Biochemistry of Foods

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

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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 ...

• 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. ...

• 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 ...

• 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 ...

• 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 ...

• 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. ...

• 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....

• 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 ...

• 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 ...

• 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...

• 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 ...

• 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 ...

• 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 ...

• 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 ...

• 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 ...