Biochemistry of Foods

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  • Publisher : Elsevier
  • Release : 02 December 2012
  • ISBN : 9780323158961
  • Page : 252 pages
  • Rating : 4.5/5 from 103 voters

Biochemistry of Foods Book PDF summary

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

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Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A.M. Eskin
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • ISBN : 9780323158961
DOWNLOAD BOOKBiochemistry of Foods

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-15
  • ISBN : 9780470276341
DOWNLOAD BOOKFood Biochemistry and Food Processing

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

Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release Date : 2009-12-16
  • ISBN : 9781420007695
DOWNLOAD BOOKAdvances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food
  • Author : Jose Perez-Castineira
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2020-09-07
  • ISBN : 9783110593167
DOWNLOAD BOOKChemistry and Biochemistry of Food

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis
  • Author : Alam Zeb
  • Publisher : Springer Nature
  • Release Date : 2021-09-27
  • ISBN : 9783030747688
DOWNLOAD BOOKPhenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important

Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3
  • Author : Romain Jeantet,Thomas Croguennec,G?rard Brule,Pierre Schuck
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-20
  • ISBN : 9781848219342
DOWNLOAD BOOKHandbook of Food Science and Technology 3

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into

Food Frying

Food Frying
  • Author : Alam Zeb
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-10
  • ISBN : 9781119468486
DOWNLOAD BOOKFood Frying

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality

Fermented Foods, Part I

Fermented Foods, Part I
  • Author : Didier Montet,Ramesh C. Ray
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • ISBN : 9781498740814
DOWNLOAD BOOKFermented Foods, Part I

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Food Biochemistry

Food Biochemistry
  • Author : Charles Alais
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461521198
DOWNLOAD BOOKFood Biochemistry

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in

New Ingredients in Food Processing

New Ingredients in Food Processing
  • Author : Gunnar Linden,Denis Lorient
  • Publisher : CRC Press
  • Release Date : 1999-10-25
  • ISBN : 0849302609
DOWNLOAD BOOKNew Ingredients in Food Processing

The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common

Nutritional Biochemistry

Nutritional Biochemistry
  • Author : Tom Brody
  • Publisher : Academic Press
  • Release Date : 1999
  • ISBN : 0121348369
DOWNLOAD BOOKNutritional Biochemistry

This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.

Biochemistry of Milk Products

Biochemistry of Milk Products
  • Author : A T Andrews,J R Varley
  • Publisher : Elsevier
  • Release Date : 1994-09-01
  • ISBN : 9780857093066
DOWNLOAD BOOKBiochemistry of Milk Products

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables
  • Author : Elhadi M. Yahia,Armando Carrillo-Lopez
  • Publisher : Woodhead Publishing
  • Release Date : 2018-10-31
  • ISBN : 9780128132791
DOWNLOAD BOOKPostharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on

Food Chemistry and Nutritional Biochemistry

Food Chemistry and Nutritional Biochemistry
  • Author : Charles Zapsalis
  • Publisher : John Wiley & Sons
  • Release Date : 1985
  • ISBN : UOM:49015001044040
DOWNLOAD BOOKFood Chemistry and Nutritional Biochemistry

Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
  • Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
  • Publisher : Academic Press
  • Release Date : 2020-11-25
  • ISBN : 9780128173817
DOWNLOAD BOOKChemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic