Biochemistry of Foods
3rd Revised edition
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Biochemistry of Foods by N. A. Michael Eskin
Book DescriptionThis 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.
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Book DetailsISBN: 9780122423529
(276mm x 216mm x 33mm)
Imprint: Academic Press Inc
Publisher: Elsevier Science Publishing Co Inc
Publish Date: 1-Aug-2005
Country of Publication: United States
Books By Author N. A. Michael Eskin
Dictionary of Nutraceuticals and Functional Foods, Hardback (December 2005)» View all books by N. A. Michael Eskin
Offers information on over 470 nutraceutical and functional food products and compounds. This work contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables to facilitate recognition and understanding. It also defines the most commonly used terms in the field of nutraceuticals and functional foods.
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Author Biography - N. A. Michael Eskin
By N. Michael Eskin and Dr. Uri Cogan
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