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Food Biochemistry andFood ProcessingEditorY. H. HuiAssociate EditorsWai-Kit NipLeo M.L. NolletGopinadhan PaliyathBenjamin K. Simpson
Food Biochemistry andFood Processing
2006 Blackwell PublishingAll rights reservedBlackwell Publishing Professional2121 State Avenue, Ames, Iowa 50014, USAOrders:Office:Fax:Web .blackwellprofessional.comBlackwell Publishing Ltd9600 Garsington Road, Oxford OX4 2DQ, UKTel.: 44 (0)1865 776868Blackwell Publishing Asia550 Swanston Street, Carlton, Victoria 3053,AustraliaTel.: 61 (0)3 8359 1011Authorization to photocopy items for internal or personal use, or the internal or personal use of specificclients, is granted by Blackwell Publishing, providedthat the base fee of .10 per copy is paid directly tothe Copyright Clearance Center, 222 RosewoodivDrive, Danvers, MA 01923. For those organizationsthat have been granted a photocopy license by CCC, aseparate system of payments has been arranged. Thefee codes for users of the Transactional ReportingService are ISBN-13: 978-0-8138-0378-4; ISBN-10:0-8138-0378-0/2006 .10.First edition, 2006Library of Congress Cataloging-in-Publication DataFood biochemistry and food processing / editor, Y.H.Hui ; associate editors, Wai-Kit Nip . . . [et al.].—1st ed.p. cm.Includes index.ISBN-13: 978-0-8138-0378-4 (alk. paper)ISBN-10: 0-8138-0378-0 (alk. paper)1. Food industry and trade—Research. I. Hui,Y. H. (Yiu H.)TP370.8.F66 2006664—dc222005016405The last digit is the print number: 9 8 7 6 5 4 3 2 1
ContentsContributors viiPreface xiiiPart I: Principles1. Food Biochemistry—An Introduction 3W. K. Nip2. Analytical Techniques in Food Biochemistry 25M. Marcone3. Recent Advances in Food Biotechnology Research 35S. Jube and D. Borthakur4. Browning Reactions 71M. Villamiel, M. D. del Castillo, and N. CorzoPart II: Water, Enzymology, Biotechnology, and ProteinCross-linking5. Water Chemistry and Biochemistry 103C. Chieh6. Enzyme Classification and Nomenclature 135H. Ako and W. K. Nip7. Enzyme Activities 155D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang8. Enzyme Engineering and Technology 175D. Platis, G. A. Kotzia, I. A. Axarli, and N. E. Labrou9. Protein Cross-linking in Food 223J. A. Gerrard10. Chymosin in Cheese Making 241V. V. Mistry11. Starch Synthesis in the Potato Tuber 253P. Geigenberger and A. R. Fernie12. Pectic Enzymes in Tomatoes 271M. S. Kalamaki, N. G. Stoforos, and P. S. TaoukisPart III: Muscle Foods13. Biochemistry of Raw Meat and Poultry 293F. Toldrá and M. Reigv
vi14.15.16.17.18.ContentsBiochemistry of Processing Meat and Poultry 315F. ToldráChemistry and Biochemistry of Color in Muscle Foods 337J. A. Pérez-Alvarez and J. Fernández-LópezBiochemistry of Seafood Processing 351Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip,L. F. Siow, and P. S. StanfieldSeafood Enzymes 379M. K. Nielsen and H. H. NielsenProteomics: Methodology and Application in Fish Processing 401O. T. Vilhelmsson, S. A. M. Martin, B. M. Poli, and D. F. HoulihanPart IV: Milk19. Chemistry and Biochemistry of Milk Constituents 425P. F. Fox and A. L. Kelly20. Biochemistry of Milk Processing 453A. L. Kelly and P. F. FoxPart V: Fruits, Vegetables, and Cereals21. Biochemistry of Fruits 487G. Paliyath and D. P. Murr22. Biochemistry of Fruit Processing 515M. Oke and G. Paliyath23. Biochemistry of Vegetable Processing 537M. Oke and G. Paliyath24. Nonenzymatic Browning of Cookies, Crackers, andBreakfast Cereals 555M. Villamiel25. Rye Constituents and Their Impact on Rye Processing 567T. Verwimp, C. M. Courtin, and J. A. DelcourPart VI: Fermented Foods26. Dairy Products 595T. D. Boylston27. Bakery and Cereal Products 615J. A. Narvhus and T. Sørhaug28. Biochemistry of Fermented Meat 641F. Toldrá29. Biochemistry and Fermentation of Beer 659R. WillaertPart VII: Food Safety30. Microbial Safety of Food and Food Products 689J. A. Odumeru31. Emerging Bacterial Foodborne Pathogens and Methodsof Detection 705R. L. T. Churchill, H. Lee, and J. C. HallIndex 745
