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The Resource Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book)

Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book)

Label
Biochemistry of foods
Title
Biochemistry of foods
Statement of responsibility
edited by N.A. Michael Eskin and Fereidoon Shahidi
Contributor
Subject
Language
eng
Summary
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. . Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation . Offers expanded and updated material throughout, including valuable illustrations . Edited and authored by award-winning scientists
Member of
Cataloging source
MiAaPQ
Illustrations
illustrations
Index
index present
LC call number
TX531
LC item number
.B56 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1951-
http://library.link/vocab/relatedWorkOrContributorName
  • Eskin, N. A. M.
  • Shahidi, Fereidoon
http://library.link/vocab/subjectName
  • Food
  • Biochemistry
Label
Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology
Control code
EBC1046389
Dimensions
unknown
Edition
3rd ed.
Extent
xvii, 565 p.
Form of item
  • online
  • electronic
Isbn
9780080918099
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Specific material designation
remote
Label
Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology
Control code
EBC1046389
Dimensions
unknown
Edition
3rd ed.
Extent
xvii, 565 p.
Form of item
  • online
  • electronic
Isbn
9780080918099
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Specific material designation
remote

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