Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
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Wai-Kit Nip, PhD is Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, Hawaii.
Leo M.L. Nollet, PhD is Professor of Biotechnology at Hogeschool Gent, Ghent, Belgium.
Gopinadhan Paliyath, PhD is Associate Professor at the Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada.
Benjamin K. Simpson, PhD is Associate Professor and Enzymologist in the Department of Food Science and Agricultural Chemistry at McGill University (Ste. Anne de Bellevue Campus), Quebec, Canada.
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Spese di spedizione:
EUR 5,10
Da: Canada a: U.S.A.
Descrizione libro Hardcover. Condizione: Very Good. VERY GOOD hardcover, no marks in text, very clean exterior. Book. Codice articolo 131612