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新书资源(2006年9月)

Food biochemistry and food processing /edited by Y. H. Hui. --Blackwell Publishing, 2006. –(83.032/F686a)

Contents

 

1.       Food Biochemistry-An Introduction  3

2.       Analytical Techniques in Food Biochemistry  25

3.       Recent Advances in Food Biotechnology Research  35

4.       Browning Reactions  71

5.       Water Chemistry and Biochemistry  103

6.       Enzyme Classification and Nomenclature  135

7.       Enzyme Activities  155

8.       Enzyme Engineering and Technology  175

9.       Protein Cross-linking in Food  223

10.   Chymosin in Cheese Making  241

11.   Starch Synthesis in the Potato Tuber  253

12.   Pectic Enzymes in Tomatoes  271

13.   Biochemistry of Raw Meat and Poultry  293

14.   Biochemistry of Processing Meat and Poultry  315

15.   Chemistry and Biochemistry of Color in Muscle Foods  337

16.   Biochemistry of Seafood Processing  351

17.   Seafood Enzymes  379

18.   Proteomics: Methodology and Application in Fish Processing  401

19.   Chemistry and Biochemistry of Milk Constituents  425

20.   Biochemistry of Milk Processing  453

21.   Biochemistry of Fruits  487

22.   Biochemistry of Fruit Processing  515

23.   Biochemistry of Vegetable Processing  537

24.   Nonenzymatic Browning of Cookies, Crackers, and Breakfast Cereals  555

25.   Rye Constituents and Their Impact on Rye Processing  567

26.   Dairy Products  595

27.   Bakery and Cereal Products  615

28.   Biochemistry of Fermented Meat  641

29.   Biochemistry and Fermentation of Beer  659

30.   Microbial Safety of Food and Food Products  689

31.   Emerging Bacterial Foodborne Pathogens and Methods of Detection  705