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Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A.M. Eskin
  • Publsiher : Elsevier
  • Release : 02 December 2012
  • ISBN : 032315896X
  • Pages : 252 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKBiochemistry of Foods

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 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 : 02 December 2012
GET THIS BOOKBiochemistry of Foods

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

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Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 15 February 2008
GET THIS BOOKFood Biochemistry and Food Processing

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 the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of

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Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food
  • Author : Jose Perez-Castineira
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 07 September 2020
GET THIS BOOKChemistry and Biochemistry of Food

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.

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Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release : 16 December 2009
GET THIS BOOKAdvances in Food Biochemistry

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

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Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKLipids in Foods

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural

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Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKBiochemistry of Foods

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

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Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis
  • Author : Alam Zeb
  • Publisher : Springer Nature
  • Release : 27 September 2021
GET THIS BOOKPhenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

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 phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important

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Food Frying

Food Frying
  • Author : Alam Zeb
  • Publisher : John Wiley & Sons
  • Release : 10 January 2019
GET THIS BOOKFood Frying

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality

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Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food
  • Author : Jose Perez-Castineira
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 07 September 2020
GET THIS BOOKChemistry and Biochemistry of Food

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.

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Food Science: The Biochemistry of Food & Nutrition, Student Edition

Food Science: The Biochemistry of Food & Nutrition, Student Edition
  • Author : McGraw-Hill Education
  • Publisher : Glencoe/McGraw-Hill
  • Release : 01 January 2002
GET THIS BOOKFood Science: The Biochemistry of Food & Nutrition, Student Edition

Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.

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Biochemistry of food proteins

Biochemistry of food proteins
  • Author : B. J. F. Hudson
  • Publisher : Springer Science & Business Media
  • Release : 09 March 2013
GET THIS BOOKBiochemistry of food proteins

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,

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Functional Properties of Food Components

Functional Properties of Food Components
  • Author : Yeshajahu Pomeranz
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKFunctional Properties of Food Components

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on

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Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables
  • Author : Elhadi M. Yahia,Armando Carrillo-Lopez
  • Publisher : Woodhead Publishing
  • Release : 31 October 2018
GET THIS BOOKPostharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on

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Fermented Foods, Part I

Fermented Foods, Part I
  • Author : Didier Montet,Ramesh C. Ray
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKFermented Foods, Part I

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

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