Biochemistry of Foods

Other | October 8, 2012

byN.A. Michael Eskin, N.a. Michael Eskin, Fereidoon Shahidi

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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.



  • Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
  • Offers expanded and updated material throughout, including valuable illustrations
  • Edited and authored by award-winning scientists

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From the Publisher

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 update...

Format:OtherDimensions:584 pages, 1 × 1 × 1 inPublished:October 8, 2012Publisher:Elsevier ScienceLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0080918093

ISBN - 13:9780080918099

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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