| 000 | 03279cam a2200517Ka 4500 | ||
|---|---|---|---|
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| 003 | SIRSI | ||
| 005 | 20160812084650.0 | ||
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| 007 | cr cnu---unuuu | ||
| 008 | 121031s2013 ne a ob 001 0 eng d | ||
| 040 |
_aOPELS _cOPELS _dOCLCQ _dE7B _dGZM _dOCLCF |
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| 020 | _a0122423526 (electronic bk.) | ||
| 020 | _a9780122423529 (electronic bk.) | ||
| 020 | _z9780122423529 (print) | ||
| 020 | _z0122423526 (print) | ||
| 029 | 1 |
_aNZ1 _b14672544 |
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_aDEBSZ _b380432528 |
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| 050 | 4 |
_aTX545 _b.B56 2013 |
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| 082 | 0 | 4 |
_a641.3 _223 |
| 049 | _aTEFA | ||
| 245 | 0 | 0 |
_aBiochemistry of foods _h[recurso electrónico] / _cedited by N. A. Michael Eskin and Fereidoon Shahidi. |
| 250 | _a3rd ed. | ||
| 260 |
_aAmsterdam ; _aBoston : _bElsevier/Academic Press, _cc2013. |
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| 300 |
_a1 online resource (xvii, 565 p.) : _bill. (some col.) |
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| 504 | _aIncludes bibliographical references and index. | ||
| 520 | _aThis 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. | ||
| 588 | _aDescription based on title from publisher's website; (ScienceDirect; viewed on Oct. 31, 2012). | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 | _aBiochemistry. | |
| 650 | 7 |
_aBiochemistry. _2fast _0(OCoLC)fst00831961 |
|
| 650 | 7 |
_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460 |
|
| 650 | 7 |
_aFood _xComposition. _2fast _0(OCoLC)fst00930485 |
|
| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aEskin, N. A. M. _q(Neason Akivah Michael) |
|
| 700 | 1 |
_aShahidi, Fereidoon, _d1951- |
|
| 776 | 0 | 8 |
_iPrint version: _tBiochemistry of foods. _b3rd ed. _dAmsterdam ; London : Elsevier/Academic Press, 2013 _z9780122423529 _w(OCoLC)820530221 |
| 856 | 4 | 0 |
_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780122423529 |
| 596 | _a19 | ||
| 942 | _cLIBRO_ELEC | ||
| 999 |
_c207400 _d207400 |
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