Biochemistry of Foods

Written By N.A.M. Eskin
Biochemistry of Foods
  • Publsiher : Elsevier
  • Release : 02 December 2012
  • ISBN : 032315896X
  • Pages : 252 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Biochemistry of Foods written by N.A.M. Eskin which was release on 02 December 2012, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A.M. Eskin
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Total pages : 252
  • ISBN : 032315896X
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Summary : Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within ...

Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Total pages : 539
  • ISBN : 032315896X
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Summary : 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 ...

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Benjamin K. Simpson
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-11
  • Total pages : 912
  • ISBN : 032315896X
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Summary : 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 ...

Biochemistry of food proteins

Biochemistry of food proteins
  • Author : B. J. F. Hudson
  • Publisher : Springer
  • Release Date : 2012-12-22
  • Total pages : 419
  • ISBN : 032315896X
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Summary : Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of ...

Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food
  • Author : Jose Perez-Castineira
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2020-09-07
  • Total pages : 587
  • ISBN : 032315896X
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Summary : 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 ...

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-15
  • Total pages : 769
  • ISBN : 032315896X
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Summary : 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, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and ...

Biochemistry of food proteins

Biochemistry of food proteins
  • Author : B. J. F. Hudson
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-03-09
  • Total pages : 419
  • ISBN : 032315896X
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Summary : Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of ...

Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release Date : 2009-12-16
  • Total pages : 522
  • ISBN : 032315896X
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Summary : Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to ...

Food Science The Biochemistry of Food Nutrition Student Edition

Food Science  The Biochemistry of Food   Nutrition  Student Edition
  • Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
  • Publisher : McGraw-Hill Education
  • Release Date : 2005-01-12
  • Total pages : 496
  • ISBN : 032315896X
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Summary : In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences ...

Food Biochemistry

Food Biochemistry
  • Author : Charles Alais,G. Linden
  • Publisher : New York : Ellis Horwood
  • Release Date : 1991
  • Total pages : 222
  • ISBN : 032315896X
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Summary : General observations on the composition of foodstuffs; simple carbohydrates and derived products; polysaccharides; lipids; proteins; minerals; water; vitamins; pigments; cereals - bread; proteins from leguminous plants and single-cell organisms; fermented drinks; milk and dairy products; meat and blood products; eggs; oils and fats; additives....

Biochemistry of Foods

Biochemistry of Foods
  • Author : Z. Berk
  • Publisher : Unknown
  • Release Date : 1976
  • Total pages : 315
  • ISBN : 032315896X
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Summary : Download or read online Biochemistry of Foods written by Z. Berk, published by which was released on 1976. Get Biochemistry of Foods Books now! Available in PDF, ePub and Kindle....

Biochemistry of Foods

Biochemistry of Foods
  • Author : Fereidoon Shahidi
  • Publisher : Unknown
  • Release Date : 2012
  • Total pages : 585
  • ISBN : 032315896X
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Summary : Download or read online Biochemistry of Foods written by Fereidoon Shahidi, published by which was released on 2012. Get Biochemistry of Foods Books now! Available in PDF, ePub and Kindle....

The Biochemistry of Foods

The Biochemistry of Foods
  • Author : Joseph B. S. Braverman's
  • Publisher : Unknown
  • Release Date : 1976
  • Total pages : 313
  • ISBN : 032315896X
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Summary : Download or read online The Biochemistry of Foods written by Joseph B. S. Braverman's, published by which was released on 1976. Get The Biochemistry of Foods Books now! Available in PDF, ePub and Kindle....

Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3
  • Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-20
  • Total pages : 436
  • ISBN : 032315896X
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Summary : This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists ...

Phenolic Antioxidants in Foods Chemistry Biochemistry and Analysis

Phenolic Antioxidants in Foods  Chemistry  Biochemistry and Analysis
  • Author : Alam Zeb
  • Publisher : Springer Nature
  • Release Date : 2021-09-27
  • Total pages : 556
  • ISBN : 032315896X
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Summary : Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of ...