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9780122423512

Biochemistry of Foods

Biochemistry of Foods
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  • Comments: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).

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  • ISBN-13: 9780122423512
  • ISBN: 0122423518
  • Edition: 2
  • Publication Date: 1990
  • Publisher: Elsevier Science & Technology Books

AUTHOR

Eskin, N. A. Michael

SUMMARY

Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the in vivo perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better useEskin, N. A. Michael is the author of 'Biochemistry of Foods', published 1990 under ISBN 9780122423512 and ISBN 0122423518.

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