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Biochemistry of foods by N. A. M. Eskin

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Published by Academic Press in New York .
Written in English

Subjects:

  • Food.,
  • Biochemistry.

Book details:

Edition Notes

Includes bibliographies.

Statement[by] N. A. M. Eskin, H. M. Henderson [and] R. J. Townsend.
ContributionsHenderson, H. M. joint author., Townsend, Ronald Jefferson, joint author.
Classifications
LC ClassificationsTX353 .E85
The Physical Object
Paginationvii, 240 p.
Number of Pages240
ID Numbers
Open LibraryOL5078252M
ISBN 10012242350X
LC Control Number74137635

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Book Detail: Biochemistry and Human Nutrition Language: English Pages: Author: Rajeev Kapila Price: Free Course Outline: Biochemistry and Human Nutrition Module 1: Bio-Molecules Lesson 1. Amino Acids Lesson 2. Protein Structure Lesson 3. Carbohydrates Lesson 4. Lipids Lesson 5. Nucleic Acids (DNA & RNA) Lesson 6. Spectrophotometric Assays of Bio-Molecules Module 2: Enzymes . NC Nutritional Biochemistry Water: Essential Molecule For Life Water is the smallest and simplest of our food molecules yet is the basis for all life. Water is a major molecule of our bodies comprising any-where from % depending on the specific tissue. Just think of all the fluids that are part of us — blood, saliva, and urine.   The Biochemistry Textbook Pdf which we recommend is the Textbook of Biochemistry by Alexander Thomas Cameron. The originally published in and is still getting its latest editions. Textbook of Biochemistry Review: The basic concepts with which this book kicks off with includes PH and catalytic reactions which are taking place in our body/5. Biochemistry Workbook. This note covers the following topics: Amino acids and proteins, Properties of proteins in solutions, Blood proteins, Nucleic acids, Carbohydrates, Phospholipids, steroids and fat-soluble vitamins, Enzymes, Digestive tract enzymes, The enzymatic reaction maximum velocity and the Michaelis constant, Enzymatic activity.

Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. Beef and pork are clearly the most preferred of the muscle foods, followed by chicken and fish. In the developing continents, Africa, Asia, and Latin America, the consumption of meat and fish is still extremely low or nonexistent, as evident by the increasing incidence of malnutrition.