| Description |
1 online resource (786 pages) |
| Contents |
Food Biochemistry and Food Processing; Contents; Contributors; Preface; Part I: Principles; 1. Food Biochemistry--An Introduction; 2. Analytical Techniques in Food Biochemistry; 3. Recent Advances in Food Biotechnology Research; 4. Browning Reactions; Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking; 5. Water Chemistry and Biochemistry; 6. Enzyme Classification and Nomenclature; 7. Enzyme Activities; 8. Enzyme Engineering and Technology; 9. Protein Cross-linking in Food; 10. Chymosin in Cheese Making; 11. Starch Synthesis in the Potato Tuber; 12. Pectic Enzymes in Tomatoes |
|
Part III: Muscle Foods13. Biochemistry of Raw Meat and Poultry; 14. Biochemistry of Processing Meat and Poultry; 15. Chemistry and Biochemistry of Color in Muscle Foods; 16. Biochemistry of Seafood Processing; 17. Seafood Enzymes; 18. Proteomics: Methodology and Application in Fish Processing; Part IV: Milk; 19. Chemistry and Biochemistry of Milk Constituents; 20. Biochemistry of Milk Processing; Part V: Fruits, Vegetable |
| 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 professi |
| Notes |
Print version record |
| Subject |
Food industry and trade -- Research
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Food industry and trade -- Research
|
| Form |
Electronic book
|
| Author |
Nip, Wai-Kit
|
|
Nollet, Leo M. L
|
| ISBN |
9780470276341 |
|
0470276347 |
|