ContributorsHarry Ako (Chapter 6)Department of Molecular Biosciences andBioengineeringUniversity of Hawaii at ManoaHonolulu, HI 96822, USAPhone: 808-956-2012Fax: 808-956-3542Email: hako@hawaii.eduI. A. Axarli (Chapter 8)Enzyme Technology LaboratoryDepartment of Agricultural BiotechnologyAgricultural University of AthensIera Odos 7511855 Athens, GreeceDulal Borthakur (Chapter 3)Department of Molecular Biosciences andBioengineeringUniversity of Hawaii at ManoaHonolulu, Hawaii 96822, USAPhone: 808-956-6600Fax: 808-956-3542Email: dulal@hawaii.eduTerri D. Boylston (Chapter 26)Food Science and Human NutritionIowa State University2547 Food Sciences BuildingAmes, IA 50011, USAPhone: 515-294-0077Fax: 515-294-8181Email: tboylsto@iastate.eduChung Chieh (Chapter 5)Department of ChemistryUniversity of WaterlooWaterloo, Ontario N2L 3G1, CanadaPhone (office): 519-888-4567 ext. 5816Phone (home): 519-746-5133Fax: 519-746-0435Email: cchieh@uwaterloo.caRobin L.T. Churchill (Chapter 31)Department of Environmental BiologyUniversity of GuelphGuelph, Ontario N1G 2W1, CanadaNieves Corzo (Chapter 4)Instituto de Fermentaciones Industriales (CSIC)c/Juan de la Cierva, 328006 Madrid, SpainPhone: 34 91 562 2900Fax: 34 91 564 4853Email: ifiv308@ifi.csic.esC. M. Courtin (Chapter 25)Department of Food and Microbial TechnologyFaculty of Applied Bioscience and EngineeringKatholieke Universiteit LeuvenKasteelpark Arenberg 20B-3001 Leuven, BelgiumPhone: 32 16 321 634Fax: 32 16 321 997Email: christophe.courtin@agr.kuleuven.ac.beN. Cross (Chapter 16)Cross Associates4461 North Keokuk AvenueApt. 1Chicago, IL 60630, USAPhone: 773-545-9289Email: n.cross@sbcglobal.netvii
viiiContributorsMaria Dolores del Castillo (Chapter 4)Instituto de Fermentaciones Industriales (CSIC)c/Juan de la Cierva, 328006 Madrid, SpainPhone: 34 91 562 2900Fax: 34 91 564 4853Email: ifiv308@ifi.csic.esJ. A. Delcour (Chapter 25)Department of Food and Microbial TechnologyFaculty of Applied Bioscience and EngineeringKatholieke Universiteit LeuvenKasteelpark Arenberg 20B-3001 Leuven, BelgiumPhone: 32 16 321 634Fax: 32 16 321 997Email: jan.delcour@agr.kuleuven.ac.beJuana Fernández-López (Chapter 15)Departamento de Tecnología AgroalimentariaEscuela Politécnica Superior de OrihuelaUniversidad Miguel HernándezCamino a Beniel s/n 03313 DesamparadosOrihuela (Alicante), SpainPhone: 34 6 674 9656Fax: 34 6 674 9609/674 9619Email: j.fernandez@umh.es orjuana.fernaandez@accesosis.esAlisdair R. Fernie (Chapter 11)Max Planck Institute of Molecular Plant PhysiologyAm Mühlenberg 114476 Golm, GermanyPatrick F. Fox (Chapter 19, 20)Food Science and TechnologyUniversity College CorkCork, IrelandPhone: 00 353 21 490 2362Fax: 00 353 21 427 0001Email: pff@ucc.iePeter Geigenberger (Chapter 11)Max Planck Institute of Molecular Plant PhysiologyAm Mühlenberg 114476 Golm, GermanyEmail: geigenberger@mpimp-golm.mpg.deJuliet A. Gerrard (Chapter 9)School of Biological SciencesUniversity of Canterbury,Christchurch, New ZealandPhone: 64 03 364 2987Fax: 64 03 364 2950Email: juliet.gerrard@canterbury.ac.nzJ. Christopher Hall (Chapter 31)Department of Environmental BiologyUniversity of GuelphGuelph, Ontario N1G 2W1, CanadaPhone: 519-824-4120 ext. 52740Fax: 519-837-0442Email: jchall@evb.uoguelph.caDominic F. Houlihan (Chapter 18)School of Biological SciencesUniversity of Aberdeen, Aberdeen, UKY. H. Hui (Editor, Chapter 