Biochemistry of foods

The Resource Biochemistry of foods

Label

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

Context

Context of Biochemistry of foods

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Biochemistry of foods

Resource Information

The work Biochemistry of foods represents a distinct intellectual or artistic creation found in University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Context

Work of

Biochemistry of foods Resource Information The work Biochemistry of foods represents a distinct intellectual or artistic creation found in University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Context

Work of

Biochemistry of foods

Resource Information

The work Biochemistry of foods represents a distinct intellectual or artistic creation found in University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.