Biochemistry of Foods
- 2nd Edition - December 2, 2012
- Author: N.A. Michael Eskin
- Language: English
Food scientists, nutritionists, and upper-level undergraduates in food science, food chemistry, foods and nutrition, and horticultural sience.
Biochemical Changes in Raw Foods:
Meat and Fish.
Fruits and Vegetables.
Cereals.
Milk.
Biochemistry of Food Processing:
Nonenzymic Browning.
Brewing.
Baking.
Cheese and Yogurt.
Biochemistry of Food Spoilage:
Enzymic Browning. Off-Flavors in Milk.
Biotechnology:
Enzymes in the Food Industry.
Index.
Meat and Fish.
Fruits and Vegetables.
Cereals.
Milk.
Biochemistry of Food Processing:
Nonenzymic Browning.
Brewing.
Baking.
Cheese and Yogurt.
Biochemistry of Food Spoilage:
Enzymic Browning. Off-Flavors in Milk.
Biotechnology:
Enzymes in the Food Industry.
Index.
- Edition: 2
- Published: December 2, 2012
- Language: English
NE
N.A. Michael Eskin
Affiliations and expertise
University of Manitoba, Winnipeg, CanadaRead Biochemistry of Foods on ScienceDirect