| 000 | 03066cam a2200241 a 4500 | ||
|---|---|---|---|
| 001 | vtls003156326 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226114217.0 | ||
| 008 | 110218s2006 iaua b 001 0 eng | ||
| 020 | _a9780813803784 (hbk.) | ||
| 020 | _a0813803780 (hbk.) | ||
| 039 | 9 |
_a201102181509 _bVLOAD _c201012131628 _dmuhammad_fadzli _c201012131627 _dmuhammad_fadzli _y201005311207 _zmalathy |
|
| 082 | 0 | 0 |
_a664 _bFOO 2006 |
| 245 | 0 | 0 |
_aFood biochemistry and food processing / _ceditor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]. |
| 260 |
_aAmes, Iowa : _bBlackwell Pub. Professional, _c2006. |
||
| 300 |
_axiv, 769 p. : _bill. ; _c26 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aPrinciples -- 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-Lopez -- 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 | _aMilk -- 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 | 0 |
_aFood industry and trade _xResearch. |
|
| 700 | 1 |
_aHui, Y. H. _q(Yiu H.) _915817 |
|
| 920 | _aBMS : 143866 | ||
| 999 |
_c128726 _d128726 |
||