TY  - BOOK
AU  - Eskin,N.A.M.
AU  - Shahidi,Fereidoon
TI  - Biochemistry of foods
SN  - 9780080918099
AV  - TX531 .E82 2012 
PY  - 2012///
CY  - Burlington
PB  - Elsevier Science
KW  - Food
KW  - Analysis
KW  - Composition
KW  - Biochemistry
KW  - Electronic books
N1  - Preface; List of Contributors; Part I Biochemical Changes in Raw Foods; Chapter 1 - Cereals and Legumes; Chapter 2 - Fruits and Vegetables; Chapter 3 - Meat and Fish; Chapter 4 - Milk; Chapter 5 - Egg Components in Food Systems; Part II Biochemistry of Food Processing; Chapter 6 - Browning Reactions in Foods; Chapter 7 - Biochemistry of Brewing; Chapter 8 - Dairy Products: Cheese and Yogurt; Chapter 9 - Oilseed Processing and Fat Modification; Part III Biochemistry of Food Spoilage; Chapter 10 - Enzymatic Browning; Chapter 11 - Lipid Oxidation; Chapter 12 - Off-Flavors in Milk; Part IV Biotechnology; 13 - Recombinant DNA Technologies in Food
N2  - 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
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