|aFood biochemistry: an introduction / W.K. Nip -- Analytical techniques in food biochemistry -- Marcone -- Recent advances in food biotechnology research / S. Jube and D. Borthakur -- Browning reactions / 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, G.A. Kotzia, I.A. Axarli, and N.E. Labrou -- 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 -- Part III: Muscle foods -- Biochemistry of raw meat and poultry / F. Toldra and M. Reig -- Biochemistry of processing meat and poultry / F. Toldra -- Chemistry and biochemistry of color in muscle foods / J. A. Perez-Alvarez, J. Fernandez-Lopez, and M. R. Rosmini -- Biochemistry of seafood processing / Y. H. Hui, N. Cross ... [et al.] -- Seafood enzymes / M. K. Nielsen and H. H. Nielsen -- Proteomics: methodology and application in fish processing / O. T. Vilhelmsson ... [et al.] --
|aPart IV: milk -- Chemistry and biochemistry of milk constituents / P. F. Fox and A. L. Kelly -- Biochemistry of milk processing / A. L. Kelly and P. F. Fox -- Part E: 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 -- Chemistry and biochemistry of rye flours / T. Verwimp, C.M. Courtin, and J.A. Delcour -- Part VI: fermented foods -- Dairy products / T. Boylston -- Bakery and cereal products / J.A. Narvhus and T. Sorhaug -- Biochemistry of fermented meat / -- F. Toldra -- Biochemistry and fermentation of beer / R. Willaert -- Part VII: 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 -- Contributors.
|aFood industry and trade|xResearch.
|aHui, Y. H.|q(Yiu H.)
|3Table of contents|uhttp://www.loc.gov/catdir/toc/ecip0514/2005016405.html