LEADER 04459nam 22005654a 450 001 996205057803316 005 20230829010323.0 010 $a1-281-31776-4 010 $a9786611317768 010 $a0-470-27757-2 010 $a0-470-27634-7 035 $a(CKB)1000000000376161 035 $a(EBL)362020 035 $a(SSID)ssj0000354208 035 $a(PQKBManifestationID)11270503 035 $a(PQKBTitleCode)TC0000354208 035 $a(PQKBWorkID)10302774 035 $a(PQKB)11030582 035 $a(MiAaPQ)EBC362020 035 $a(MiAaPQ)EBC3057174 035 $a(Au-PeEL)EBL3057174 035 $a(OCoLC)184983197 035 $a(EXLCZ)991000000000376161 100 $a20050608d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood biochemistry and food processing$b[electronic resource] /$feditor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.] 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub. Professional$d2006 215 $a1 online resource (786 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-0378-0 320 $aIncludes bibliographical references and index. 327 $aPrinciples -- Food biochemistry: an introduction / W.K. Nip -- Analytical techniques in food biochemistry / M. Marcone -- Recent advances in food biotechnology research / S. Jube and D. Borthakur -- Browning reactions / M. Villamiel, M.D. Del Castillo, and N. Corzo -- Water, enzymology, biotechnology, and protein cross-linking -- Water chemistry and biochemistry / C. Chieh -- Enzyme classification and nomenclature / H. Ako and W.K. Nip -- Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang -- Enzyme engineering and technology / D. Platis ... [et al.] -- Protein cross-linking in food / J.A. Gerrard -- Chymosin in cheese making / V.V. Mistry -- Starch synthesis in the potato tuber / P. Geigenberger and A.R. Fernie -- Pectic enzymes in tomatoes / M.S. Kalamaki, N.G. Stoforos, and P.S. Taoukis -- Muscle foods -- Biochemistry of raw meat and poultry / F. Toldra? and M. Reig -- Biochemistry of processing meat and poultry / F. Toldra? -- Chemistry and biochemistry of color in muscle foods / J.A. Pe?rez-Alvarez and J. Ferna?ndez-Lopez -- Biochemistry of seafood processing / Y.H. Hui ... [et al.] -- Seafood enzymes / M.K. Nielsen and H.H. Nielsen -- Proteomics: methodology and application in fish processing / O.T. Vilhelmsson ... [et al.] -- 327 $aMilk -- Chemistry and biochemistry of milk constituents / P.F. Fox and A.L. Kelly -- Biochemistry of milk processing / A.L. Kelly and P.F. Fox -- Fruits, vegetables, and cereals -- Biochemistry of fruits / G. Paliyath and D.P. Murr -- Biochemistry of fruit processing / M. Oke and G. Paliyath -- Biochemistry of vegetable processing / M. Oke and G. Paliyath -- Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel -- Rye constituents and their impact on rye processing / T. Verwimp, C.M. Courtin, and J.A. Delcour -- Fermented foods -- Dairy products / T.D. Boylston -- Bakery and cereal products / J.A. Narvhus and T. Sørhaug -- Biochemistry of fermented meat / F. Toldra? -- Biochemistry and fermentation of beer / R. Willaert -- Food safety -- Microbial safety of food and food products / J.A. Odumeru -- Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall. 330 $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-s 606 $aFood industry and trade$xResearch 615 0$aFood industry and trade$xResearch. 676 $a664 701 $aHui$b Y. H$g(Yiu H.)$0858835 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996205057803316 996 $aFood biochemistry and food processing$92246340 997 $aUNISA