16)Science Technology SystemP.O. Box 1374West Sacramento, CA 95691, USAPhone: 916-372-2655Fax: 916-372-2690Email: yhhui@aol.comChii-Ling Jeang (Chapter 7)Department of Food ScienceNational Chung Hsing UniversityTaichung, Taiwan 40227, Republic of ChinaPhone: 886 4 228 62797Fax: 886 4 228 76211Email: cljeang@nchu.edu.twSandro Jube (Chapter 3)Department of Molecular Biosciences andBioengineeringUniversity of Hawaii at ManoaHonolulu, HI 96822, USAPhone: 808-956-8210Fax: 808-956-3542Email: sandro@hawaii.eduMary S. Kalamaki (Chapter 12)Department of Pharmaceutical SciencesAristotle University of Thessaloniki54124 Thessaloniki, GreecePhone: 30 2310 412238Fax: 30 2310 412238Email: mskalamaki@panafonet.grAlan L. Kelly (Chapter 19, 20)Food Science and TechnologyUniversity of CorkCork, IrelandPhone: 00 353 21 490 3405Fax: 00 353 21 427 0001Email: a.kelly@ucc.ie
ContributorsG. A. Kotzia (Chapter 8)Enzyme Technology LaboratoryDepartment of Agricultural BiotechnologyAgricultural University of AthensIera Odos 7511855 Athens, GreeceH. G. Kristinsson (Chapter 16)University of FloridaLaboratory of Aquatic Food Biomolecular ResearchAquatic Food Products ProgramDepartment of Food Science and Human NutritionGainesville FL 32611, USAPhone: 352-392-1991 ext. 500Fax: 352-392-9467Email: HGKristinsson@mail.ifas.ufl.eduMichael Krogsgaard Nielsen (Chapter 17)Food Biotechnology and Engineering GroupFood BiotechnologyBioCentrum-DTUTechnical University of DenmarkPhone: 45 45 25 25 92Email: mkn@dfu.min.dkN. E. Labrou (Chapter 8)Enzyme Technology LaboratoryDepartment of Agricultural BiotechnologyAgricultural University of AthensIera Odos 7511855 Athens, GreecePhone and Fax: 30 210 529 4308Email: Lambrou@aua.grHung Lee (Chapter 31)Department of Environmental BiologyUniversity of GuelphGuelph, Ontario N1G 2W1, CanadaM. H. Lim (Chapter 16)Department of Food ScienceUniversity of OtagoDunedin, New ZealandPhone: 64 3 479 7953Fax: 64 3 479 7567miang.lim@stonebow.otago.ac.nzMassimo Marcone (Chapter 2)Department of Food ScienceUniversity of GuelphGuelph, Ontario N1G 2W1, CanadaPhone: 519-824-4120, ext. 58334Fax: 519-824-6631Email: mmarcone@uoguelph.caSamuel A. M. Martin (Chapter 18)School of Biological SciencesUniversity of Aberdeen, Aberdeen, UKVikram V. Mistry (Chapter 10)Dairy Science DepartmentSouth Dakota State UniversityBrookings SD 57007, USAPhone: 605-688-5731Fax: 605-688-6276Email: vikram mistry@sdstate.eduDennis P. Murr (Chapter 21)Department of Plant AgricultureUniversity of GuelphGuelph, Ontario N1G 2W1, CanadaPhone: 519-824-4120 ext. 53578Email: dmurr@uoguelph.caJudith A. Narvhus (Chapter 27)Dept of Chemistry, Biotechnology,and Food ScienceNorwegian University of Life SciencesBox 50031432 Aas, NorwayEmail: judith.narvhus@umb.noHenrik Hauch Nielsen (Chapter 17)Danish Institute for Fisheries ResearchDepartment of Seafood ResearchSøltofts PladsTechnical University of Denmark, Bldg. 221DK-2800 Kgs. Lyngby, DenmarkPhone: 45 45 25 25 93Fax: 45 45 88 47 74Email: hhn@dfu.min.dkMichael Krogsgaard Nielsen (Chapter 17)Food Biotechnology and Engineering GroupFood BiotechnologyBioCentrum-DTUTechnical University of Denmark, Bldg. 221DK-2800 Kgs. Lyngby, DenmarkPhone: 45 45 25 25 92Fax: 45 45 88 47 74Email: mkn@dfumin.dkWai-kit Nip (Associate Editor, Chapters 1, 6, 16)Department of Molecular Biosciences andBioengineeringUniversity of Hawaii at ManoaHonolulu, HI 96822, USAPhone: 808-956-3852Fax: 808-955-6942Email: wknip@hawaii.eduix
