This latest edition of the most internationally respected reference in food chemistry for more than 30 years, <b>
<i>Fennema's Food Chemistry, 5th Edition</i>
</b> once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. 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. This edition introduces new editors and contributors who are recognized experts in their fields. <br />The fifth edition presents a completely rewritten chapter on <i>Water and Ice, </i> written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including <i>Carbohydrates</i> (Chapter 3), which has been expanded to include a section on Maillard rea
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