications -- both legal and illegal.
Her writing is engaging, the illustrations chosen often humorous counterpoints to the scandal at hand. The major point that comes through clear, is that, when the world moved from a primarily agrarian model to industrial, we lost touch with our ability to recognize food in its natural state and began to eat food processed, prepared, and created to make the most profit possible -- even at a risk to the eater's health. Disturbing? Yes. You may find yourself reading the ingredient lists of
your food with a more educated eye. Or beginning to only eat foods that you bought from trusted sources and cooked yourself.

The cyclical nature of greed
This excellent book provides both an historical perspective of "the processing" of foods and an insight into the relationship of profit with greed.While its focus begins in the 1900s, its themes have a very contemporary message.This is a good book for individuals interested in the personal ramifications of industrialization and food sales or those who would like more reason to read the labels of their food purchases closely.
I personally found (I believe) the answer to the early death of my grandmother's baby sister from what she termed as "Summer Complaint."Was it brought about by the tainted milk that babies were being fed during that early industrial period?

Well done, not Rare
If you think greed only lays in politics and Wall Street, think again! Swindled chronicles an amazingly long history of food fraud from 19th century Great Britain to 20th century United States to 21st century China. Detailed and well-written history of food adulteration and outright greed. Unbelievable greed to capture the dollar mostly at the expense of the poor. But, even the wool can be pulled over rich eyes. The book opened my eyes to my local grocery store and its pushed me even more toward eating locally grown foods as well as real foods, not processed.

Felt a little swindled after getting home from the grocery store the other night. I bought what I thought was your normal half gallon of Breyers ice cream on sale. Nope...it's only 1 1/2 quarts, but it LOOKS like the same half gallon container when you are standing in front of the freezer. The package is the same width, but much thinner (a half a quart thinner.) Signs of the times.

Other good food reads are Twinkie Deconstructed and Fast Food Nation.

An important, life-changing book
The first time I went to the grocery store after finishing this book, I found myself unable to buy formerly favorite products. The documentation of the way food is altered, adjusted, shaped, and -- yes -- adulterated is both convincing and habit-changing.

Bee Wilson takes a subject that could easily be dull and turns it into a fascinating history of the industrialization of the food supply. She also describes how food detectives in both England and the United States worked to clean up the food supply and how legislatures in both countries, enamored with laissez-faire economic policies, repeatedly refused to pass laws to protect the public from unscrupulous food vendors.

What's amazing is that the history she documents for Britain and the US in the 19th century is exactly what is happening right now in China. In fact the publication of this book coincided with the latest scandal of food contamination in China -- the addition of melamine to milk products that caused the deaths of at least 6 children in China and severe kidney disease in thousands of other children. Contaminated milk products from China have even been imported to the Japan and the US, despite these countries' regulatory structures.

EVERYONE WHO EATS should read this book and use the information Ms. Wilson provides to improve their personal food supply. The only way we can ensure that our food is healthful and not contaminated is to "vote with our dollars" and only buy food that we know is safe. It's hard to do, but not impossible. I now read labels of everything I buy and reject foods processed or imported from countries such as China which do not have strong protective laws. I have also written letters opposing the plan to have chickens grown in the US processed in China and reimported to the US. This is insane! But until enough consumers actively choose healthful products and refuse to buy fake crap, food manufacturers will not change.

Yes, it costs more money. I now buy almost all my food from my local organic co-op market. I'm lucky in that I have a large co-op where I live. Even chains such as Whole Foods are not necessarily safe vendors -- we found frozen broccoli at Whole Foods that was labeled as coming from China. We did NOT buy it. Given the fraud that exists in Chinese food labeling, that would be a dangerous purchase. Pesticide residues on vegetables in China are known to be very high.

The end lesson: Read labels, know what you're buying and buy carefully. And yes, spend the extra money on locally-grown organic. Find out what real food tastes like. ... Read more

Product Description

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.

From reviews of the first edition

"Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Customer Reviews (8)

Food Chemistry Reviewed
Organization is the key! This book is so well organized that even a beginner can find and use the information. One must remember however that this is a book on chemistry as it applies to food. If one does not have a solid foundation in chmeistry then one will get lost easily in this book.

well written and lot of information!
I still use it as a reference book at times. The topics covered are well explained and organized which makes it easy to find what one needs to know.

