David S. Robinson

Abstract: This reference work on food biochemistry focuses on the nutritive value of carbohydrates, proteins, lipids, vitamins and minerals, and the action of enzymes in foods. It includes current findings of research on the composition of meat, milk, gluten and legume proteins and describes the mode of action of hydrolytic and oxidative enzymes in foods. Other discussions are as follows: nutritional needs for vitamins, minerals, essential fatty acids and amino acids; data for the composition of food ingredients and the nutritive value of foods are given; and concepts of recommended daily amounts of nutrients. Key facts, references and further readings lists are provided at the end of each chapter. Illustrations, appendices, and an abbreviation and glossary section are also included.

Biochemistry and Nutritional Value

Food

Michael Eskin

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

David S. Robinson

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