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목차 (Table of Contents)

CONTENTS
Preface = vii
Memorial Resolution of the Faculty of the University of Wisconsin-Madison = ix
Editors = xiii
Contributors = xv
Chapter 1 Introduction to Food Chemistry / Owen R. Fennema ; Srinivasan Damodaran ; Kirk L. Parkin = 1
SECTION Ⅰ Major Food Components
Chapter 2 Water and Ice Relations in Foods / Srinivasan Damodaran = 19
Chapter 3 Carbohydrates / Kerry C. Huber ; James N. BeMiller = 91
Chapter 4 Lipids / David Julian McClements ; Eric Andrew Decker = 171
Chapter 5 Amino Acids, Peptides, and Proteins / Srinivasan Damodaran = 235
Chapter 6 Enzymes / Kirk L. Parkin = 357
Chapter 7 Dispersed Systems : Basic Considerations / Ton van Vliet ; Pieter Walstra = 457
SECTION Ⅱ Minor Food Components
Chapter 8 Vitamins / Jesse F. Gregory Ⅲ = 543
Chapter 9 Minerals / Dennis D. Miller = 627
Chapter 10 Colorants / Steven J. Schwartz ; Jessica L. Cooperstone ; Morgan J. Cichon ; Joachim H. von Elbe ; M. Monica Giusti = 681
Chapter 11 Flavors / Robert C. Lindsay = 753
Chapter 12 Food Additives / Robert C. Lindsay = 803
Chapter 13 Bioactive Food Components : Nutraceuticals and Toxicants / Hang Xiao ; Chi-Tang Ho = 865
SECTION Ⅲ Food Systems
Chapter 14 Characteristics of Milk / David S. Horne = 907
Chapter 15 Physiology and Chemistry of Edible Muscle Tissues / Gale M. Strasburg ; Youling L. Xiong = 955
Chapter 16 Postharvest Physiology of Edible Plant Tissues / Christopher B. Watkins = 1017
Index = 1087

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서점명	서명	판매현황	종이책			전자책 구매링크
서점명	서명	판매현황	정가	판매가(할인율)	포인트(포인트몰)	전자책 구매링크
	Fennema's Food Chemistry (Hardcover, 5)	판매중	486,430원	398,870원 (18%)	19,950포인트
	Fennema's Food Chemistry	판매중	486,430원	437,780원 (10%)	21,890포인트 (5%)