Food Biochemistry and Food Processing

(Ben Green) #1

24 Part I: Principles


Chemistry of Structure-Function Relationships in
Cheese. New York: Plenum Press. Pp. 209–220.
Stoleo CG, Rehbein H. 2000. TMAO-degrading
enzymes. In: NF Haard, BK Simpson, editors, Sea-
food Enzymes. New York: Marcel Dekker, Inc. Pp.
167–190.
Walstra TJ, Geurts A, Jellema NA, van Boekel MAJS.



  1. Dairy Technology: Principles of Milk Pro-


perties and Processes. New York: Marcel Dekker,
Inc. pp. 94–97 (enzymes), 325–362 (lactic fermenta-
tion), 541–553 (cheese making).
Wong, WSW. 1989. Mechanisms and Theory in Food
Chemistry. New York: Van Nostrand Reinhold. Pp.
242–263.
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