Biochemistry Of Foods

 ( Book Product ) 

• Biochemistry Of Foods available on November 04 2023 from BiggerBooks for 119.39
  
• Biochemistry Of Foods available on September 16 2016 from VitalSource for itemprop="offers" target="_external" title="" itemscope itemtype="http://schema.org/Offer">124.95
  
• Biochemistry Of Foods available on January 29 2016 from ECampus for 121.83
  
• ISBN bar code 9780122423529 ξ1 registered November 04 2023
  
• ISBN bar code 9780122423529 ξ2 registered July 04 2016
  
• ISBN bar code 9780122423529 ξ3 registered July 21 2013
  
• Product category is Biochemistry Of Foods, 9780122423529, Book, Textbook Book

• Sku # 9780122423529N
  
• Sku # 9780122423529
  

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 modifi cation, and lipid oxidation • Offers expanded and updated material throughout, including valuable illustrations • Edited and authored by award-winning scientists

^ Eskin; Shahidi (2014). Biochemistry Of Foods, Elsevier Science. BiggerBooks. ISBN 9780122423529 (revised Nov 2023)
^ Biochemistry Of Foods VitalSource. ISBN 9780122423529 (revised Sep 2016)
^ (2013). Biochemistry Of Foods ECampus. ISBN 9780122423529 (revised Jan 2016)