Biochemistry of foods:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Academic Press
2013
|
| Ausgabe: | 3. ed. |
| Schlagworte: | |
| Online-Zugang: | FUBA1 Volltext |
| Beschreibung: | Includes bibliographical references and index 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 |
| Beschreibung: | 1 Online-Ressource (XVII, 565 S.) Ill., graph. Darst. |
| ISBN: | 0122423526 9780122423529 |
Internformat
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| 245 | 1 | 0 | |a Biochemistry of foods |c ed. by N. A. Michael Eskin and Fereidoon Shahidi |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a Amsterdam [u.a.] |b Academic Press |c 2013 | |
| 300 | |a 1 Online-Ressource (XVII, 565 S.) |b Ill., graph. Darst. | ||
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| 500 | |a Includes bibliographical references and index | ||
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Datensatz im Suchindex
| _version_ | 1804152905152856064 |
|---|---|
| any_adam_object | |
| author2 | Eskin, N. A. Michael 1941- Shahidi, Fereidoon 1951- |
| author2_role | edt edt |
| author2_variant | n a m e nam name f s fs |
| author_GND | (DE-588)1067259317 (DE-588)128913657 |
| author_facet | Eskin, N. A. Michael 1941- Shahidi, Fereidoon 1951- |
| building | Verbundindex |
| bvnumber | BV042313276 |
| classification_rvk | VN 8100 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)815520901 (DE-599)BVBBV042313276 |
| dewey-full | 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3 |
| dewey-search | 641.3 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 3. ed. |
| format | Electronic eBook |
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| genre_facet | Aufsatzsammlung |
| id | DE-604.BV042313276 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 0122423526 9780122423529 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750267 |
| oclc_num | 815520901 |
| open_access_boolean | |
| owner | DE-1046 DE-188 |
| owner_facet | DE-1046 DE-188 |
| physical | 1 Online-Ressource (XVII, 565 S.) Ill., graph. Darst. |
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| publisher | Academic Press |
| record_format | marc |
| spelling | Biochemistry of foods ed. by N. A. Michael Eskin and Fereidoon Shahidi 3. ed. Amsterdam [u.a.] Academic Press 2013 1 Online-Ressource (XVII, 565 S.) Ill., graph. Darst. txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 Biochemistry fast Food / Analysis fast Food / Composition fast Food Analysis Food Composition Biochemistry Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelchemie (DE-588)4034873-8 s Biochemie (DE-588)4006777-4 s DE-604 Lebensmittel (DE-588)4034870-2 s 2\p DE-604 Eskin, N. A. Michael 1941- (DE-588)1067259317 edt Shahidi, Fereidoon 1951- (DE-588)128913657 edt Erscheint auch als Druck-Ausgabe 0-12-242352-6 Erscheint auch als Druck-Ausgabe 978-0-12-242352-9 (DE-604)BV040611775 http://www.sciencedirect.com/science/book/9780122423529 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Biochemistry of foods Biochemistry fast Food / Analysis fast Food / Composition fast Food Analysis Food Composition Biochemistry Lebensmittel (DE-588)4034870-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Biochemie (DE-588)4006777-4 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4034873-8 (DE-588)4006777-4 (DE-588)4143413-4 |
| title | Biochemistry of foods |
| title_auth | Biochemistry of foods |
| title_exact_search | Biochemistry of foods |
| title_full | Biochemistry of foods ed. by N. A. Michael Eskin and Fereidoon Shahidi |
| title_fullStr | Biochemistry of foods ed. by N. A. Michael Eskin and Fereidoon Shahidi |
| title_full_unstemmed | Biochemistry of foods ed. by N. A. Michael Eskin and Fereidoon Shahidi |
| title_short | Biochemistry of foods |
| title_sort | biochemistry of foods |
| topic | Biochemistry fast Food / Analysis fast Food / Composition fast Food Analysis Food Composition Biochemistry Lebensmittel (DE-588)4034870-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Biochemie (DE-588)4006777-4 gnd |
| topic_facet | Biochemistry Food / Analysis Food / Composition Food Analysis Food Composition Lebensmittel Lebensmittelchemie Biochemie Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9780122423529 |
| work_keys_str_mv | AT eskinnamichael biochemistryoffoods AT shahidifereidoon biochemistryoffoods |