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Books > Science & Mathematics > Physics > Applied physics & special topics > Biophysics
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Biochemistry of Foods (Paperback, 3rd edition)
Loot Price: R2,407
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Biochemistry of Foods (Paperback, 3rd edition)
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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.
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