Chemistry and Biochemistry of Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Chemistry and Biochemistry of Food write by Jose Pérez-Castiñeira. This book was released on 2024-01-29. Chemistry and Biochemistry of Food available in PDF, EPUB and Kindle.
Chemistry and Biochemistry of Food
Chemistry and Biochemistry of Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Chemistry and Biochemistry of Food write by Jose Perez-Castineira. This book was released on 2020-09-07. Chemistry and Biochemistry of Food available in PDF, EPUB and Kindle. This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Chemistry and Biochemistry of Food
Chemistry and Biochemistry of Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Chemistry and Biochemistry of Food write by Jose Perez-Castineira. This book was released on 2020-09-07. Chemistry and Biochemistry of Food available in PDF, EPUB and Kindle. This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Biochemistry of Foods
Biochemistry of Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biochemistry of Foods write by N.A. Michael Eskin. This book was released on 2012-10-08. Biochemistry of Foods available in PDF, EPUB and Kindle. 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
Food Biochemistry and Food Processing
Food Biochemistry and Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Biochemistry and Food Processing write by Benjamin K. Simpson. This book was released on 2012-04-11. Food Biochemistry and Food Processing available in PDF, EPUB and Kindle. 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, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
