Articles liés à Biochemistry of Foods
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Book by Eskin NA Michael Shahidi Fereidoon
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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
"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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- ÉditeurAcademic Press Inc
- Date d'édition2012
- ISBN 10 0122423526
- ISBN 13 9780122423529
- ReliureRelié
- Numéro d'édition3
- Nombre de pages584
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Edition internationale
Biochemistry of Foods, 3/e
Edité par
Academic Press
(2008)
ISBN 10 : 0122423526
ISBN 13 : 9780122423529
Neuf
Couverture souple
Quantité disponible : 3
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Description du livre Etat : Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. N° de réf. du vendeur ABEOCT23-203315
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Edition internationale
BIOCHEMISTRY OF FOODS, 3 EDITION
Edité par
Academic Press
(2008)
ISBN 10 : 0122423526
ISBN 13 : 9780122423529
Neuf
Couverture souple
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Etat : New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability. N° de réf. du vendeur ABTR-110
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EUR 47,67
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