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Dairy chemistry and biochemistry

Tác giả: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony

1. Production and Utilization of Milk; 2. Lactose; 3. Milk lipids; 4. Milk proteins; 5. Salts of milk; 6. Vitamins in milk and dairy products; 7. Water in milk and dairy products; 8. Physical properties of milk; 9. Heat-induced changes in milk; 10. Enzymology of milk and milk products; 11. ...

The chemistry of food

Tác giả: Carla Mooney

Chapter 1: The periodic table of elements; Chapter 2: A tasty experiment; Chapter 3: The chemicals in our food; Chapter 4: Cooking : a chemical reaction; Chapter 5: Nutrition : what makes food healthy?; Chapter 6: Flavor : mixing it up; Chapter 7: Texture : what food feels like.

Molecular food microbiology

Tác giả: Dongyou Liu

Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their ...

Handbook of vegetables and vegetable processing : 2nd ed.

Tác giả: Muhammad Siddiq, Mark A. Uebersax

Handbook of vegetables and vegetable processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, ...

Handbook of vegetables and vegetable processing

Tác giả: Muhammad Siddiq, Mark A. Uebersax

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across ...