You Need to Buy It
Up to now, it the only book that talks about food chemistry in details that I have found!

For a deep knowledge of what we eat
Books I've read before about food chemistry aren't so detailed and specific. This book is full of graphs, tables, chemical structures and very clear explanation of what are the components of a great number of foods and how their react to natural process as the fermentaton or in certain food treatments (cooking, freezing, ecc..). Chemical reactions are described in great details with reaction mechanism and intermediate products. Lot of fun while you sitting down at the table....or at the desk!

Excellent technical book on advanced food chemistry
Food Chemistry is an amazing book, BUT, be careful before you buy it. You DO have to have a fairly strong background in the fundamentals of structure, nomenclature, reactions and the like involved in organic chemistry and biochemistry. They show some great reactions and offer some pretty helpful tables and charts on chemical properties and reactivities of various foodtsuffs. The later chapters, such as dairy, meat/fish, fruits are extremely comprehensive. I will at one point be using this as a text book for an advanced food chemistry course. However, if you are just beginning to explore food chemistry I would suggest starting out with "On Food and Cooking," and work your way up to this AFTER you get a bachelor's in chemistry ... Read more

Product Description
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes. ... Read more

Customer Reviews (1)

Teaching Tools
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants.The descriptive info provides students with background on the process andthe impact of the process on food quality.The quantitative descriptionhelps the students in understanding the ability of the process to achievedesired result and the consequences for the improper operation of theprocess. There are many examples were give to ensure that the studentsgains an knowledge between commodities and process. ... Read more

Product Description
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. ... Read more

Customer Reviews (2)

Awesome
The book was in brand new shape, other than for the "used" sticker on it I can't even tell it's been used and I got it at a good price compared to the bookstores. Delivery time was good too, it came right when I thought it would and I didn't have to sit around and wait for it.

'maduración
como se debe realizar la maduración en los platano ... Read more

Product Description

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Product Description
This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process. ... Read more

Customer Reviews (2)

Great books for this area!
This book does meet my expectation! It is a great reference book for Food product development.

NPD isn't only for Consumer Goods
If you are seeking to establish the NPD best practices into your food product lines, this is the manual for you and your company. ... Read more

Product Description
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.

Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.

WHY ADOPT THIS NEW EDITION?
* NEW CHAPTERS ON:
- Supplemental Processes
- Filtration
- Sedimentation
- Centrifugation
- Mixing
- Extrusion Processes for Foods
- Packaging Concepts
- Shelf Life of Foods
* EXPANDED INFORMATION ON:
- Transport of granular foods and powders
- Process controls and measurements
- Emerging technologies such as high pressure and pulsed
- Electric field Design of plate heat exchangers
- Impact of fouling in heat transfer processes
- Use of dimensional analysis in solving problems
* Author Web site with animated versions of figures
* Examples throughout each chapter, presented in "Given - Approach - Solution" format for clear presentation of key concepts
* End of Chapter Problems to assess comprehension
* List of Symbols
* "Advanced" level questions called out in a separate section
Key equations highlighted
* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom ... Read more

Customer Reviews (2)

Best book for Food Engineering
I am a food technologist, currently pursuing masters degree in Food Science at Rutgers.
I have extensively used this book for my study and it covers most of the information in engineering field related to Food in great depth.
It is good book and should be at the desk of every food technologist.

Best Food Engineering book for college students
Great book and great value. Highly recommended for those interested in Food Engineering as well as in Food Science. ... Read more

Customer Reviews (4)

Awwesome
Howdy Ags,

I would just like to say that dealing with this seller was one of the most pleasant experiences on amazon and i would definitely recommend this seller to anyone.

just as described
Brand new textbook, the exact same book that would have cost me $30 more, used, at the university bookstore.THanks!

Pointless textbook for a pointless class
The book itself may be great, but I purchased it for a class when I didn't have to ever read it.

