Description: Since the first edition of <B>Biochemistry of Foods</B> was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the <I>in vivo</I> perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form. Key Features* Expanded coverage and more recent findings incorporated in response to user comments* Incorporates latest research results in concise integrated form* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

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