Häftad, Engelska, 2027
Biochemistry of Foods
Av Michael N.A. Eskin, Fereidoon Shahidi, Nandika Bandara
1766 kr
Kommande
Beskrivning
Composed of 24 chapters, Section 1 deals with Biochemical Changes in Raw Foods, now including a new chapter on edible insects. Section 2 addresses changes due to food processing, including browning reactions such as the Maillard reaction, caramelization, and ascorbic acid oxidation. Additional chapters include baking and minimally processed foods. Section 3, Biochemistry of Food Spoilage, includes a new chapter on contaminants in foods. Section 4, on Health and Functional Foods, brings chapters on probiotics, prebiotics and symbiotics. The final section 5, on Biotechnology and Innovations in Foods, includes additional chapters on metabolomics, the role of AI in biochemistry of foods.
Edited and written by a team of world-renowned experts, this impressively comprehensive reference continues to bridge the gap between introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, and nutrition.
- Brings coverage of changes due to food processing, with new chapters on baking, and minimally processed foods
- Explores contaminants in foods, metabolomics, and the role of artificial intelligence in food biotechnology
- Includes chemical and biochemical changes in raw foods, with a new chapter on edible insects
Produktinformation
- Utgivningsdatum: 2027-09-01
- Mått: 210 x 297 x undefined mm
- Vikt: 450 g
- Format: Häftad
- Språk: Engelska
- Antal sidor: 712
- Upplaga: 4
- Förlag: Elsevier Science
- ISBN: 9780443417269
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Mer om författaren
Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papersProfessor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods. Associate Professor & Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba, Canada. His research focuses on Integrating material science and nanotechnology for improving bioavailability and therapeutic efficacy. of bioactives and drugs using protein & lipid-based delivery systems.
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