Good introduction to food science
Purchased book for a high school student.I read it first and it claims to be suitable for the first two years of college.Either I got smarter or kids got dumber.This is an easy read for anybody with an 8th grade education.The book is very informative but not a hard read.I liked it a lot as it was well organized and covered a multitude of subjects relating to food science.This is even more meaingful because the book also provides a historical perspective. ... Read more

Product Description

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Customer Reviews (1)

This book bites.
I bought this book due to a mutual love of food and science, but this piece of work really let me down on both ends of the equation.It's poorly written, seemingly for either the 4-8 yr-old demographic or maybe adults who have never ever encountered food in their entire lifetime.For example, a chapter on wine and chocolate should have been focused on the mutual health benefits of these two marvelous foods.Instead, we discover that both come from plants, and sensory attributes are affected by the climate!Groundbreaking stuff.When it should be swinging for the fences, this book opts to bunt time and time again. ... Read more

Product Description
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. ... Read more

Customer Reviews (4)

Food Chemistry
I got the books I ordered just in time. Also Amazon let me know every step what it was doing so I'll buy books or other things fromAmezon again.

Thorough text, poor index
This is an excellent reference book with a very poorly done index.Finding what you need often requires a bit of legwork.I've begun to note topic locations myself in the margins of the index.It drives me crazy.

Good book
I a great book for anyone that studies food technology or some related area, is a good reference and is well explain, and understable.

Excellent desk reference
This book provides an excellent reference for those in food science/engr related areas.Though it can be quite dull, it's very comprehensive, and provides much more material than it's closest competitor. ... Read more

Product Description

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Customer Reviews (5)

academic manual
This is an instructor's manual for a college-level course.If you're looking for something of general interest, such as a calorie-counting book, this is not for you.Table of contents includes government regulations and standards, compositional analysis and chemical properties, spectroscopy, chromatography, and physical properties of foods.Chapter 1 starts with multiple choice questions that refer to pages in another text.

Food Analysis
This text book is required by the professor for the course my daughtertaking for her 4th year in bio-engineering and is available in the university bookstore at twice the price we paid at Amazon. The delivery time for Amazon is amazingly fast, virtually overnight for Amazon Prime account, my daughter is completely satisfied with it. I would advise those who are attending college to make Amazon as the first stop for their text book needs.

review for suzanne nielsen food analysis
i found it a very good book to understand the basics of spectroscopy and chromatography in addition to other analysis procedures.

A must for food chemists and food analysist
The book handles all the techniques, principles and recommended applications regarding sampling, proximate analysis and special analysis for the main components in foods, carbohydrate, protein and fats.It also includes an excellent review on the biochemical and instrumental methods.I would recommend a second book regarding the special analysis for the food groups.I lecture on food analysis and found it to be an excellent support for my course.

food analysis
dear sirs, as a matter of fact ,we need to know if this book is usefull for processing of potato chips and can this book help us for using a better technology for oil consumption in our production.since we are researchingon how we can reduce oil in potato chips. ... Read more

Product Description
In 1987, John Robbins published Diet for a New America, which was an early version of this book, and he started the food revolution. He continues to work tirelessly to promote conscious food choices more than 20 years later.

First published in 2001, The Food Revolution is still one of the most frequently cited and talked about books of the food-politics revolution. It was one of the very first books to discuss the negative health effects of eating genetically modified foods and animal products of all kinds, to expose the dangers inherent in our factory farming system, and to advocate a complete plant-based diet.

The book garnered endorsements by everyone from Paul Hawken to Neal Donald Walsch, Marianne Williamson to Julia Butterfly Hill. After ten years in print, The Food Revolution is timelier than ever--and a very compelling read. The 10th anniversary edition has an updated, new contemporary look and a new introduction by the author. ... Read more

Customer Reviews (132)

excellent
This is an excellent book. With statistics from around the world it shows you what the truth is about dairy, animal protein and diseases like osteoporosis. It also goes through the recent diet fads and with factual information points out what is incorrect. It talks about the specific politics behind food. Very important book.

Eye Opener
This book offers a wealth of information that is a must read. It's a 'well who knew' and 'ah ha' type of book...my husband and I both read it and we are both now vegans. If you knew my husband you would think I was making this up, but that is how much of an impact this book had on him(along with The China Study, another must read)!

The Food Revolution, by John Robbins
I found this book packed with the best and most up-to-date information about America's food sources, specifically the animal food industry in this country. Some of it is not for the faint of heart but it's real and must be told so the American public gets the truth about how the animals that we eat are being treated from birth to the table. It also disspells many myths about the quality of plant based foods and when I was half way through I decided I would become a vegetarian (and go organic when possible) and am loving the challenge involved in the change.I am also recommending a book called "The new Becoming Vegetarian" (Vesanti Melina & Brenda Davis). John Robbins writes a recommendation on the back of this book....."reading this book may be the most important thing you ever do" So Read the Food Revolution first and Becoming a Vegetarian too! It's a must! We ALL are responsible for our food sources and the planet on which we all are connected.

