Biochemistry of foods [recurso electrónico] / edited by N. A. Michael Eskin and Fereidoon Shahidi.
Tipo de material:
TextoDetalles de publicación: Amsterdam ; Boston : Elsevier/Academic Press, c2013Edición: 3rd edDescripción: 1 online resource (xvii, 565 p.) : ill. (some col.)ISBN: 0122423526 (electronic bk.); 9780122423529 (electronic bk.)Tema(s): Food -- Analysis | Food -- Composition | Biochemistry | Biochemistry | Food -- Analysis | Food -- CompositionGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Biochemistry of foods.Clasificación CDD: 641.3 Clasificación LoC:TX545 | .B56 2013Recursos en línea: Libro electrónico ScienceDirect
Resumen: 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.
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | TX545 .B56 2013 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 380479-2001 |
Navegando Biblioteca Electrónica Estantes, Código de colección: Colección de Libros Electrónicos Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TX531 Risk management for food allergy | TX531 .H36 2015 Handbook of food allergen detection and control | TX531 .H544 2015 EB High throughput screening for food safety assessment | TX545 .B56 2013 Biochemistry of foods | TX546 Rapid sensory profiling techniques and related methods : | TX553 .A73 Antioxidants in food, vitamins and supplements | TX553 .A73 P384 2015 Processing and impact on active components in food |
Includes bibliographical references and index.
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.
Description based on title from publisher's website; (ScienceDirect; viewed on Oct. 31, 2012).
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