An edition of Food biochemistry and food processing
(2006)
Food biochemistry and food processing
1st ed.
by Y. H. Hui
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Food industry and trade, Research, Food, analysisShowing 1 featured edition. View all 1 editions?
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Food biochemistry and food processing
2006, Blackwell Pub. Professional, Brand: Wiley-Blackwell, Wiley-Blackwell
in English
- 1st ed.
0813803780 9780813803784
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Book Details
Table of Contents
Food biochemistry: an introduction / W.K. Nip
Analytical techniques in food biochemistry
Marcone
Recent advances in food biotechnology research / S. Jube and D. Borthakur
Browning reactions / Villamiel, M.D. Del Castillo, and N. Corzo
Water, enzymology, biotechnology, and protein cross-linking
Water chemistry and biochemistry / C. Chieh
Enzyme classification and nomenclature /
H. Ako and W.K. Nip
Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang
Enzyme engineering and technology / D.Platis, G.A. Kotzia, I.A. Axarli, and N.E. Labrou
Protein cross-linking in food / J.A. Gerrard
Chymosin in cheese making / V. V. Mistry
Starch synthesis in the potato tuber / P. Geigenberger and A. R. Fernie
Pectic enzymes in tomatoes / M. S. Kalamaki, N. G. Stoforos, and P. S. Taoukis
Part III: Muscle foods
Biochemistry of raw meat and poultry / F. Toldra and M. Reig
Biochemistry of processing meat and poultry / F. Toldra
Chemistry and biochemistry of color in muscle foods / J. A. Perez-Alvarez, J. Fernandez-Lopez, and M. R. Rosmini
Biochemistry of seafood processing / Y. H. Hui, N. Cross ... [et al.]
Seafood enzymes / M. K. Nielsen and H. H. Nielsen
Proteomics: methodology and application in fish processing / O. T. Vilhelmsson ... [et al.]
Part IV: milk
Chemistry and biochemistry of milk constituents / P. F. Fox and A. L. Kelly
Biochemistry of milk processing / A. L. Kelly and P. F. Fox
Part E: fruits, vegetables, and cereals
Biochemistry of fruits / G. Paliyath and D. P. Murr
Biochemistry of fruit processing / M. Oke and G. Paliyath
Biochemistry of vegetable processing / M. Oke and G. Paliyath
Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel
Chemistry and biochemistry of rye flours / T. Verwimp, C.M. Courtin, and J.A. Delcour
Part VI: fermented foods
Dairy products / T. Boylston
Bakery and cereal products / J.A. Narvhus and T. Sorhaug
Biochemistry of fermented meat /
F. Toldra
Biochemistry and fermentation of beer / R. Willaert
Part VII: food safety
Microbial safety of food and food products / J.A. Odumeru
Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall
Contributors.
Edition Notes
Includes index.
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| October 17, 2022 | Edited by ImportBot | import existing book |
| February 4, 2019 | Created by MARC Bot | import existing book |