Interesting book, but should be called "How Your Vegetarian Diet Can Save The World"
I enjoyed this book. A lot. Especially the chapters about foodborne illness. I've read probably over 100 books by now about the food industry, diet, nutrition in this day and age of overprocessing and CAFOs. Everything by Marion Nestle, Michael Pollan, the classics: Fast Food Nation, Peter Singer's Animal Liberation, etc.

This would probably not be one of my top 5 or 10. The stories feel embellished, and though there are plenty of citations, I feel some of his statements could use them when they are absent. His stories seem embellished -- but don't get me wrong -- he is a VERY good storyteller and writer and has a great story to tell. He presents plenty of valid information and even delves further into debunking stupid diets like Atkins and Zone; he covers a lot of subjects in one book, from animals' rights to live and share this earth, to smoking cessation, to diet myths, to nutrition and industrial farming, people he's met along the way, etc. I won't take away from the fact that this is a very good book and filled with a ton of useful information.

There are some things I don't like, though. First, I feel that it should be made more obvious before a person buys this book that he is a vegetarian, and is very obviously preaching vegetarianism. It's important to understand that though he presents plenty of valid information about vegetarians versus meat eaters and their health, I feel that grass fed, pastured meat is left completely out of this book -- this is not the only one, either, as Marion Nestle more or less left pastured meat out of one of her books, What To Eat, and she is one of the foremost experts on nutrition. Perhaps it was the timing; pastured, grass-fed beef is up-and-coming and has been much easier to find in the past 5 or so years; when he wrote this it might not have been a viable option for your typical reader. However, it is now. And studies shown in this book profile meat eaters versus vegetarians, with meat eaters in more or less poor health; but when the only meat on the market is corn-fed meat filled with chemicals, of course those people in the study will be unhealthy.

It's also important to realize that you can find all the snippets and quotes you want to prove virtually any point you want to prove, anywhere, about anything. I think these quotes, which run through the book and continuously illustrate his point, may be interesting (or disgusting) to someone who is newly researching this industry, but I felt they were a waste of space.

In any event, this is great for a vegetarian, or someone looking to switch to vegetarianism; but it'd be nice if people could be told that there ARE other options, and it is possible to eat meat from happy, pastured cows who roam, eat grass, and get to keep their young -- the same is true with pigs, chickens, lamb and others. Industrially farmed meat is not the only meat on the market anymore, and because of this there are more options for people before they decide they must switch to vegetarianism. I am not saying I am against it; vegetarianism is a great way to go, but I for one enjoy meat 2 or 3 times a week, and purchase it pastured, grass fed, from real farms who do not inject, medicate, or harm their animals at any point up until slaughter.

All in all, this is one of the few books I've read that covers all the bases... except for pastured meat. I'd like to see an annotated version or something, but for now I would suggest reading Michael Pollan's "Omnivore's Dilemma" as a supplement to this.

Food and me and us
I love this book. In this book, Mr. John Robbins provides his insight about our plates and our health and our planet. Very insightful and inspirational! ... Read more

Product Description
This is a new book on food process engineering which treats theprinciples of processing in a scientifically rigorous yet concisemanner, and which can be used as a lead in to more specialized textsfor higher study. It is equally relevant to those in the food industrywho desire a greater understanding of the principles of the foodprocesses with which they work. This text is written from aquantitative and mathematical perspective and is not simply adescriptive treatment of food processing. The aim is to give readersthe confidence to use mathematical and quantitative analyses of foodprocesses and most importantly there are a large number of workedexamples and problems with solutions. The mathematics necessary toread this book is limited to elementary differential and integralcalculus and the simplest kind of differential equation. This book is the result of over fifteen years of teaching foodengineering and food processing technology to students on a variety ofdiploma, first degree, and postgraduate courses. It is designed,inter alia, to:+ Emphasize theimportance of thermodynamics and heat transfer as key elements in foodprocessing;+ Stress the similarity of heat, mass, and momentumtransfer and make the fundamentals of these essential concepts readilyacceptable;+ Develop the theory of mass transfer, which isunder-used in studies of food processing, in a useful and readilyapplicable way;+ Widen the usual list of unit operations treatedin text books for undergraduates to include, for example, the use ofmembranes; and+ Introduce a proper treatment of thecharacterization of food solids and of solids processing and handling. ... Read more

