Food biochemistry and food processing /
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| Autres auteurs: | |
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| Format: | Livre |
| Langue: | anglais |
| Publié: |
Ames, Iowa
Blackwell Pub. Professional
2006.
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| Édition: | 1st ed. |
| Sujets: | |
| Accès en ligne: | Table of contents Voir à l'OPAC |
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| 245 | 0 | 0 | |a Food biochemistry and food processing / |c editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]. |
| 250 | |a 1st ed. | ||
| 260 | |a Ames, Iowa |b Blackwell Pub. Professional |c 2006. | ||
| 300 | |a xiv, 769 p. |b ill. |c 27 cm. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Principles -- Food biochemistry: an introduction / W.K. Nip -- Analytical techniques in food biochemistry / M. Marcone -- Recent advances in food biotechnology research / S. Jube and D. Borthakur -- Browning reactions / M. Villamiel, M.D. Del Castillo, and N. Corzo -- Water, enzymology, biotechnology, and protein cross-linking -- Water chemistry and biochemistry / C. Chieh -- Enzyme classification and nomenclature / H. Ako and W.K. Nip -- Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang -- Enzyme engineering and technology / D. Platis ... [et al.] -- Protein cross-linking in food / J.A. Gerrard -- Chymosin in cheese making / V.V. Mistry -- Starch synthesis in the potato tuber / P. Geigenberger and A.R. Fernie -- Pectic enzymes in tomatoes / M.S. Kalamaki, N.G. Stoforos, and P.S. Taoukis -- Muscle foods -- Biochemistry of raw meat and poultry / F. Toldrá and M. Reig -- Biochemistry of processing meat and poultry / F. Toldrá -- Chemistry and biochemistry of color in muscle foods / J.A. Pérez-Alvarez and J. Fernández-Lopez -- Biochemistry of seafood processing / Y.H. Hui ... [et al.] -- Seafood enzymes / M.K. Nielsen and H.H. Nielsen -- Proteomics: methodology and application in fish processing / O.T. Vilhelmsson ... [et al.] -- | |
| 505 | 0 | |a Milk -- Chemistry and biochemistry of milk constituents / P.F. Fox and A.L. Kelly -- Biochemistry of milk processing / A.L. Kelly and P.F. Fox -- Fruits, vegetables, and cereals -- Biochemistry of fruits / G. Paliyath and D.P. Murr -- Biochemistry of fruit processing / M. Oke and G. Paliyath -- Biochemistry of vegetable processing / M. Oke and G. Paliyath -- Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel -- Rye constituents and their impact on rye processing / T. Verwimp, C.M. Courtin, and J.A. Delcour -- Fermented foods -- Dairy products / T.D. Boylston -- Bakery and cereal products / J.A. Narvhus and T. Sørhaug -- Biochemistry of fermented meat / F. Toldrá -- Biochemistry and fermentation of beer / R. Willaert -- Food safety -- Microbial safety of food and food products / J.A. Odumeru -- Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall. | |
| 650 | 0 | |a Food industry and trade |x Research. | |
| 700 | 1 | |a Hui, Y. H. |q (Yiu H.) | |
| 856 | 4 | 1 | |3 Table of contents |u http://www.loc.gov/catdir/toc/ecip0514/2005016405.html |
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