xContributorsLeo M. L. Nollet (Associate Editor)Hogeschool GentDepartment of Engineering SciencesSchoonmeersstraat 52B9000 Gent, BelgiumPhone: 00 329 242 4242Fax: 00 329 243 8777Email: leo.nollet@hogent.beJoseph A. Odumeru (Chapter 30)Laboratory Services DivisionUniversity of Guelph95 Stone Road WestGuelph, Ontario N1H 8J7, CanadaPhone: 519-767-6243Fax Number: 519-767-6240Email: jodumeru@lsd.uoguelph.caMoustapha Oke (Chapters 22, 23)Ontario Ministry of Agriculture and Food1 Stone Road West, 2nd Floor SWGuelph, Ontario N1G 4Y2, CanadaEmail: Moustapha.oke@omaf.gov.on.caGopinadhan Paliyath (Associate Editor, Chapters21, 22, 23)Department of Plant AgricultureUniversity of GuelphGuelph, Ontario N1G 2W1, CanadaPhone: 519-824-4120, ext. 54856Email: gpaliyat@uoguelph.caJosé Angel Pérez-Alvarez (Chapter 15)Departamento de Tecnología AgroalimentariaEscuela Politécnica Superior de OrihuelaUniversidad Miguel HernándezCamino a Beniel s/n 03313 DesamparadosOrihuela (Alicante), SpainPhone: 34 06 674 9656Fax: 34 06 674 9609/674 9619Email: ja.perez@umh.esD. PlatisLaboratory of Enzyme TechnologyDepartment of Agricultural BiotechnologyAgricultural University of AthensIera Odos 7511855 Athens, GreeceBianca M. Poli (Chapter 18)Department of Animal ProductionUniversity of FlorenceFlorence, ItalyMilagro Reig (Chapter 13)Instituto de Agroquímica y Tecnologíade Alimentos (CSIC)P.O. Box 7346100 Burjassot (Valencia), SpainDouglas J.H. Shyu (Chapter 7)Graduate Institute of BiotechnologyNational Chung Hsing UniversityTaichung, Taiwan 40227, Republic of ChinaPhone: 886 4 228 840328Fax: 886 4 228 53527Email: dshyu@ms7.hinet.netBenjamin K. Simpson (Associate Editor)Department of Food ScienceMcGill University, MacDonald Campus21111 Lakeshore RoadSt. Anne Bellevue PQ H9X3V9, CanadaPhone: 514-398-7737Fax: 514-398-7977Email: simpson@macdonald.mcgill.caL. F. Siow (Chapter 16)Department of Food ScienceUniversity of OtagoDunedin, New ZealandPhone: 64 3 479 7953Fax: 64 3 479 7567Terje Sørhaug (Chapter 27)Department of Chemistry, Biotechnology,and Food ScienceNorwegian University of Life SciencesBox 50031432 Aas, NorwayEmail: terje.sorhaug@umb.noP. S. Stanfield (Chapter 16)Dietetic Resources794 Bolton St.Twin Falls, ID 83301, USAPhone: 208-733-8662Email: PStanfld@PMT.orgNikolaos G. Stoforos (Chapter 12)Department of Chemical EngineeringAristotle University of Thessaloniki54124 Thessaloniki, GreecePhone: 30 2310 996450Fax: 30 2310 996259Email: stoforos@cheng.auth.gr
ContributorsPetros S. Taoukis (Chapter 12)Laboratory of Food Chemistry and TechnologySchool of Chemical EngineeringNational Technical University of AthensIroon Polytechniou 515780 Athens, GreecePhone: 30 210 772 3171Fax: 30 210 772 3163Email: taoukis@chemeng.ntua.gr Fidel Toldrá (Chapters 13, 14, 28)Instituto de Agroquímica y Tecnologíade Alimentos (CSIC)Apt. 7346100 Burjassot (Valencia), SpainPhone: 34 96 390 0022Fax: 34 96 363 6301Email: ftoldra@iata.csic.esJason T.C. Tzen (Chapter 7)Graduate Institute of BiotechnologyNational Chung Hsing UniversityTaichung, Taiwan 40227, Republic of ChinaPhone: 886 4 228 840328Fax: 886 4 228 53527Email: tctzen@dragon.nchu.edu.twT. Verwimp (Chapter 25)Department of Food and Microbial TechnologyFaculty of Applied Bioscience and EngineeringKatholieke Universiteit LeuvenKasteelpark Arenberg 20xiB-3001 Leuven, BelgiumPhone: 32 16 321 634Fax: 32 16 321 997Email: tiny.verwimp@agr.kuleuven.ac.beOddur T. Vilhelmsson (Chapter 18)Faculty of Natural Resource SciencesUniversity of AkureyriBorgum, Room 243IS-600 Akureyri, IcelandPhone: 354 460 8503Fax: 354 460 8999Mobile: 354 697 4252Email: oddurv@unak.isMar Villamiel (Chapters 4, 24)Instituto de Fermentaciones Industriales (CSIC)c/Juan de la Cierva, 328006 Madrid, SpainPhone: 34 91 562 2900Fax: 34 91 564 4853Email: ifiv308@ifi.csic.esRonnie Willaert (Chapter 29)Department of UltrastructureFlanders Interuniversity Institute for BiotechnologyVrije Universiteit BrusselPleinlaan 2B-1050 Brussels, BelgiumPhone: 32 2 629 18 46Fax: 32 2 629 19 63Email: Ronnie.Willaert@vub.ac.be
