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Food Biochemistry and Food Processing, 2nd Edition
Benjamin K. Simpson
Pages: 912
Publisher: --
Edition: May 2012
Language: English
ISBN: 978-0-8138-0874-1
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.
Contents
Contributor
List Preface
Part 1: Principles/Food Analysis
1. An Introduction to Food Biochemistry
2. Analytical Techniques in Food Biochemistry
3. Enzymes in Food Analysis
4. Browning Reactions
5. Water Chemistry and Biochemistry
Part 2: Biotechnology and Ezymology
6. Enzyme Classification and Nomenclature
7. Biocatalysis, Enzyme Engineering and Biotechnology
9. Enzymes in Food Processing
10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety
11. Chymosin in Cheese Making
12. Pectic Enzymes in Tomatoes
13. Seafood Enzymes
14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality
Part 3: Meat, Poultry, and Seafoods
15. Biochemistry of Raw Meat and Poultry
16. Biochemistry of Processing Meat and Poultry
17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods
18. Biochemistry of Fermented Meat Fidel
19. Biochemistry of Seafood Processing
20. Fish Collagen
21. Fish Gelatin
22. Application of Proteomics to Fish Processing and Quality
Part 4: Milk
23. Dairy Products
24. Chemistry and Biochemistry of Milk Constituents
25. Biochemistry of Milk Processing
26. Equid Milk: Chemistry, Biochemistry and Processing
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits
28. Biochemistry of Fruit Processing
29. Biochemistry of Vegetable Processing
30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals
31. Bakery and Cereal Products
33. Biochemistry of Beer Fermentation
34. Rye Constituents and Their Impact on Rye Processing
Part 6: Health/Functional Foods
35. Biochemistry and Probiotics
36. Biological Activities and Production of Marine-Derived Peptides
37. Natural Food Pigments
Part 7: Food Processing
38. Thermal Processing Principles
39. Minimally Processed Foods
40. Separation Technology in Food Processing
Part 8: Food Safety and Food Allergens
41. Microbial Safety of Food and Food Products
42. Food Allergens
43. Biogenic Amines in Foods
44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection
45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins
Glossary of Compound Schemes
Index
Benjamin K. Simpson
Pages: 912
Publisher: --
Edition: May 2012
Language: English
ISBN: 978-0-8138-0874-1
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.
Contents
Contributor
List Preface
Part 1: Principles/Food Analysis
1. An Introduction to Food Biochemistry
2. Analytical Techniques in Food Biochemistry
3. Enzymes in Food Analysis
4. Browning Reactions
5. Water Chemistry and Biochemistry
Part 2: Biotechnology and Ezymology
6. Enzyme Classification and Nomenclature
7. Biocatalysis, Enzyme Engineering and Biotechnology
9. Enzymes in Food Processing
10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety
11. Chymosin in Cheese Making
12. Pectic Enzymes in Tomatoes
13. Seafood Enzymes
14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality
Part 3: Meat, Poultry, and Seafoods
15. Biochemistry of Raw Meat and Poultry
16. Biochemistry of Processing Meat and Poultry
17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods
18. Biochemistry of Fermented Meat Fidel
19. Biochemistry of Seafood Processing
20. Fish Collagen
21. Fish Gelatin
22. Application of Proteomics to Fish Processing and Quality
Part 4: Milk
23. Dairy Products
24. Chemistry and Biochemistry of Milk Constituents
25. Biochemistry of Milk Processing
26. Equid Milk: Chemistry, Biochemistry and Processing
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits
28. Biochemistry of Fruit Processing
29. Biochemistry of Vegetable Processing
30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals
31. Bakery and Cereal Products
33. Biochemistry of Beer Fermentation
34. Rye Constituents and Their Impact on Rye Processing
Part 6: Health/Functional Foods
35. Biochemistry and Probiotics
36. Biological Activities and Production of Marine-Derived Peptides
37. Natural Food Pigments
Part 7: Food Processing
38. Thermal Processing Principles
39. Minimally Processed Foods
40. Separation Technology in Food Processing
Part 8: Food Safety and Food Allergens
41. Microbial Safety of Food and Food Products
42. Food Allergens
43. Biogenic Amines in Foods
44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection
45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins
Glossary of Compound Schemes
Index
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