Biochemistry of Foods, 3e

Biochemistry of Foods, 3e

By (author)  , By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 3 business days
When will my order arrive?

Description

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.
show more

Product details

  • Hardback | 584 pages
  • 224 x 278 x 34mm | 1,814.36g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 3rd edition
  • 0122423526
  • 9780122423529
  • 1,407,757

Table of contents

Biochemical Changes in Raw Foods Cereals and Legumes Fruits and Vegetables Meat and Fish Milk and Eggs Biochemistry of Food Processing Browning Reactions in Foods Baking Cheese and Dairy Products Brewing and Winemaking Oilseeds and Processing Lipid Modification Biochemistry of Food Spoilage Enzymatic Browning Lipid Oxidation Off-Flavors in Milk Biotechnology Food Enzymes Nutrigenomics and Proteomics Functional Foods and Nutraceuticals
show more

Review Text

"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."-- Reference and Research Book News, December 2012
"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."-- Reference and Research Book News, December 2012
show more

Review quote

"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."--Reference and Research Book News, December 2012
show more

About Fereidoon Shahidi

By N. Michael Eskin and Dr. Uri Cogan
show more