Food Biochemistry and Food Processing

by Editor: Y. H. Hui (American Food and Nutrition Center, Cutten, California); Associate Editor: Wai-Kit Nip (University of Hawaii at Manoa); Associate Editor: Leo M. L. Nollet; Associate Editor: Gopinadhan Paliyath; Associate Editor: Benjamin K. S

• ISBN13: 9780470276341
• ISBN10: 0470276347
• Format: eBook
• Copyright: 2008-02-01
• Publisher: Wiley-Blackwell

Summary

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, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. 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. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Table of Contents

Contributors

Preface

Principles

Food Biochemistry-An Introduction

Analytical techniques in Food Biochemistry

Recent Advances in Food Biotechnology Research

Browning Reactions

Water, Enzymology, Biotechnology, and Protein Cross-linking

Water Chemistry and Biochemistry

Enzyme Classification and Nomenclature

Enzyme Activities

Enzyme Engineering and Technology

Protein Cross-linking in Food

Chymosin in Cheese Making

Starch Synthesis in the Potato Tuber

Pectic Enzymes in Tomatoes

Muscle Foods

Biochemistry of Raw Meat and Poultry

Biochemistry of Processing Meat and Pultry

Chemistry and Biochemistry of Color in Muscle Foods

Biochemistry of Seafood Processing

Seafood Enzymes

Proteomics: Methodology and Application in Fish Processing

Milk

Chemistry and Biochemistry of Milk Constituents

Biochemistry of Milk Processing

Fruits, Vegetables, and Creals

Biochemistry of Fruits

Biochemistry of Fruit Processing

Biochemistry of Fruit Processing

Nonenzymatic Browning of Cookies

Rye Constituents and Their Impact on Rye Processing

Fermented Foods

Diary Products

Bakery and Cereal Products

Biochemistry of Fermented Meat

Biochemistry and Fermentation of Beer

Food Safety

Microbial Safety of Food and Food Products

Emerging Bacterial Foodborne Pathogens and Methods of Detection

Index

Table of Contents provided by Publisher. All Rights Reserved.