Title
Fennema'S Food Chemistry, Fourth Edition (Food Science And Technology),New
Delivery time: 8-12 business days (International)
This Latest Edition Of The Most Internationally Respected Reference In Food Chemistry For More Than 30 Years, Fennemas 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 Stateofthescience 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 Postharvest Physiology Of Plant Tissues. Useful Appendices Provide Keys To The International System Of Units, Conversion Factors, Log P Values Calculation, And The Greek Alphabet.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What are the main topics covered in Fennema's Food Chemistry, Fourth Edition? A: The book covers major food components like water, carbohydrates, lipids, proteins, and enzymes, as well as minor components including vitamins, minerals, colorants, and additives. It also discusses food systems, biotechnology's impact on food supply, and bioactive substances.
- Q: Is this edition suitable for both students and professionals? A: Yes, Fennema's Food Chemistry, Fourth Edition is suitable for both students and professionals in food science and technology, offering comprehensive information that meets the needs of various readers.
- Q: How many pages does the book have? A: The fourth edition has a total of 1160 pages, providing extensive information and research in food chemistry.
- Q: Who is the author of this book? A: The author of Fennema's Food Chemistry, Fourth Edition is Srinivasan Damodaran, a well-respected expert in the field.
- Q: What is the publication date of this edition? A: This edition was published on September 13, 2007.
- Q: Can you explain the importance of the new chapter on biotechnology? A: The new chapter focuses on the impact of biotechnology on food supply and quality, examining the latest research and molecular interactions, which is crucial for understanding modern food production.
- Q: What type of binding does this book have? A: Fennema's Food Chemistry, Fourth Edition is available in paperback binding, making it both durable and easy to handle.
- Q: Is this book considered a comprehensive reference for food chemistry? A: Yes, it is regarded as one of the most internationally respected references in food chemistry, consistently updated to reflect the latest scientific advances.
- Q: What condition is the book in if purchased used? A: The item condition is listed as 'Acceptable,' which indicates that it may show signs of wear but is still functional and usable.
- Q: Are there any appendices included in the book? A: Yes, the book includes useful appendices that provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.