Biokimia Makanan

• Main Authors: Eskin, N. A. M. (Author), Henderson, H. M. (Author), Townsend, R. J. (Author)
• Other Authors: Salam Babji (Translator)
• Format: Book
• Language: Malay
• Published: Kuala Lumpur Dewan Bahasa dan Pustaka 1988
• Subjects: Food; Biological chemistry
• Online Access: Click Here to View Status and Holdings.
• Item Description: Judul asal: "Biochemistry of foods"
• Physical Description: xi, 272 pages illustration 22 cm
• ISBN: 983620220X

This book is a translation of a book in English entitled Biochemistry of Foods, by N.A.M. Eskin, H.M. Henderson and RJ. Townsend, The contents describe the importance of biochemical changes that occur in food, fruits and vegetables as well as the role of enzymes and microorganisms in the food industry. chemistry involved. Enzymes are widely used in food industry operations, such as the manufacture of bread and cakes, confectionery and meat tenderization. Microorganisms cause unwanted changes in the nature, chemical content and structure of a food or item. Based on its content, this book is suitable as the main reading material for students who specialize in Food Science and Nutrition. Similarly, food chemists and technologists will find it beneficial for their reference.