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.
