Biochemistry of Foods

Biochemistry of Foods

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Description

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.
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Product details

  • Hardback | 539 pages
  • 160.02 x 231.14 x 40.64mm | 952.54g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • 0122423518
  • 9780122423512

Table of 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.
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