Food Biochemistry and Food Processing.Food Biochemistry & Food Processing Y. H. Hui et. al. Blackwell Publishing PO Box 570, Ames, IA 50010-0570 www.blackwellprofessional.com 0813803780 $249.99 1-800-862-6657 Knowledgeably compiled and deftly edited by the international team of Y.H. Hui (an food industry consultant), Wai-Kit Nip (Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii (body, education) University of Hawaii - A University spread over 10 campuses on 4 islands throughout the state. http://hawaii.edu/uhinfo.html. See also Aloha, Aloha Net. , Manoa, Honolulu, Hawaii), Leo Leo, in astronomy Leo [Lat.,=the lion], northern constellation lying S of Ursa Major and on the ecliptic (apparent path of the sun through the heavens) between Cancer and Virgo; it is one of the constellations of the zodiac. M. L. Nollet (Professor of Biotechnology, Hogeschool Gent, Ghent, Belgium), Gopinadhan Paliyath (Associate Professor, Department of Plant Agriculture, University of Guelph The University of Guelph is a medium-sized university located in Guelph, Ontario, established in 1964. While the U of G offers degrees in many different disciplines, the university is best known for its focus on life sciences, based in part on a long-standing history of , Guelph, Ontario, Canada), and Benjamin K. Simpson (Associate Professor and Enzymologist en·zy·mol·o·gy n. The branch of science that deals with the biochemical nature and activity of enzymes. en , Department of Food Science and Agricultural Chemistry, McGill University, Quebec , Canada), Food Biochemistry & Food Processing is a comprehensive coverage of developments, advances, and innovations in the biochemical, technological, enzymes, chemistry, and fermentation of food. Detailing many various agricultural commodities, specific foods and products in terms of their biochemical makeup, Food Biochemistry & Food Processing provides expansive research based overview of all types of food products. Food Biochemistry & Food Processing is very highly recommended as a basic and seminal text and professional reference for the study of the food sciences, including biochemistry, enzymology en·zy·mol·o·gy n. The branch of science that deals with the biochemical nature and activity of enzymes. enzymology the study of enzymes and enzymatic action. , and food processing. |
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