PrefaceIn the last 20 years, the role of food biochemistryhas assumed increasing significance in all major disciplines within the categories of food science, foodtechnology, food engineering, food processing, andfood biotechnology. In the five categories mentioned, progress has advanced exponentially. Asusual, dissemination of information on this progressis expressed in many media, both printed and electronic. Books are available for almost every specialty area within the five disciplines mentioned, numbering in the hundreds. As is well known, the twoareas of food biochemistry and food processing areintimately related. However, books covering a jointdiscussion of these topics are not so common. Thisbook attempts to fill this gap, using the followingapproaches: Principles of food biochemistry, Advances in selected areas of food biochemistry, Food biochemistry and the processing of musclefoods and milk, Food biochemistry and the processing of fruits,vegetables, and cereals, Food biochemistry and the processing offermented foods, and Microbiology and food safety.The above six topics are divided over 31 chapters.Subject matters discussed under each topic arebriefly reviewed below. The principles of food biochemistry are exploredin definitions, applications, and analysis and inadvances in food biotechnology. Specificexamples used include enzymes, protein crosslinking, chymosin in cheesemaking, starchsynthesis in the potato tuber, pectinolyticenzymes in tomatoes, and food hydrationchemistry and biochemistry. The chemistry and biochemistry of muscle foodsand milk are covered under the color of musclefoods, raw meat and poultry, processed meatand poultry, seafood enzymes, seafood processing, proteomics and fish processing, milkconstituents, and milk processing. The chemistryand biochemistry of fruits, vegetables, andcereals are covered in raw fruits, fruits processing, vegetable processing, rye flours, andnonenzymatic browning of cereal bakingproducts. The chemistry and biochemistry offermented foods touch on four groups ofproducts: dairy products, bakery and cerealproducts, fermented meat, and beer. The topic of microbiology and food safety coversmicrobial safety and food processing, andemerging bacterial foodborne pathogens.This reference and classroom text is a result of thecombined effort of more than 50 professionals fromindustry, government, and academia. These professionals are from more than 15 countries and havediverse expertise and background in the disciplineof food biochemistry and food processing. Theseexperts were led by an international editorial teamof five members from three countries. All these individuals, authors and editors, are responsible forassembling in one place the scientific topics of foodbiochemistry and food processing, in their immensecomplexity. In sum, the end product is unique, bothin depth and breadth, and will serve as An essential reference on food biochemistryand food processing for professionals in thegovernment, industry, and academia.xiii
xivPreface A classroom text on food biochemistry and foodprocessing in an undergraduate food scienceprogram.The editorial team thanks all the contributors forsharing their experience in their fields of expertise.They are the people who made this book possible.We hope you enjoy and benefit from the fruits oftheir labor.We know how hard it is to develop the content ofa book. However, we believe that the production of aprofessional book of this nature is even more difficult. We thank the editorial and production teams atBlackwell Publishing for their time, effort, advice,and expertise. You are the best judge of the qualityof this book.Y. H. HuiW. K. NipL. M. L. NolletG. PaliyathB. K. Simpson
