BIOCHEMISTRY

Dublin Core

Title

BIOCHEMISTRY

Subject

Food Biochemistry and Food Processing

Description

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. Fundamental knowledge in food
biochemistry is crucial to enable food technologists and food
processing engineers to rationalize and develop more effective
strategies to produce and preserve food in safe and stable forms.
Nonetheless, books combining food biochemistry and food processing/engineering principles are rare, and the first edition of
this book was designed to fill the gap by assembling information
on following six broad topics in the two areas:

Creator

Benjamin K. Simpson

Publisher

John Wiley & Sons, Inc

Date

2012

Rights

For details of our global editorial offices, for customer services and for information about how to apply for
permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.
Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is
granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222
Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC,
a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service
are ISBN-13: 978-0-8138-0874-1/2012.

Format

pdf

Language

English

Type

text

Coverage

BMU

Collection Items

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