Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science.
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.
- Academic Press
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