Food Biochemistry

  • C. Alais
  • G. Linden

Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Table of contents

  1. Front Matter
    Pages 1-10
  2. The constituents of foodstuffs

    1. Front Matter
      Pages 11-11
    2. C. Alais, G. Linden
      Pages 18-37
    3. C. Alais, G. Linden
      Pages 38-52
    4. C. Alais, G. Linden
      Pages 53-70
    5. C. Alais, G. Linden
      Pages 71-89
    6. C. Alais, G. Linden
      Pages 90-94
    7. C. Alais, G. Linden
      Pages 95-103
    8. C. Alais, G. Linden
      Pages 104-110
    9. C. Alais, G. Linden
      Pages 111-116
  3. Biochemistry of the principal foods

    1. Front Matter
      Pages 117-117
    2. C. Alais, G. Linden
      Pages 119-129
    3. C. Alais, G. Linden
      Pages 140-147
    4. C. Alais, G. Linden
      Pages 148-173
    5. C. Alais, G. Linden
      Pages 174-192
    6. C. Alais, G. Linden
      Pages 193-201
    7. C. Alais, G. Linden
      Pages 202-208
    8. C. Alais, G. Linden
      Pages 209-218

About this book

Introduction

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. 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. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles:j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection.

Keywords

biochemistry biotechnology chemistry food food industry food science

Authors and affiliations

  • C. Alais
    • 1
  • G. Linden
    • 1
  1. 1.University of NancyFrance

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2119-8
  • Copyright Information English Edition, Ellis Horwood 1991
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5883-1
  • Online ISBN 978-1-4615-2119-8
  • About this book