Advances in Food Biochemistry
Title | Advances in Food Biochemistry PDF eBook |
Author | Fatih Yildiz |
Publisher | CRC Press |
Pages | 522 |
Release | 2009-12-16 |
Genre | Medical |
ISBN | 1420007696 |
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
Food Biochemistry and Food Processing
Title | Food Biochemistry and Food Processing PDF eBook |
Author | Y. H. Hui |
Publisher | John Wiley & Sons |
Pages | 786 |
Release | 2008-02-15 |
Genre | Technology & Engineering |
ISBN | 0470276347 |
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 food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Food Biochemistry and Food Processing
Title | Food Biochemistry and Food Processing PDF eBook |
Author | Benjamin K. Simpson |
Publisher | John Wiley & Sons |
Pages | 909 |
Release | 2012-04-11 |
Genre | Technology & Engineering |
ISBN | 1118308050 |
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 principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Nutritional Biochemistry
Title | Nutritional Biochemistry PDF eBook |
Author | Tom Brody |
Publisher | Academic Press |
Pages | 1044 |
Release | 1999 |
Genre | Medical |
ISBN | 9780121348366 |
This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.
Advances in Food Biochemistry
Title | Advances in Food Biochemistry PDF eBook |
Author | |
Publisher | |
Pages | 304 |
Release | 2015 |
Genre | |
ISBN | 9788126164325 |
Handbook of Food Science and Technology 3
Title | Handbook of Food Science and Technology 3 PDF eBook |
Author | Romain Jeantet |
Publisher | John Wiley & Sons |
Pages | 441 |
Release | 2016-06-14 |
Genre | Technology & Engineering |
ISBN | 1119296218 |
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 account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Food Biotechnology
Title | Food Biotechnology PDF eBook |
Author | Ulf Stahl |
Publisher | Springer |
Pages | 280 |
Release | 2008-08-05 |
Genre | Technology & Engineering |
ISBN | 3540705368 |
This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.