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Biochemistry of Foods, 3e - Uri Cogan

Biochemistry of Foods, 3e

By: Uri Cogan

Hardcover Published: 1st October 2012
ISBN: 9780122423529
Number Of Pages: 584

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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.

  • Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
  • Offers expanded and updated material throughout, including valuable illustrations
  • Edited and authored by award-winning scientists

"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."--Reference and Research Book News, December 2012

Biochemical Changes in Raw Foods Cereals, Legumes and Oilseeds
Fruits and Vegetables
Meat and Fish
Edible Fluids: Milk and Eggs
Biochemistry of Food Processing
Browning Reactions in Foods
Baking Cheese and Dairy Products
Fermentation Processes
Oilseed Processing and Fat Modification
Biochemistry of Food
Spoilage Enzymatic
Browning Lipid Oxidation Off-Flavors in Milk
Food Enzymes rDNA Technologies
Nutraceuticals and Phytochemicals
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780122423529
ISBN-10: 0122423526
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 584
Published: 1st October 2012
Publisher: Elsevier Science Publishing Co Inc
Country of Publication: US
Dimensions (cm): 27.6 x 21.6  x 3.3
Weight (kg): 1.8
Edition Number: 3
Edition Type: Revised