Biochemistry of Foods by N. A. Michael Eskin
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Biochemistry of Foods
By N. A. Michael Eskin

Biochemistry of Foods

3rd Revised edition

By (author) See other recent books by N. A. Michael Eskin See other recent books by Fereidoon Shahidi
Format: Hardback

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Biochemistry of Foods by N. A. Michael Eskin

Book 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. * Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation* Offers expanded and updated material throughout, including valuable illustrations* Edited and authored by award-winning scientists

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Book Details

ISBN: 9780122423529
ISBN-10: 0122423526
Format: Hardback
(276mm x 216mm x 33mm)
Pages: 584
Imprint: Academic Press Inc
Publisher: Elsevier Science Publishing Co Inc
Publish Date: 1-Aug-2005
Country of Publication: United States

Other Editions...


Books By Author N. A. Michael Eskin

Dictionary of Nutraceuticals and Functional Foods by N. A. Michael Eskin Dictionary of Nutraceuticals and Functional Foods, Hardback (December 2005)

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.

» View all books by N. A. Michael Eskin

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Author Biography - N. A. Michael Eskin

By N. Michael Eskin and Dr. Uri Cogan

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