Food biochemistry principles and knowledge have become indispensable in practically all the major disciplines of food science, such as food technology, food engineering, food biotechnology, food processing, and food safety within the past few decades. Knowledge in these areas has grown exponentially and keeps growing, and is disseminated through various media in both printed and electronic forms, and entire books are available for almost all the distinct specialty areas mentioned above. The two areas of food biochemistry and food processing are becoming closely interrelated.
Encyclopedia of physical science and technology - biochemistry: 3rd Ed
This completely revised third edition, which is a university and professional level compendium of chemistry, molecular biology, mathematics, and engineering, is refreshed with numerous articles about current research in these fields. For example, the new edition has an increased emphasis on information processing and biotechnology, reflecting the rapid growth of these areas
Now an established handbook of principles and techniques, this text develops an understanding of the relevance of four fundamental properties of the analyte- shape, polarity, charge and size, to the three key types of analysis- separation, identification and quantification. The third edition of Analytical Biochemistry has now been fully updated in content and format, making it even more accessible to students learning how to select analytical techniques and recognise their scope and limitations..
This Thieme Flexibook presents the fundamentals of human and mammalian biochemistry in 192 stunning color plates. Key features include the unique combination of highly effective color graphics and comprehensive figure legends. Unified color-coding of atoms, coenzymes, chemical classes, and cell organelles allows quick recognition of all involved systems, and computer graphics provide simulated 3D representation of many important molecules.
