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Food biochemistry and food processing

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Bibliographic Details
Group Author: Simpson, Benjamin K
Published:
Literature type: Electronic eBook
Language: English
Edition: 2nd ed.
Subjects:
Food industry and trade > Research
Food > Analysis
Food > Composition
Food > Packaging
TECHNOLOGY & ENGINEERING / Food Science
Aliments > Indústria i comerç > Investigació
Aliments > Biotecnologia
Aliments > Anàlisi
Aliments > Composició
Aliments > Envasament
Electronic books
Llibres electrònics
Online Access: http://onlinelibrary.wiley.com/book/10.1002/9781118308035
Carrier Form: 1 online resource (xii, 896 p.) : ill.
Bibliography: Includes bibliographical references and index.
ISBN: 9781118308035 (electronic bk.)
1118308034 (electronic bk.)
9781118308042 (electronic bk.)
1118308042 (electronic bk.)
Index Number: TP370
CLC: TS201.2
Contents: Part 1: Principles/Food Analysis -- 1. An Introduction to Food Biochemistry -- 2. Analytical Techniques in Food Biochemistry -- 3. Enzymes in Food Analysis -- 4. Browning Reactions -- 5. Water Chemistry and Biochemistry -- Part 2: Biotechnology and Ezymology -- 6. Enzyme Classification and Nomenclature -- 7. Biocatalysis, Enzyme Engineering and Biotechnology -- 8. Enzyme Activities -- 9. Enzymes in Food Processing -- 10. Protein Cross-linking in Food -- Structure, Applications, Implications for Health and Food Safety -- 11. Chymosin in Cheese Making -- 12. Pectic Enzymes in Tomatoes -- 13. S

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