Food Biochemistry and Food ProcessingEdited by Y. H. HuiCopyright 2006 by Blackwell PublishingPart IPrinciples
Food Biochemistry and Food ProcessingEdited by Y. H. HuiCopyright 2006 by Blackwell Publishing1Food Biochemistry—AnIntroductionW. K. NipIntroductionBiochemical Changes of Carbohydrates in FoodChanges in Carbohydrates in Food SystemsChanges in Carbohydrates during Seed GerminationMetabolism of Complex CarbohydratesMetabolism of Lactose and Organic Acids in CheeseProductionRemoval of Glucose in Egg Powder ProductionProduction of Starch Sugars and SyrupsBiochemical Changes of Proteins and Amino Acids inFoodsProteolysis in Animal TissuesTransglutaminase Activity in Seafood ProcessingProteolysis during Cheese FermentationProteolysis in Geminating SeedsProteases in Chill-Haze Reduction in Beer ProductionBiochemical Changes of Lipids in FoodsChanges in Lipids in Food SystemsChanges in Lipids during Cheese FermentationLipid Degradation in Seed GerminationBiogeneration of Fresh-Fish OdorBiochemically Induced Food FlavorsBiochemical Degradation and Biosynthesis of PlantPigmentsDegradation of Chlorophyl in Fruit MaturationMevalonate and Isopentyl Diphosphate Biosynthesisprior to Formation of CarotenoidsNaringenin Chalcone BiosynthesisSelected Biochemical Changes Important in the
2. Analytical Techniques in Food Biochemistry 25 M. Marcone 3. Recent Advances in Food Biotechnology Research 35 S. Jube and D. Borthakur 4. Browning Reactions 71 M. Villamiel, M. D. del Castillo, and N. Corzo Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking 5. Water Chemistry and Biochemistry 103 C. Chieh 6.
4. Plant Biochemistry 5. Clinical Biochemistry 6. Biomembranes & Cell Signaling 7. Bioenergetics 8. Research Planning & Report Writing (Eng-IV) 9. Nutritional Biochemistry 10. Bioinformatics 11. Industrial Biochemistry 12. Biotechnology 13. Immunology 14. Current Trends in Biochemistry
1. Fundamentals of Biochemistry by J.L. Jain 2. Biotechnology by B.D., Singh 3. Principles of Biochemistry by Lehninger, Nelson & Cox 4. Outlines of Biochemistry by Conn & Stumpf 5. Textbook of biochemistry by A VSS, Ramarao 6. An Introduction to Practical Biochemistry by D.T. Plummer 7. Laboratory Manual in Biochemistry by Jairaman
Analytical Biochemistry (Textbook) Analytical Biochemistry, 2nd edition, by D.J. Holme and H. Peck, Longman, 1993 Available on Reserve. Physical Biochemistry (Textbook) Physical Biochemistry (2nd edition, 1982) D. Freifelder (QH 345.F72). This is a particularly good reference text for spectroscopy, centrifugation, electrophoresis, and other .
Department of Biochemistry Introduction: The dynamic department of Biochemistry is spear headed by our worthy principal Lt Gen Abdul Khaliq Naveed (HI) who is a pioneer in the field of medical biochemistry, chemical pathology and medical genetics. He is presiding over the national Society of Medical Biochemistry (SOMB).
Advancement to Candidacy Application pdf insert Biochemistry Year 3 10 Annual Ph.D. Thesis Committee Meeting Form (Years 3 – 5) 12 Biochemistry Year 4 14 Biochemistry Year 5 16 Biochemistry Year 6 18
Department of Biochemistry - Website information 1. Department: Biochemistry 2. About Department The Department of Biochemistry was instituted as one of the departments of Sciences in the academic year 1998-1999. 3. Objective & Scope To enable the students to understand the concept of biochemistry regarding biomolecules
Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
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