食品の生化学（第３版） Biochemistry of Foods （3TH）

Eskin, N. A. Michael (EDT)/ Shahidi, Fereidoon (EDT)

Academic Pr（2012/10発売）

• 製本 Hardcover:ハードカバー版／ページ数 565 p.
• 言語 ENG
• 商品コード 9780122423529
• DDC分類 664

基本説明

４分の１以上の新規または改訂された内容を収録。１５年ぶりの改訂版。
Provides information on the development of raw plants and animals and their conversion into edible products. Deals with the nature, synthesis and processing aspects of food components.

Full Description

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.

Contents

Biochemical Changes in Raw FoodsCereals and LegumesFruits and VegetablesMeat and FishMilk and EggsBiochemistry of Food ProcessingBrowning Reactions in FoodsBaking Cheese and Dairy ProductsBrewing and WinemakingOilseeds and ProcessingLipid Modification Biochemistry of Food SpoilageEnzymatic BrowningLipid OxidationOff-Flavors in MilkBiotechnologyFood EnzymesNutrigenomics and ProteomicsFunctional Foods and Nutraceuticals