Food Biochemistry / JK Dickson.

By:

Dickson, JK

Material type: Text

TextLanguage: English Publication details: New Delhi : CBS Publishers & Distributors Pvt Ltd, 2020.Edition: 1st edDescription: xv, 601 p. : ill. ; 23 cmISBN:

9789389396355
9389396352

Uniform titles:

Food Biochemistry

Subject(s):

DDC classification:

23 641.3 DIC

Contents:

1. Food Biochemistry: An overview 2. Water Chemistry and Biochemistry 3. Enzymes Classification and Nomenclature 4. Browning Reactions 5. Cereals 6. Legumes 7. Starch and their Derivatives 8. Postharvest Fruits 9. Postharvest Vegetables 10. Biochemistry and Nutritional Quality of Fruits and Vegetables 11. Enzymes on biocatalysts 12. Enzymes in Food Industries 13. Risk Assessments Guidance for Enzymes 14. Safety Regulations for Food science 15. Protein Cross-Linking 16. Biochemistry of Milk 17. Off-Flavour in Milk and Milk Products 18. Biochemistry of Cheese and Yogurt 19. Biochemistry of Meat 20. Biochemistry of Poultry Meat 21. Egg Components in Food System 22. Biochemistry of Fish 23. Lipid Oxidation and its control 24. Oil seed Processing and Fat Modification 25. Yeast Fermentation and making of beer, wine and whiskey 26. Non-Alcoholic Beverages 27. Biochemistry Aspects of Vinegar Production References Index

Summary: The biochemistry of food is the foundation on which the research and development advances in food biochemistry is critical to the development and growth of major aspects of food science, including production, processing, preservation, distribution, safety, and engineering and technology. Each of these areas is directly related to the current effort of commercialising food products and adding new value to them. Putting this science into practice also requires an understanding of broader issues, such as national and global regulation, concerning the identity, manufacture and transport of foods. Appreciating food bio chemistry also offers insights into consumer perspectives and preferences regarding issues such as genetically modified foods. The successful application of this knowledge is ultimately essential to promoting health and wellness through food and nutrition.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Text Books	CUTN Central Library Medicine, Technology & Management	Non-fiction	641.3 DIC (Browse shelf(Opens below))	Available		48253

1. Food Biochemistry: An overview
2. Water Chemistry and Biochemistry
3. Enzymes Classification and Nomenclature
4. Browning Reactions
5. Cereals
6. Legumes
7. Starch and their Derivatives
8. Postharvest Fruits
9. Postharvest Vegetables
10. Biochemistry and Nutritional Quality of Fruits and Vegetables
11. Enzymes on biocatalysts
12. Enzymes in Food Industries
13. Risk Assessments Guidance for Enzymes
14. Safety Regulations for Food science
15. Protein Cross-Linking
16. Biochemistry of Milk
17. Off-Flavour in Milk and Milk Products
18. Biochemistry of Cheese and Yogurt
19. Biochemistry of Meat
20. Biochemistry of Poultry Meat
21. Egg Components in Food System
22. Biochemistry of Fish
23. Lipid Oxidation and its control
24. Oil seed Processing and Fat Modification
25. Yeast Fermentation and making of beer, wine and whiskey
26. Non-Alcoholic Beverages
27. Biochemistry Aspects of Vinegar Production
References
Index

The biochemistry of food is the foundation on which the research and development advances in food biochemistry is critical to the development and growth of major aspects of food science, including production, processing, preservation, distribution, safety, and engineering and technology. Each of these areas is directly related to the current effort of commercialising food products and adding new value to them. Putting this science into practice also requires an understanding of broader issues, such as national and global regulation, concerning the identity, manufacture and transport of foods. Appreciating food bio chemistry also offers insights into consumer perspectives and preferences regarding issues such as genetically modified foods. The successful application of this knowledge is ultimately essential to promoting health and wellness through food and nutrition.

There are no comments on this title.

to post a comment.