The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. Knowledge of food biochemistry is critical to the development and growth of major aspects of food science, including production, processing, preservation, distribution, safety, and engineering and technology. Each of these areas is directly related to the current effort of commercializing food products and adding new value to them. Putting this science into practice also requires an understanding of broader issues, such as national and global regulations, concerning the identity, manufacture, and transport of foods. Appreciating food biochemistry also offers insights into consumer perspectives and preferences regarding issues such as genetically modified foods, nanomaterials in foods, functional foods and nutraceuticals, and food safety. The successful application of this knowledge is ultimately essential to promoting health and wellness through food and nutrition
It also includes browning reactions and off-flavour in milk and milk products. Diagrams, figures, tables and index supplement the text. All topics have been covered in a cogent and lucid style to help the reader grasp the information quickly and easily. This reference/textbook Food Biochemistry is essential reading for Btech (Environmental Biotechnology/Microbiology/Food Microbiology/Biomedical and Biochemical Engineering) and students pursuing BSc/MSc course in Biotechnology and Microbiology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. Besides students, this book will prove useful to industrialists, consultants and researchers in the respective fields.
|Publishers||CBS Publishers & Distributors|
|About the Author||JK Dickson|