 |
ISBN
| 9780813808741 | |
DDC
| 664 | |
Nhan đề
| Food biochemistry and food processing / Benjamin K Simpson ...[et al] | |
Lần xuất bản
| 2nd ed. | |
Thông tin xuất bản
| Ames, Iowa : Wiley-Blackwell, 2012 | |
Mô tả vật lý
| xii, 896 pages : illustrations ; 29 cm | |
Tóm tắt
| Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens | |
Thuật ngữ chủ đề
| Food-Analysis | |
Thuật ngữ chủ đề
| Food-Packaging | |
Thuật ngữ chủ đề
| Food-Composition | |
Thuật ngữ chủ đề
| Food industry and trade-Research | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Nollet, Leo M. L. | |
Tác giả(bs) CN
| Simpson, Benjamin K. | |
Tác giả(bs) CN
| Fidel Toldrá (Editor), | |
Tác giả(bs) CN
| Benjakul, Soottawat | |
Tác giả(bs) CN
| Hui, Y. H. | |
Tác giả(bs) CN
| Paliyath, Gopinadhan | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 245 | |aFood biochemistry and food processing / |cBenjamin K Simpson ...[et al] |
|---|
| 250 | |a2nd ed. |
|---|
| 260 | |aAmes, Iowa : |bWiley-Blackwell, |c2012 |
|---|
| 300 | |axii, 896 pages : |billustrations ; |c29 cm |
|---|
| 520 | |aSimpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens |
|---|
| 541 | |aMua |
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| 650 | |aFood|xAnalysis |
|---|
| 650 | |aFood|xPackaging |
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| 650 | |aFood|xComposition |
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| 650 | |aFood industry and trade|xResearch |
|---|
| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aHóa sinh thực phẩm |
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| 700 | |aNollet, Leo M. L. |eeditor |
|---|
| 700 | |aSimpson, Benjamin K.|eeditor |
|---|
| 700 | |aFidel Toldrá (Editor), |eeditor |
|---|
| 700 | |aBenjakul, Soottawat|eeditor |
|---|
| 700 | |aHui, Y. H.|eeditor |
|---|
| 700 | |aPaliyath, Gopinadhan|eeditor |
|---|
| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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