Food Biochemistry and Food Processing

Author(s): Wiley-Blackwell

Publisher:

Date     : 2006

Pages    : 769

Format   : pdf

Language : English

ISBN-10  : 0813803780



Knowledgeably compiled and deftly edited by the international team of Y.H. Hui (an food industry consultant), Wai-Kit Nip (Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii, Manoa, Honolulu, Hawaii), Leo M. L. Nollet (Professor of Biotechnology, Hogeschool Gent, Ghent, Belgium), Gopinadhan Paliyath (Associate Professor, Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada), and Benjamin K. Simpson (Associate Professor and Enzymologist, Department of Food Science and Agricultural Chemistry, McGill University, Quebec , Canada),



Food Biochemistry & Food Processing is a comprehensive coverage of developments, advances, and innovations in the biochemical, technological, enzymes, chemistry, and fermentation of food. Detailing many various agricultural commodities, specific foods and products in terms of their biochemical makeup, Food Biochemistry & Food Processing provides expansive research based overview of all types of food products. Food Biochemistry & Food Processing is very highly recommended as a basic and seminal text and professional reference for the study of the food sciences, including biochemistry, enzymology, and food processing.



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