Biochemistry of Foods / Edition 2

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Overview

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 modifi cation, and lipid oxidation

• Offers expanded and updated material throughout, including valuable illustrations

• Edited and authored by award-winning scientists

Audience: Food scientists, nutritionists, and upper-level undergraduates in food science, food chemistry, foods and nutrition, and horticultural sience.

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Editorial Reviews

From the Publisher
"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."—Reference and Research Book News, December 2012
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Product Details

  • ISBN-13: 9780122423512
  • Publisher: Elsevier Science
  • Publication date: 6/1/1990
  • Edition description: Older Edition
  • Edition number: 2
  • Pages: 539
  • Product dimensions: 1.44 (w) x 6.00 (h) x 9.00 (d)

Table of Contents

Biochemical Changes in Raw Foods:
Meat and Fish.
Fruits and Vegetables.
Cereals.
Milk.
Biochemistry of Food Processing:
Nonenzymic Browning.
Brewing.
Baking.
Cheese and Yogurt.
Biochemistry of Food Spoilage:
Enzymic Browning. Off-Flavors in Milk.
Biotechnology:
Enzymes in the Food Industry.
Index.

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