Biochemistry of Foods

Written By N.A. Michael Eskin
Biochemistry of Foods
  • Publsiher : Academic Press
  • Release : 02 December 2012
  • ISBN : 0080918085
  • Pages : 539 pages
  • Rating : /5 from reviews
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Download or read book entitled Biochemistry of Foods by author: N.A. Michael Eskin which was release on 02 December 2012 and published by Academic Press with total page 539 pages . This book available in PDF, EPUB and Kindle Format. 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

Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Total pages : 539
  • ISBN : 0080918085
GET BOOK

Summary : 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 ...

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Leo M. L. Nollet,Fidel Toldrá,Gopinadhan Paliyath,Soottawat Benjakul,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2012-07-10
  • Total pages : 912
  • ISBN : 0080918085
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Summary : Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. ...

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-15
  • Total pages : 769
  • ISBN : 0080918085
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Summary : The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and ...

Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release Date : 2009-12-16
  • Total pages : 522
  • ISBN : 0080918085
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Summary : Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to ...

Food Science The Biochemistry of Food Nutrition Student Edition

Food Science  The Biochemistry of Food   Nutrition  Student Edition
  • Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
  • Publisher : McGraw-Hill Education
  • Release Date : 2005-01-12
  • Total pages : 496
  • ISBN : 0080918085
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Summary : In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences ...

Food Frying

Food Frying
  • Author : Alam Zeb
  • Publisher : Wiley
  • Release Date : 2019-03-11
  • Total pages : 456
  • ISBN : 0080918085
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Summary : A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. ...

Food

Food
  • Author : David S. Robinson
  • Publisher : Longman Publishing Group
  • Release Date : 1987
  • Total pages : 554
  • ISBN : 0080918085
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Summary : Read online Food written by David S. Robinson, published by Longman Publishing Group which was released on 1987. Download full Food Books now! Available in PDF, ePub and Kindle....

Food Biochemistry

Food Biochemistry
  • Author : Charles Alais
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 222
  • ISBN : 0080918085
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Summary : What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The ...

Handbook of Nutritional Biochemistry

Handbook of Nutritional Biochemistry
  • Author : Sondre Haugen,Simen Meijer
  • Publisher : Nova Biomedical Books
  • Release Date : 2010-01-01
  • Total pages : 538
  • ISBN : 0080918085
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Summary : Nutritional biochemistry is one of the academic foundations that make up nutritional sciences, a discipline that encompasses the knowledge of nutrients and other food components with emphasis on their range of function and influence on mammalian physiology, health, and behaviour. This book introduces recent findings concerning the biochemical and molecular ...

Functional Foods

Functional Foods
  • Author : John Shi,Giuseppe Mazza,Marc Le Maguer
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 432
  • ISBN : 0080918085
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Summary : Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidem...

Fermented Foods Part I

Fermented Foods  Part I
  • Author : Didier Montet,Ramesh C. Ray
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 413
  • ISBN : 0080918085
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Summary : Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the ...

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables
  • Author : Elhadi M. Yahia,Armando Carrillo-Lopez
  • Publisher : Woodhead Publishing
  • Release Date : 2018-10-31
  • Total pages : 510
  • ISBN : 0080918085
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Summary : Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled ...

Physico Chemical Aspects of Food Processing

Physico Chemical Aspects of Food Processing
  • Author : S.T. Beckett
  • Publisher : Springer Science & Business Media
  • Release Date : 1995
  • Total pages : 465
  • ISBN : 0080918085
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Summary : This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and ...

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Total pages : 184
  • ISBN : 0080918085
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Summary : Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers ...

Food Biotechnology

Food Biotechnology
  • Author : Y. H. Hui,George G. Khachatourians
  • Publisher : John Wiley & Sons
  • Release Date : 1995-01-18
  • Total pages : 952
  • ISBN : 0080918085
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Summary : This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is ...