05147cam a2200769Ka 4500 ocn785429959 OCoLC 20171115081535.0 m o d cr cnu---unuuu 120411s2012 iaua ob 001 0 eng d 2011052397 9781118308035 (electronic bk.) 1118308034 (electronic bk.) 9781118308042 (electronic bk.) 1118308042 (electronic bk.) 9780813808741 081380874X AU@ 000049569294 CHBIS 007308719 CHBIS 009891905 CHVBK 18272946X CHVBK 19921770X DEBSZ 372815464 DKDLA 820120-katalog:000599652 GBVCP 790037467 NZ1 14690903 NZ1 15340238 (OCoLC)785429959 (OCoLC)961599450 (OCoLC)962604585 N$T eng pn N$T CUS YDXCP DG1 E7B OCLCQ CDX DEBSZ OCLCQ RRP OCLCQ RIV OCLCQ OCLCF COO OCLCQ AZK DG1 MAIN TP370.8 .F66 2012eb TEC 012000 bisacsh 664 23 Food biochemistry and food processing / edited by Benjamin Simpson [and others]. [electronic resource] 2nd ed. Ames, Iowa : Wiley-Blackwell, 2012. 1 online resource (xii, 896 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Bibliography Includes bibliographical references and index. Part 1: Principles/Food Analysis -- 1. An Introduction to Food Biochemistry -- 2. Analytical Techniques in Food Biochemistry -- 3. Enzymes in Food Analysis -- 4. Browning Reactions -- 5. Water Chemistry and Biochemistry -- Part 2: Biotechnology and Ezymology -- 6. Enzyme Classification and Nomenclature -- 7. Biocatalysis, Enzyme Engineering and Biotechnology -- 8. Enzyme Activities -- 9. Enzymes in Food Processing -- 10. Protein Cross-linking in Food -- Structure, Applications, Implications for Health and Food Safety -- 11. Chymosin in Cheese Making -- 12. Pectic Enzymes in Tomatoes -- 13. Seafood Enzymes -- 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality -- Part 3: Meat, Poultry and Seafoods -- 15. Biochemistry of Raw Meat and Poultry -- 16. Biochemistry of Processing Meat and Poultry -- 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods -- 18. Biochemistry of Fermented Meat -- 19. Biochemistry of Seafood Processing -- 20. Fish Collagen -- 21. Fish Gelatin -- 22. Application of Proteomics to Fish Processing and Quality -- Part 4: Milk -- 23. Dairy Products -- 24. Chemistry and Biochemistry of Milk Constituents -- 25. Biochemistry of Milk Processing -- 26. Equid Milk: Chemistry, Biochemistry and Processing -- Part 5: Fruits, Vegetables, and Cereals -- 27. Biochemistry of Fruits -- 28. Biochemistry of Fruit Processing -- 29. Biochemistry of Vegetable Processing -- 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals -- 31. Bakery and Cereal Products -- 32. Starch Synthesis in the Potato Tuber -- 33. Biochemistry of Beer Fermentation -- 34. Rye Constituents and Their Impact on Rye Processing -- Part 6: Health/Functional Foods -- 35. Biochemistry and Probiotics -- 36. Biological Activities and Production of Marine-Derived Peptides -- 37. Natural Food Pigments -- Part 7: Food Processing -- 38. Thermal Processing Principles -- 39. Minimally Processed Foods -- 40. Separation Technology in Food Processing -- Part 8: Food Safety and Food Allergens -- 41. Microbial Safety of Food and Food Products -- 42. Food Allergens -- 43. Biogenic Amines in Foods -- 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection -- 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins. Print version record. Food industry and trade Research. Food Analysis. Food Composition. Food Packaging. Aliments Indústria i comerç Investigació Aliments Biotecnologia. Aliments Anàlisi. Aliments Envasament. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis. fast (OCoLC)fst00930460 Food Composition. fast (OCoLC)fst00930485 Food industry and trade Research. fast (OCoLC)fst00930924 Food Packaging. fast (OCoLC)fst00930550 Aliments Composició. lemac Electronic books. Llibres electrònics. Simpson, Benjamin K. Print version: Food biochemistry and food processing. 2nd ed. Ames, Iowa : Wiley-Blackwell, 2012 9780813808741 (DLC) 2011052397 (OCoLC)769141628 http://onlinelibrary.wiley.com/book/10.1002/9781118308035 Wiley Online Library ddc BK 205807 205807