000			01841 a2200193 4500
020			_a0813803780
020			_a9780813803784
082	0	4	_a664 _bFOO
245	0	0	_aFood biochemistry and food processing _cEdited by Y. H. Hui
250			_a1st ed.
260			_aOxford: _bWiley-Blackwell, _c2006.
300			_a769 p.
500			_aHB
520			_aThe biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
546			_aEng
650		4	_aFood industry and trade - Research. _9124835
700	1		_aHui, Y. H. (ed.) _9124836
942			_cBK
999			_c38930 _d38930