Milk
Chemistry and biochemistry of milk constituents / P.F. Fox and A.L. Kelly
Biochemistry of milk processing / A.L. Kelly and P.F. Fox
Fruits, vegetables, and cereals
Biochemistry of fruits / G. Paliyath and D.P. Murr
Biochemistry of fruit processing / M. Oke and G. Paliyath
Biochemistry of vegetable processing / M. Oke and G. Paliyath
Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel
Rye constituents and their impact on rye processing / T. Verwimp, C.M. Courtin, and J.A. Delcour
Fermented foods
Dairy products / T.D. Boylston
Bakery and cereal products / J.A. Narvhus and T. Sørhaug
Biochemistry of fermented meat / F. Toldrá
Biochemistry and fermentation of beer / R. Willaert
Food safety
Microbial safety of food and food products / J.A. Odumeru
Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall.
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Food biochemistry and food processing. ISBN 9780813803784. Published by Blackwell in 2006. Publication and catalogue information, links to buy online and reader comments.
