Food Biochemistry and Food Processing, Second Edition9780813808741, 9781118308035

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Description:The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.The EditorDr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, CanadaAssociate EditorsProfessor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldra, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA Content: Chapter 1 An Introduction to Food Biochemistry (pages 125): Rickey Y. Yada, Brian Bryksa and Wai?Kit NipChapter 2 Analytical Techniques in Food Biochemistry (pages 2638): Massimo MarconeChapter 3 Enzymes in Food Analysis (pages 3955): Isaac N. A. AshieChapter 4 Browning Reactions (pages 5683): Marta Corzo?Martinez, Nieves Corzo, Mar Villamiel and M Dolores del CastilloChapter 5 Water Chemistry and Biochemistry (pages 84106): C. ChiehChapter 6 Enzyme Classification and Nomenclature (pages 107124): H. Ako and W. K. NipChapter 7 Biocatalysis, Enzyme Engineering and Biotechnology (pages 125166): G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C. Karamitros and N. E. LabrouChapter 8 Enzyme Activities (pages 167180): D. J. H. Shyu, J. T. C. Tzen and C. L. JeangChapter 9 Enzymes in Food Processing (pages 181206): Benjamin K. Simpson, Xin Rui and Sappasith KlomklaoChapter 10 Protein Cross?linking in Food Structure, Applications, Implications for Health and Food Safety (pages 207222): Juliet A. Gerrard and Justine R. CottamChapter 11 Chymosin in Cheese Making (pages 223231): V. V. MistryChapter 12 Pectic Enzymes in Tomatoes (pages 232246): Mary S. Kalamaki, Nikolaos G. Stoforos and Petros S. TaoukisChapter 13 Seafood Enzymes (pages 247262): M. K. Nielsen and H. H. NielsenChapter 14 Seafood Enzymes: Biochemical Properties and Their Impact on Quality (pages 263284): Sappasith Klomklao, Soottawat Benjakul and Benjamin K. SimpsonChapter 15 Biochemistry of Raw Meat and Poultry (pages 285302): Fidel Toldra and Milagro ReigChapter 16 Biochemistry of Processing Meat and Poultry (pages 303316): Fidel ToldraChapter 17 Chemical and Biochemical Aspects of Color in Muscle?Based Foods (pages 317330): JoseAngel Perez?Alvarez and Juana Fernandez?LopezChapter 18 Biochemistry of Fermented Meat (pages 331343): Fidel ToldraChapter 19 Biochemistry of Seafood Processing (pages 344364): Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow and P. S. StanfieldChapter 20 Fish Collagen (pages 365387): Soottawat Benjakul, Sitthipong Nalinanon and Fereidoon ShahidiChapter 21 Fish Gelatin (pages 388405): Soottawat Benjakul, Phanat Kittiphattanabawon and Joe M. RegensteinChapter 22 Application of Proteomics to Fish Processing and Quality (pages 406424): Holmfri?ur Sveinsdottir, Samuel A. M. Martin and Oddur T. VilhelmssonChapter 23 Dairy Products (pages 425441): Terri D. BoylstonChapter 24 Chemistry and Biochemistry of Milk Constituents (pages 442464): P. F. Fox and A. L. KellyChapter 25 Biochemistry of Milk Processing (pages 465490): A. L. Kelly and P. F. FoxChapter 26 Equid Milk: Chemistry, Biochemistry and Processing (pages 491530): T. Uniacke?Lowe and P. F. FoxChapter 27 Biochemistry of Fruits (pages 531553): Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon and Bruce D. WhitakerChapter 28 Biochemistry of Fruit Processing (pages 554568): Moustapha Oke, Jissy K. Jacob and Gopinadhan PaliyathChapter 29 Biochemistry of Vegetable Processing (pages 569583): Moustapha Oke, Jissy K. Jacob and Gopinadhan PaliyathChapter 30 Non?Enzymatic Browning in Cookies, Crackers and Breakfast Cereals (pages 584593): A. C. Soria and M. VillamielChapter 31 Bakery and Cereal Products (pages 594612): J. A. Narvhus and T. SorhaugChapter 32 Starch Synthesis in the Potato Tuber (pages 613626): P. Geigenberger and A. R. FernieChapter 33 Biochemistry of Beer Fermentation (pages 627653): Ronnie WillaertChapter 34 Rye Constituents and Their Impact on Rye Processing (pages 654672): T. Verwimp, C. M. Courtin and J. A. DelcourChapter 35 Biochemistry and Probiotics (pages 673685): Claude P. Champagne and Fatemeh ZareChapter 36 Biological Activities and Production of Marine?Derived Peptides (pages 686703): Wonnop Vissesangua and Soottawat BenjakulChapter 37 Natural Food Pigments (pages 704722): Benjamin K. Simpson, Soottawat Benjakul and Sappasith KlomklaoChapter 38 Thermal Processing Principles (pages 725745): Yetenayet Bekele Tola and Hosahalli S. RamaswamyChapter 39 Minimally Processed Foods (pages 746763): Michael O. Ngadi, Sammy S. S. Bajwa and Joseph AlakaliChapter 40 Separation Technology in Food Processing (pages 764784): John Shi, Sophia Jun Xue, Xingqian Ye, Yueming Jiang, Ying Ma, Yanjun Li and Xianzhe ZhengChapter 41 Microbial Safety of Food and Food Products (pages 785797): J. A. OdumeruChapter 42 Food Allergens (pages 798819): J. I. Boye, A. O. Danquah, Cin Lam Thang and X. ZhaoChapter 43 Biogenic Amines in Foods (pages 820832): Angelina O. Danquah, Soottawat Benjakul and Benjamin K. SimpsonChapter 44 Emerging Bacterial Food?Borne Pathogens and Methods of Detection (pages 833857): Catherine M. Logue and Lisa K. NolanChapter 45 Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food?Borne Toxins (pages 858876): Barry Byrne, Edwina Stack and Richard O'Kennedy
Categories: Biology Biochemistry
Year :2012
Publisher : Wiley-Blackwell
Language : English
N° Of Pages : 899
File Info : pdf 13 Mb

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