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To order this title, and for more information, click here
Second Edition
By
N.A. Eskin, University of Manitoba, Winnipeg, Canada
Description
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.
Audience
Food scientists, nutritionists, and upper-level undergraduates in food science, food chemistry, foods and nutrition, and horticultural sience.
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.
| Bibliographic details |
Hardbound, 539 pages, publication date: JUN-1990
ISBN-13: 978-0-12-242351-2
ISBN-10: 0-12-242351-8
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
USD 150
EUR 106.95
GBP 90.99
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090/910
Last update: 3 Oct 2009
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