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Biochemistry of foods /

By: Eskin, N. A. Michael.
Publisher: London : Elsevier, 2013Edition: 3rd edition.Description: xvii, 565 p. : ill. ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780122423529; 9780122423529:; 0122423526.Subject(s): Food | BiochemistryDDC classification: 664
Contents:
Preface -- List of contributors -- Part I : biochemical changes in raw foods. 1 : cereals and legumes / Kequan Zhou, Margaret Slavin, Herman Lutterodt, Monica Whent, N. A. Michael Eskin and Liangli Yu. 2 : fruits and vegetables / N.A. Micahel Eskin and Ernst Hoelhn. 3 : meat and fish / N.A. Michael Eskin, Michael Aliani and Fereidoon Shahidi. 4 : milk : N.A. Michael Eskin and H. Douglas Goff. 5 : egg components in food systems / Yoshinori Mine and Hua Zhang -- Part II : biochemistry of food processing. 6 : browning reactions in foods / N. A. Michael Eskin, Chi-Tang Ho and Fereidonn Shahidi. 7 : biochemistry of brewing / Graham G. Stewart. 8 : dairy products : cheese and yogurt. 9 : oilseed processing and fat modification / Fereidoon Shahidi -- Part III : biochemistry of food spoilage. 10 : enzymatic browning / Vera Lúcia Valente Mesquita and Christiane Querioz. 11 : lipid oxidation / Karen M. Schaich. Fereidoon Shahidi, Ying Zhong and N. A. Michael Eskin. 12 : off-flavours in milk / Juan He, Pedro Vazquez-Landaverde, Michael C. Qian and N. A. Michale Eskin -- Part IV : biotechnology. 13 : recombinant DNA technologies -- Index.
Summary: 'Biochemistry of Foods' presents the most current science available on the subject. It addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs, reviews the processing of foods and much more.
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Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 ESK (Browse shelf(Opens below)) 1 Available 0063801
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 ESK (Browse shelf(Opens below)) 1 Available 0092655
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 ESK (Browse shelf(Opens below)) 2 Available 0063817
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 ESK (Browse shelf(Opens below)) 2 Missing 0092649
Total holds: 0

Includes bibliographic references and index.

Preface -- List of contributors -- Part I : biochemical changes in raw foods. 1 : cereals and legumes / Kequan Zhou, Margaret Slavin, Herman Lutterodt, Monica Whent, N. A. Michael Eskin and Liangli Yu. 2 : fruits and vegetables / N.A. Micahel Eskin and Ernst Hoelhn. 3 : meat and fish / N.A. Michael Eskin, Michael Aliani and Fereidoon Shahidi. 4 : milk : N.A. Michael Eskin and H. Douglas Goff. 5 : egg components in food systems / Yoshinori Mine and Hua Zhang -- Part II : biochemistry of food processing. 6 : browning reactions in foods / N. A. Michael Eskin, Chi-Tang Ho and Fereidonn Shahidi. 7 : biochemistry of brewing / Graham G. Stewart. 8 : dairy products : cheese and yogurt. 9 : oilseed processing and fat modification / Fereidoon Shahidi -- Part III : biochemistry of food spoilage. 10 : enzymatic browning / Vera Lúcia Valente Mesquita and Christiane Querioz. 11 : lipid oxidation / Karen M. Schaich. Fereidoon Shahidi, Ying Zhong and N. A. Michael Eskin. 12 : off-flavours in milk / Juan He, Pedro Vazquez-Landaverde, Michael C. Qian and N. A. Michale Eskin -- Part IV : biotechnology. 13 : recombinant DNA technologies -- Index.

'Biochemistry of Foods' presents the most current science available on the subject. It addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs, reviews the processing of foods and much more.

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