Biochemistry of Foods / Edition 3

by N.A. Michael Eskin, Fereidoon Shahidi

Overview

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 of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

Product Details

ISBN-13:	9780323281799
Publisher:	Elsevier Science
Publication date:	10/01/2012
Edition description:	3rd ed.
Pages:	688
Product dimensions:	8.25(w) x 11.00(h) x (d)

About the Author

Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.

Table of Contents

Biochemical Changes in Raw Foods
Cereals and Legumes
Fruits and Vegetables
Meat and Fish
Milk and Eggs
Biochemistry of Food Processing
Browning Reactions in Foods
Baking
Cheese and Dairy Products
Brewing and Winemaking
Oilseeds and Processing
Lipid Modification
Biochemistry of Food Spoilage
Enzymatic Browning
Lipid Oxidation
Off-Flavors in Milk
Biotechnology
Food Enzymes
Nutrigenomics and Proteomics
Functional Foods and Nutraceuticals

What People are Saying About This

From the Publisher

Fully revised and updated expert insights on the development of raw plants and animals and their conversion into edible products

Editorial Reviews

"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."—Reference and Research Book News, December 2012

From the Publisher