Biochemistry of Foods

• Author : N.A. Michael Eskin
• Publisher : Academic Press
• Release : 02 December 2012

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 builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in

• Author : Benjamin K. Simpson,Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui
• Publisher : John Wiley & Sons
• Release : 11 April 2012

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 updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential

• Author : Jose Perez-Castineira
• Publisher : Walter de Gruyter GmbH & Co KG
• Release : 07 September 2020

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 book is devoted to modern food technologies and their future perspectives.

• Author : N.A.M. Eskin
• Publisher : Elsevier
• Release : 02 December 2012

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

• Author : Fatih Yildiz
• Publisher : CRC Press
• Release : 16 December 2009

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 elucidate m

• Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
• Publisher : John Wiley & Sons
• Release : 20 June 2016

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 and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into

• Author : Neason Akivah Michael Eskin
• Publisher : Unknown
• Release : 07 June 2023

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

• Author : Joseph B. S. Braverman
• Publisher : Unknown
• Release : 07 June 1963

• Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
• Publisher : McGraw-Hill Education
• Release : 12 January 2005

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 teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment.

• Author : Joseph B. Braverman
• Publisher : Unknown
• Release : 07 June 1976

• Author : David S. Robinson
• Publisher : Longman Scientific and Technical
• Release : 07 June 1987

Abstract: This reference work on food biochemistry focuses on the nutritive value of carbohydrates, proteins, lipids, vitamins and minerals, and the action of enzymes in foods. It includes current findings of research on the composition of meat, milk, gluten and legume proteins and describes the mode of action of hydrolytic and oxidative enzymes in foods. Other discussions are as follows: nutritional needs for vitamins, minerals, essential fatty acids and amino acids; data for the composition of food ingredients and the

• Author : B. J. F. Hudson
• Publisher : Springer
• Release : 22 December 2012

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 the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes,

• Author : Charles Alais
• Publisher : Springer Science & Business Media
• Release : 06 December 2012

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in

• Author : B. J. F. Hudson
• Publisher : Springer Science & Business Media
• Release : 09 March 2013

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 the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes,

• Author : N.A. Michael Eskin,Fereidoon Shahidi
• Publisher : Academic Press
• Release : 01 October 2012

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