Biochemistry of FoodsBy
- N.A. Eskin, University of Manitoba, Winnipeg, Canada
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form.
Food scientists, nutritionists, and upper-level undergraduates in food science, food chemistry, foods and nutrition, and horticultural sience.
Hardbound, 539 Pages
Published: June 1990
Imprint: Academic Press
- 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.