Biochemistry of Foods
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 builds upon the first in presenting state-of-the-art research in food science.
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use
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activity amino acids amylase anthocyanin antioxidant apples ascorbic acid baking barley beef beer Biochem Biol Biophys biosynthesis bovine bread Brew carotenoids casein casein micelles cell wall cellulase Cereal Chem changes cheese ripening chlorophyll chloroplasts CHZOH climacteric co-workers color compounds Dairy Res Dairy Sci degradation dough effect endosperm enzymatic enzyme ethylene extracts fatty acids fermentation ﬁlaments ﬁrst ﬁsh ﬂavor ﬂuorescent Food Agric Food Chem Food Sci formation fractions fructose germination glucose glutenin grain Hoseney hydrolysis hydrolyzed identiﬁed immobilized increase inﬂuence inhibition involved K-casein levels lipase lipids lipolysis lipoxygenase Maillard reaction malt meat membrane methionine metmyoglobin micelles muscle or-amylase oxidation oxygen pathway pectin peptides Phytochemistry pigments Plant Physiol polyphenol oxidase postmortem potato presence production protease protein proteolysis Puriﬁcation rennet reported researchers role soluble speciﬁc starch starch granules storage structure studies sucrose sugar synthesis temperature tion tissue wheat ﬂour wort yeast yoghurt