Biochemistry of Foods, Third Edition - 15 Angebote vergleichen

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, zzgl. Versandkosten, Verandgebiet: EUR.
Von Händler/Antiquariat, Anybook Ltd. Lincoln, [RE:4].
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Re-bound by library., 950grams, ISBN: 0122423518. Hard cover, 2nd Revised ed.

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
Life Sciences, The third edition of Biochemistry of Foods has been expanded to include considerable revisions within each of the existing chapters to reflect state-of-the-art for each of the commodities with regard to processing, food spoilage and biotechnology. This book is unique in that it approaches the subject in far more detail than other books on the subject, and from the in vivo perspective. No other text provides the reader with state-of-the-art information in this area in a concise, integrated form.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkostenfrei.
Von Händler/Antiquariat, The Book Depository US [58762574], London, United Kingdom.
Language: English . Brand New Book ***** Print on Demand *****. This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. * Features new and updated material since the second edition with many more illustrations* Discusses the nature, synthesis and processing aspects of food components* Written by an accomplished scientist who was awarded the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST).

Lieferung aus: Niederlande, 12 werkdagen.
bol.com.
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first se... This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. * Features new and updated material since the second edition with many more illustrations* Discusses the nature, synthesis and processing aspects of food components* Written by an accomplished scientist who was awarded the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)Soort: Met illustraties;Taal: Engels;Afmetingen: 30x279x216 mm;Gewicht: 1,32 kg;Verschijningsdatum: augustus 2016;ISBN10: 0323281796;ISBN13: 9780323281799; Engelstalig | Paperback | 2016.

Lieferung aus: Niederlande, Vermoedelijk 2-3 weken.
bol.com.
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... 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 useSoort: Met illustraties;Taal: Engels;Vertaald uit het: Engels;Oorspronkelijke titel: Biochemistry of Foods;Afmetingen: 36x229x152 mm;Gewicht: 1,01 kg;Verschijningsdatum: augustus 1990;Druk: 1;ISBN10: 0122423518;ISBN13: 9780122423512; Engelstalig | Hardcover | 1990.

Lieferung aus: Vereinigte Staaten von Amerika, E-Book zum download.
Technology, This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modifi cation, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists.

Von Händler/Antiquariat, Books2Anywhere [190245], Fairford, GLOS, United Kingdom.
New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, -Daily Deals-.
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.• Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modifi cation, and lipid oxidation • Offers expanded and updated material throughout, including valuable illustrations • Edited and authored by award-winning scientists, Hardcover, Ausgabe: 3, Label: Academic Press, Academic Press, Produktgruppe: Book, Publiziert: 2008-11-25, Freigegeben: 2005-09-01, Studio: Academic Press, Verkaufsrang: 3119369.

Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, Better World Books, IN, Mishawaka, [RE:4].
Hard cover, 2nd Revised ed.