N.A.M. Eskin's Books

Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

By: N.A.M. Eskin

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Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

By: N.A.M. Eskin

Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.

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Page Count

236

Publisher

Elsevier

Published Date

ISBN 10

0323159532

ISBN 13

9780323159531

Biochemistry of Foods

By: N.A.M. Eskin

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Biochemistry of Foods

By: N.A.M. Eskin

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

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Page Count

253

Publisher

Elsevier

Published Date

ISBN 10

032315896X

ISBN 13

9780323158961

Biochemistry of Foods

By: N.A.M. Eskin

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Biochemistry of Foods

By: N.A.M. Eskin

Average ratings

N/A

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Solve jigsaw puzzle

Age

Page Count

253

Publisher

Elsevier

Published Date

ISBN 10

032315896X

ISBN 13

9780323158961

Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

By: N.A.M. Eskin

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Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

By: N.A.M. Eskin

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

236

Publisher

Elsevier

Published Date

ISBN 10

0323159532

ISBN 13

9780323159531

Book's by N.A.M. Eskin

Plant Pigments, Flavors and Textures

Plant Pigments, Flavors and Textures

Biochemistry of Foods

Biochemistry of Foods

Biochemistry of Foods

Biochemistry of Foods

Plant Pigments, Flavors and Textures

Plant Pigments, Flavors and Textures

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