£75.99

Academic Press Biochemistry of Foods

Name: Biochemistry of Foods
Brand: Academic Press
Price: 75.85 GBP
Availability: InStock

Cheese & Dairy

Price History & Forecast

Last 35 days • 35 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 35 days • 1 price levels

Days at Price

Price Analysis

Most common price: £76 (35 days, 100.0%)

Price range: £76 - £76

Price levels: 1 different prices over 35 days

Description

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 Specifications

Brand: Academic Press
Format: Paperback
ASIN: 0323281796
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 01 October 2012
Listed Since: 24 December 2013

Barcode

No barcode data available

Academic Press Biochemistry of Foods

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Biochemistry of Foods

Food Chemistry Research Developments

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects

Academic Press - Milk Proteins: From Expression to Food, 3rd Ed

CRC Press Bioprocessing Technology in Food and Health Book

Wiley Handbook of Food Science and Technology 3 - Biochemistry

Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series)

Nutritional Biochemistry

Milk Proteins: From Expression to Food (Food Science and Technology)

Encyclopedia of Dairy Sciences

Food Chemistry

Food Chemistry

Introduction to Food Chemistry

Enzymes: Novel Biotechnological Approaches for the Food Industry

Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Milk Proteins: From Expression to Food (Food Science and Technology)

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Handbook of Nutritional Biochemistry: Genomics, Metabolomics and Food Supply (Nutrition and Diet Research Progress): Genomics, Metabolomics & Food Supply

Food Processes, Biochemistry and Technology

Academic Press - Introduction to the Chemistry of Food

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Carbohydrate Chemistry for Food Scientists

Introduction to Food Chemistry