Biochemistry of Foods Eskin Shahidi Paperback Academic Press 9780323281799 3e

Biochemistry of FoodsAuthor(s): N.A. Michael Eskin, Fereidoon Shahidi\nFormat: Paperback\nPublisher: Elsevier Science & Technology, United Kingdom\nImprint: Academic Press Inc\nISBN-13: 9780323281799, 978-0323281799\nSynopsis\nThis 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 .