FNIS LORIENT, Dépariment de Buchinle et Toxiculgie Ament, Esule Nation ‘SHpieure de Bole Aplqte 3 lx Naito et 4 FAlientatin, Don, Fane JHAPL A. MARLETTA, Department of Natio sd Fond Sees, Mascots sate ot Techalogy, Cambie, Manachuwsts, JURVO NAKAI, Departmen of Fo Son, Uni of Bish Calum, Vane rs Colina Canals SEE W. NAWAR, Darien! of Food Sens 4nd Notion, Unie of Mas ats, Aes, Masai ILLIAM D. FOWRIE, Deparment of Fd Sciece, Unter of Bh Cain, cure, Bh Columbia, Canad NOMAS RICHARDSON.* Depumeat of Food Senet, Uniesity of Wisin vis, Mado, Wioasa AKOLD E. SWAISGOOD, Bepnent uf Food Sense Noth Cana Sate Unie yRakigh Noh Cao EVEN R. TANNENBALM. Dsparor of Nout and Food Sees, Maite sue of Technology Cambri, nachos YL. WHISTLER, Deparnent of Blshemity,Pard Lnery, West Lape, RALD N. MOGAN, Deproet of Nui ad Food Sense, Maschases Ii of Tekno, Camtrdee Misch NON K. YOUNG. Destisen of Nutrtion a Fol See, Masacuscs Is # of Tedhiaogy. Cambie, Manas INDICE DE CONTENIDO Prdlogo als vegunda edisibn Plog a pei iia Colaboradors| 1 Intoduccin a fa aimica de os aimentos 3 ‘Owen R Feonema y Seve R. Tannenbaum 2 Agua y hilo » ‘Omen R.Feanema 2. Carbohidatos " Foy L Whe y James B. Daniel, 4. Lips 1s Massey Newar 5. Aminodeidos, pias y procinas ns Jean Claude Chefs, Jean Lots Cag Denis Lriont 6 Ensimas as Thomas Richardson y Dovglas B Hysop 7. Veaminsy mineraes a7 Steen KTeanenbaum, Vernon R. Yous y Michael © Arher 8. Pipmentosy otros coorates as Fredrick Francis 9. Fsor 9 Robert C. Lindsay 10. Adtivs aliments 7 oter C Lindseynde alfabiico aaa 102s QUIMICA DE LOS ALIMENTOSa INTRODUCCION A LA QUIMICA DE Los ALIMENTOS ‘Owen R. Fennema University of Wisconsin Madison, Madison, Wisconsin Steven R. Tannenbaum Massochuse Cambie, Marsthuseus oun pequetoporsentae dea pola Tow gue se dspone en abundancia yen gran pat procesados adil de sstansias imicas Em esos pares lt preocibe- 3