000			03200camIa2200385 i 4500
006			m d
007			cr aa aaaaa
008			121105s2012 xx o 000 0 eng d
020			_a9780080918099 _qelectronic bk.
020			_a0080918093 _qelectronic bk.
035			_a(OCoLC)
040			_aBAUN _beng _cBAUN _erda
049			_aBAUN_MERKEZ
050		4	_aTX531 .E82 2012
245	0	0	_aBiochemistry of foods _h[electronic resource] / _cedited by N. A. Michael Eskin and Fereidoon Shahidi.
250			_a3rd ed.
264			_aBurlington : _bElsevier Science, _c2012.
300			_a1 online resource (585 pages)
336			_2rdacontent _atext _btxt
337			_2rdamedia _acomputer _bc
338			_2rdacarrier _aonline resource _bnc
347			_adata file _2rda
505	0	0	_tPreface _tList of Contributors _tPart I Biochemical Changes in Raw Foods _tChapter 1 - Cereals and Legumes _tChapter 2 - Fruits and Vegetables _tChapter 3 - Meat and Fish _tChapter 4 - Milk _tChapter 5 - Egg Components in Food Systems _tPart II Biochemistry of Food Processing _tChapter 6 - Browning Reactions in Foods _tChapter 7 - Biochemistry of Brewing _tChapter 8 - Dairy Products: Cheese and Yogurt _tChapter 9 - Oilseed Processing and Fat Modification _tPart III Biochemistry of Food Spoilage _tChapter 10 - Enzymatic Browning _tChapter 11 - Lipid Oxidation _tChapter 12 - Off-Flavors in Milk _tPart IV Biotechnology _t13 - Recombinant DNA Technologies in Food
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.
590			_aElsevir.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
650		0	_aBiochemistry.
655		4	_aElectronic books.
700	1		_aEskin, N. A. M. _q(Neason Akivah Michael)
700	1		_aShahidi, Fereidoon, _d1951-
856	4	0	_uhttp://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=485495
900			_aEK341
942			_2lcc _cEKT
999			_c31637 _d31637