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02936nam a2200421 a 4500 |
| 001 |
11821 |
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20171111224318.0 |
| 008 |
140305s us a 00110 eng |
| 020 |
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|a 0813803780 (alk. paper)
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|a 9780813803784
|c DAPL
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|a 664
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|a Food biochemistry and food processing /
|c editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.].
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|a 1st ed.
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| 260 |
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|a Ames, Iowa :
|b Blackwell Pub. Professional,
|c c2006.
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| 300 |
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|a xiv, 769 p. :
|b ill. ;
|c 27 cm.
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|a Includes bibliographical references and index.
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|a Part I : Principles : 1. Food biochemistry : an introduction - - 2.Analytical techniques in food biochemistry - - 3. Recent advances in food biotechnology research - - 4.Browning reactions - - Part II : Water, enzymology, biotechnology, and protein cross-linking : 5. Water chemistry and biochemistry - - 6. Enzyme classification and nomenclature - - 7. Enzyme activities - - 8. Enzyme engineering and technology - - 9. Protein cross-linking in food - - 10 Chymosin in cheese making - - 11.Starch synthesis in the potato tuber - - 12. Pectic enzymes in tomatoes - - Part III : Muscle foods : 13.Biochemistry of raw meat and poultry - - 14. Biochemistry of processing meat and poultry - - 15. Chemistry and biochemistry of color in muscle foods - - 16. Biochemistry of seafood processing - - 17.Seafood enzymes - - 18. Proteomics: methodology and application in fish processing - - Part IV: Milk : 19.Chemistry and biochemistry of milk constituents - - 20. Biochemistry of milk processing - - Part V : Fruits, vegetables, and cereals : 21.Biochemistry of fruits - - 22. Biochemistry of fruit processing - - 23. Biochemistry of vegetable processing - - 24. Nonenzymatic browning of cookies, crackers, and breakfast cereals - - 25. Rye constituents and their impact on rye processing - - Part VI : Fermented foods : 26. Dairy products - - 27. Bakery and cereal products - - 28. Biochemistry of fermented meat - 29. Biochemistry and fermentation of beer - - Part VII : Food safety - 30. Microbial safety of food and food products - - 31.Emerging bacterial foodborne pathogens and methods of detection.
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|a Food industry and trade
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|a Food
|x Preservation
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|a Food
|x Microbiology
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| 650 |
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|a Food
|x Packaging
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| 650 |
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|a Enzymes
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| 650 |
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|a Fermentation
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| 650 |
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2 |
|a Food technology
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| 650 |
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2 |
|a Milk
|x Sterilization
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| 650 |
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2 |
|a Meat industry and trade
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| 650 |
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2 |
|a Meat
|x Preservation
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| 650 |
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2 |
|a Vegetables
|x Preservation
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| 650 |
0 |
2 |
|a Seafood
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| 650 |
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2 |
|a Cereal products
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| 650 |
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2 |
|a Rye
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| 650 |
0 |
2 |
|a Food industry and trade
|x Safety measures
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| 650 |
0 |
2 |
|a Food handling
|x Safety measures
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| 650 |
0 |
2 |
|a Beer
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| 650 |
0 |
2 |
|a Food
|x Safety measures
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| 650 |
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2 |
|a Seafood
|x Safety measures
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| 700 |
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|a Hui, Y. H.
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| 952 |
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|a GrTHDAPL
|b 5903ba006c5ad119ff91a31d
|c 952a
|d 9528
|e RES 664.028 Foo
|t 1
|x m
|z Books
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