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)
Resource Information
The item Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Liverpool.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Edition
- 3rd ed.
- Extent
- xvii, 565 p.
- Contents
-
- pt. I. Biochemical changes in raw foods
- pt. II. Biochemistry of food processing
- pt. III. Biochemistry of food spoilage
- pt. IV. Biotechnology
- Isbn
- 9780080918099
- Label
- Biochemistry of foods
- Title
- Biochemistry of foods
- Statement of responsibility
- edited by N.A. Michael Eskin and Fereidoon Shahidi
- 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
- 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)
- 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)
- 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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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Biochemistry-of-foods-edited-by-N.A.-Michael/Tytde3XIf08/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Biochemistry-of-foods-edited-by-N.A.-Michael/Tytde3XIf08/">Biochemistry of foods, edited by N.A. Michael Eskin and Fereidoon Shahidi, (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">University of Liverpool</a></span></span></span></span></div>