Customer Reviews (1)

Excerpt of review from Journal of Texture Studies 34 (2003)
This is an excellent book for use in classroom for a senior level course in Food Process engineering.It is one of the few books that builds the foundation from basics to culminate in a fairly advanced treatise on several unit operations.

.....In summary, this is a welcome addition as a text book for food process engineering course for seniors and beginning graduate students.Several of the topics cover details and derivations that help the reader understand the basis of final equations commonly used in heat and mass transfer.The topic on solids processing is a great addition as most texts in food engineering do not offer any coverage in this area.
Mohan Rao ... Read more

Product Description
A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content.

The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.

Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.

What's New in the Second Edition:

The author maintains a website with more information. ... Read more

Product Description

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 surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.
Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and post-harvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Customer Reviews (5)

Fennema's 4th ed. Food Chemistry
The book is comprehensive and, assuming you don't have access to the earlier versions, completely worth the purchase.

Great!
The delivery was just on time. The book was brand new and it was really in good condition when I received. The package was perfect as well.
This book is a "must" for food scientists to keep for future career. I highly recommend it!

Buen producto, envio excelente
Este libro muestra de manera completa una vision sobre la quimica de los alimentos, con ejemplos y discusiones. Imprecindible para cursar las materias asociadas a la quimica alimentaria

Nice book
Great decision to buy this book from Amazon. The price is competitive and the delivery is fast. I would love to recommend this way of buying other stuff through Amazon.com

Great Reference Material
This book is great as a reference book, but if you're looking for the typical textbook setup where you look up a broad topic, then this probably isn't the right choice for you.It has very specific, to-the-point descriptions about particular things like compounds and additives and the like.No real "practice" material questions. ... Read more

Product Description
This popular and widely used text/reference has been updated, revised and substantially expanded.

The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors. ... Read more

Customer Reviews (1)

Certificate
If you want to take "certificate in food chemistry", you will need this book. ... Read more

Product Description
A collection of science experiments and activities that can be done where food is served, exploring such topics as the senses, gravity, and water. ... Read more

Customer Reviews (1)

Great book for young experimenters
The book is great for young experimenters.Easy to follow instructions and clever writing get kids into the 'science is fun' mindset.The 'Food for thought' section that accompanies each activity explains the sciencebehind the activity clearly and with the right amount of detail for theintended audience.(Tested on my 10-year-old son).Each activityconcludes with a 'More to chew on' section that enables kids to relate whatthey've observed to other examples of the same principle.Many of theactivities focusing on static electricity, air pressure and buoyancy couldbe used for elementary school science fair projects.There is an awesomedemonstration of center of gravity.Other activities deal with sense oftouch, taste and smell.There are a couple of activities exploring optics. The scientific method and related concepts are introduced.Theillustrations are extremely helpful in diagramming the text.Older kids(and adults) will enjoy the reading for the subtle titles like 'Stop MakingCents' and 'A Salt and Gravity'. ... Read more

Product Description
New third edition of this well-known volume provides information on recent advances in all areas of food microbiology. Major revisions have been made to chapters addressing foodborne pathogens and new chapters covering Enterobacter sakazakii, prions, genomics and proteomics, source tracking, nuts and cereals, and biodefense have all been added in this book. ... Read more

Customer Reviews (1)

Food Microbiology
took a very long time to ship, a few days longer than the estimated time they said. book was in good condition though. ... Read more

Product Description
With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems.

Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging.

Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations. ... Read more

Product Description
In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition.The text combines scientific principles with real-life applications of food preparation and nutrition.It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together.

Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment.Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized.

This flexible text format is adaptable to a one or two semester course. ... Read more

Customer Reviews (1)

food sci:the biochemistry of food and nutrition student edition
I need this book for teaching in a mexico college on food sci, is a good book for some lab activities suport, but not as text book because has not enough deep knowladge on the field. ... Read more