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Contents
Contributor List vii
Preface xii
Part 1: Principles/Food Analysis
1. An Introduction to Food Biochemistry 3Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip
2. Analytical Techniques in Food Biochemistry 26Massimo Marcone
3. Enzymes in Food Analysis 39Isaac N. A. Ashie
4. Browning Reactions 56Marta Corzo-Mart´ýnez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo
5. Water Chemistry and Biochemistry 84C. Chieh
Part 2: Biotechnology and Ezymology
6. Enzyme Classification and Nomenclature 109H. Ako and W. K. Nip
7. Biocatalysis, Enzyme Engineering and Biotechnology 125G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C. Karamitros, and N. E. Labrou
8. Enzyme Activities 167D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang
9. Enzymes in Food Processing 181Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao
10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety 207Juliet A. Gerrard and Justine R. Cottam
11. Chymosin in Cheese Making 223V. V. Mistry
12. Pectic Enzymes in Tomatoes 232Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S. Taoukis
13. Seafood Enzymes 247M. K. Nielsen and H. H. Nielsen
14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality 263Sappasith Klomklao, Soottawat Benjakul, and Benjamin K. Simpson
Part 3: Meat, Poultry and Seafoods
15. Biochemistry of Raw Meat and Poultry 287Fidel Toldr´a and Milagro Reig
16. Biochemistry of Processing Meat and Poultry 303Fidel Toldr´a
17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods 317Jos´e Angel P´erez-Alvarez and Juana Fern´andez-L´opez
18. Biochemistry of Fermented Meat 331Fidel Toldr´a
19. Biochemistry of Seafood Processing 344Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanfield
20. Fish Collagen 365Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi
21. Fish Gelatin 388Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M. Regenstein
22. Application of Proteomics to Fish Processing and Quality 406H´olmfr´ýður Sveinsd´ottir, Samuel A. M. Martin, and Oddur T. Vilhelmsson
Part 4: Milk
23. Dairy Products 427Terri D. Boylston
24. Chemistry and Biochemistry of Milk Constituents 442P.F. Fox and A.L. Kelly
25. Biochemistry of Milk Processing 465A.L. Kelly and P.F. Fox
26. Equid Milk: Chemistry, Biochemistry and Processing 491T. Uniacke-Lowe and P.F. Fox
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits 533Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker
28. Biochemistry of Fruit Processing 554Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
29. Biochemistry of Vegetable Processing 569Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals 584A.C. Soria and M. Villamiel
31. Bakery and Cereal Products 594J. A. Narvhus and T. Sørhaug
32. Starch Synthesis in the Potato Tuber 613P. Geigenberger and A.R. Fernie
33. Biochemistry of Beer Fermentation 627Ronnie Willaert
34. Rye Constituents and Their Impact on Rye Processing 654T. Verwimp, C. M. Courtin, and J. A. Delcour
Part 6: Health/Functional Foods
35. Biochemistry and Probiotics 675Claude P. Champagne and Fatemeh Zare
36. Biological Activities and Production of Marine-Derived Peptides 686Wonnop Vissesangua and Soottawat Benjakul
37. Natural Food Pigments 704Benjamin K. Simpson, Soottawat Benjakul, and Sappasith Klomklao
Part 7: Food Processing
38. Thermal Processing Principles 725Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods 746Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali
40. Separation Technology in Food Processing 764John Shi, Sophia Jun Xue, Xingqian Ye, Yueming Jiang, Ying Ma, Yanjun Li, and Xianzhe Zheng
Part 8: Food Safety and Food Allergens
41. Microbial Safety of Food and Food Products 787J. A. Odumeru
42. Food Allergens 798J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao
43. Biogenic Amines in Foods 820Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson
44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection 833Catherine M. Logue and Lisa K. Nolan
45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins 858Barry Byrne, Edwina Stack, and Richard O’Kennedy
Glossary of Compound Schemes 877
Index 881
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