The third edition of <b>Biochemistry of Foods</b> has been expanded to include considerable revisions within each of the existing chapters to reflect state-of-the-art for each of the commodities with regard to processing, food spoilage and biotechnology. <br><br>This book is unique in that it approaches the subject in far more detail than other books on the subject, and from the in vivo perspective. No other text provides the reader with state-of-the-art information in this area in a concise, integrated form.<ul><li>Features new and updated material since the second edition with many more illustrations</li><li>Discusses the nature, synthesis and processing aspects of food components</li><li>Written by an accomplished scientist who was awarded the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)</li></ul>