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Food biochemistry and food processing /
| Otros Autores: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Ames, Iowa :
Blackwell Pub. Professional,
2006.
|
| Edición: | 1st ed. |
| Materias: | |
| Acceso en línea: | Tabla de contenido Información biográfica |
MARC
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| 008 | 100416s2006 iaua b 001 0 eng d | ||
| 035 | |a (Sirsi) i9780813803784 | ||
| 040 | |a DLC |c DLC |d UV# | ||
| 020 | |a 0813803780 (pasta dura) | ||
| 020 | |a 9780813803784 (pasta dura) | ||
| 050 | 0 | 4 | |a TP370.8 |b F66 2006 |
| 082 | 0 | 0 | |a 664 |2 22 |
| 245 | 0 | 0 | |a Food biochemistry and food processing / |c editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]. |
| 250 | |a 1st ed. | ||
| 260 | |a Ames, Iowa : |b Blackwell Pub. Professional, |c 2006. | ||
| 300 | |a xiv, 769 p. : |b il. ; |c 26 cm. | ||
| 500 | |a Incluye glosarios. | ||
| 504 | |a Incluye bibliografías e índice. | ||
| 505 | 0 | |a Principles -- 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. Toldrá and M. Reig -- Biochemistry of processing meat and poultry / F. Toldrá -- Chemistry and biochemistry of color in muscle foods / J.A. Pérez-Alvarez and J. Fernández-López -- 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.] -- | |
| 505 | 0 | |a Milk -- 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. Toldrá -- 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. | |
| 650 | 4 | |a Industrias alimenticias |x Investigaciones. | |
| 700 | 1 | |a Hui, Y. H. |q (Yiu H.), |e ed. | |
| 856 | 4 | 1 | |3 Tabla de contenido |u http://www.loc.gov/catdir/toc/ecip0514/2005016405.html |
| 856 | 4 | 2 | |3 Información biográfica |u http://www.loc.gov/catdir/enhancements/fy0802/2005016405-b.html |
| 901 | |a Z0 |b UV# | ||
| 902 | |a DGBUV | ||
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| 942 | |c LIBRO | ||
| 999 | |c 232531 |d 232531 | ||