Since the first edition of <strong>Biochemistry of Foods</strong> was published there have beena number of introductory texts in Food ChemistryBiochemistry. Thi... » 

Since the first edition of Biochemistry of Foods was published there have beena number of introductory texts in Food ChemistryBiochemistry. This book isunique in that it approaches the subject in far more detail and from the invivo perspective. In response to user comments the second edition has addedadditional chapters expanded its coverage and incorporated majorbreakthroughs in food science knowledge such as ethylene biosynthesis and nonenzymatic browning. No other test provides the reader with stateoftheartinformation in this area in a concise integrated form.Key Features Expanded coverage and more recent findings incorporated inresponse to user comments Incorporates latest research results in conciseintegrated form Incorporates major breakthroughs in food science knowledgeethylene biosynthesis nonenzymatic browning and cleaning enzymes for betteruse «