Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form. This book includes key features such as: expanded coverage and more recent findings incorporated in response to user comments; and incorporates latest research results in concise integrated form; incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use.
- Limba : Engleza
- Cuprins : 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.
- Data Publicarii : 07 Aug 1990
- Editie : 2 Rev ed
- Format : Hardback
- Numar pagini : 539
- ISBN : 9780122423512