Biochemistry of Foods
Seiten
1990
|
2nd edition
Academic Press Inc (Verlag)
978-0-12-242351-2 (ISBN)
Academic Press Inc (Verlag)
978-0-12-242351-2 (ISBN)
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Deals with food science knowledge, such as ethylene biosynthesis and non-enzymatic browning.
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. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * 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
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. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * 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
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.
Erscheint lt. Verlag | 7.8.1990 |
---|---|
Verlagsort | San Diego |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 870 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-12-242351-8 / 0122423518 |
ISBN-13 | 978-0-12-242351-2 / 9780122423512 |
Zustand | Neuware |
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