Food Biochemistry And Food Processing

Food Biochemistry And Food Processing

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson
Որքա՞ն է ձեզ դուր եկել այս գիրքը:
Ինչպիսի՞ն է բեռնված ֆայլի որակը:
Բեռնեք գիրքը` գնահատելու դրա որակը
Ինչպիսի՞ն է բեռնված ֆայլերի որակը:
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Կատեգորիաներ:
Տարի:
2006
Հրատարակում:
1st ed
Հրատարակչություն:
Blackwell Pub. Professional
Լեզու:
english
Էջեր:
761
ISBN 10:
0813803780
ISBN 13:
9780813803784
Ֆայլ:
PDF, 8.41 MB
IPFS:
CID , CID Blake2b
english, 2006
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