Biochemistry of Foods:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington
Elsevier Science
2012
|
| Ausgabe: | 3rd ed |
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 |
| Beschreibung: | III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. 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 |
| Beschreibung: | 585 pages |
| ISBN: | 9780080918099 0080918093 |
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| 500 | |a Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. | ||
| 500 | |a V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing | ||
| 500 | |a Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. | ||
| 500 | |a VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. | ||
| 500 | |a III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. | ||
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| author | Eskin, N. A. Michael |
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| dewey-search | 664 |
| dewey-sort | 3664 |
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| discipline | Chemie / Pharmazie |
| edition | 3rd ed |
| format | Electronic eBook |
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| owner | DE-1047 DE-1046 |
| owner_facet | DE-1047 DE-1046 |
| physical | 585 pages |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Elsevier Science |
| record_format | marc |
| spelling | Eskin, N. A. Michael Verfasser aut Biochemistry of Foods 3rd ed Burlington Elsevier Science 2012 585 pages txt rdacontent c rdamedia cr rdacarrier III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE. Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE. V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING. VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11 -- Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12 -- Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13 -- Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Biochemistry fast Food fast Food Biochemistry Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Biochemie (DE-588)4006777-4 s 2\p DE-604 Lebensmittelchemie (DE-588)4034873-8 s 3\p DE-604 Shahidi, Fereidoon Sonstige oth 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 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Eskin, N. A. Michael Biochemistry of Foods TECHNOLOGY & ENGINEERING / Food Science bisacsh Biochemistry fast Food fast Food Biochemistry Lebensmittel (DE-588)4034870-2 gnd Biochemie (DE-588)4006777-4 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4006777-4 (DE-588)4034873-8 (DE-588)4143413-4 |
| title | Biochemistry of Foods |
| title_auth | Biochemistry of Foods |
| title_exact_search | Biochemistry of Foods |
| title_full | Biochemistry of Foods |
| title_fullStr | Biochemistry of Foods |
| title_full_unstemmed | Biochemistry of Foods |
| title_short | Biochemistry of Foods |
| title_sort | biochemistry of foods |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Biochemistry fast Food fast Food Biochemistry Lebensmittel (DE-588)4034870-2 gnd Biochemie (DE-588)4006777-4 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Biochemistry Food Lebensmittel Biochemie Lebensmittelchemie Aufsatzsammlung |
| work_keys_str_mv | AT eskinnamichael biochemistryoffoods AT shahidifereidoon biochemistryoffoods |