Food Biochemistry and Food Processing

Overview

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 ...

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Food Biochemistry and Food Processing

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Overview

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 Editor

Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada

Associate Editors

  • Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium
  • Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología 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
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Editorial Reviews

From the Publisher
“This book fully develops and explains the biochemicalaspects of food processing and brings together timely, relevanttopics in food science and technology in one package.” (South African Food Science and Technology, 1 May 2013)
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Product Details

  • ISBN-13: 9780813808741
  • Publisher: Wiley
  • Publication date: 7/10/2012
  • Edition number: 2
  • Pages: 912
  • Sales rank: 1,334,162
  • Product dimensions: 8.70 (w) x 11.00 (h) x 1.60 (d)

Table of Contents

Contents

Contributor List vii

Preface xii

Part 1: Principles/Food Analysis

1. An Introduction to Food Biochemistry 3
Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip

2. Analytical Techniques in Food Biochemistry 26
Massimo Marcone

3. Enzymes in Food Analysis 39
Isaac N. A. Ashie

4. Browning Reactions 56
Marta Corzo-Mart´ýnez, Nieves Corzo, Mar Villamiel,and M Dolores del Castillo

5. Water Chemistry and Biochemistry 84
C. Chieh

Part 2: Biotechnology and Ezymology

6. Enzyme Classification and Nomenclature 109
H. Ako and W. K. Nip

7. Biocatalysis, Enzyme Engineering and Biotechnology 125
G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C.Karamitros, and N. E. Labrou

8. Enzyme Activities 167
D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang

9. Enzymes in Food Processing 181
Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao

10. Protein Cross-linking in Food – Structure,Applications, Implications for Health and Food Safety 207
Juliet A. Gerrard and Justine R. Cottam

11. Chymosin in Cheese Making 223
V. V. Mistry

12. Pectic Enzymes in Tomatoes 232
Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S.Taoukis

13. Seafood Enzymes 247
M. K. Nielsen and H. H. Nielsen

14. Seafood Enzymes: Biochemical Properties and Their Impact onQuality 263
Sappasith Klomklao, Soottawat Benjakul, and Benjamin K.Simpson

Part 3: Meat, Poultry and Seafoods

15. Biochemistry of Raw Meat and Poultry 287
Fidel Toldrà and Milagro Reig

16. Biochemistry of Processing Meat and Poultry 303
Fidel Toldrà

17. Chemical and Biochemical Aspects of Color in Muscle-BasedFoods 317
José Angel Pèrez-Alvarez and JuanaFernàndez-Lòopez

18. Biochemistry of Fermented Meat 331
Fidel Toldrà

19. Biochemistry of Seafood Processing 344
Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L.F. Siow, and P. S. Stanfield

20. Fish Collagen 365
Soottawat Benjakul, Sitthipong Nalinanon, and FereidoonShahidi

21. Fish Gelatin 388
Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M.Regenstein

22. Application of Proteomics to Fish Processing and Quality406
Hòolmfr´ýður Sveinsdòottir, Samuel A.M. Martin, and Oddur T. Vilhelmsson

Part 4: Milk

23. Dairy Products 427
Terri D. Boylston

24. Chemistry and Biochemistry of Milk Constituents 442
P.F. Fox and A.L. Kelly

25. Biochemistry of Milk Processing 465
A.L. Kelly and P.F. Fox

26. Equid Milk: Chemistry, Biochemistry and Processing 491
T. Uniacke-Lowe and P.F. Fox

Part 5: Fruits, Vegetables, and Cereals

27. Biochemistry of Fruits 533
Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and BruceD. Whitaker

28. Biochemistry of Fruit Processing 554
Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath

29. Biochemistry of Vegetable Processing 569
Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath

30. Non-Enzymatic Browning in Cookies, Crackers and BreakfastCereals 584
A.C. Soria and M. Villamiel

31. Bakery and Cereal Products 594
J. A. Narvhus and T. Sørhaug

32. Starch Synthesis in the Potato Tuber 613
P. Geigenberger and A.R. Fernie

33. Biochemistry of Beer Fermentation 627
Ronnie Willaert

34. Rye Constituents and Their Impact on Rye Processing654
T. Verwimp, C. M. Courtin, and J. A. Delcour

Part 6: Health/Functional Foods

35. Biochemistry and Probiotics 675
Claude P. Champagne and Fatemeh Zare

36. Biological Activities and Production of Marine-DerivedPeptides 686
Wonnop Vissesangua and Soottawat Benjakul

37. Natural Food Pigments 704
Benjamin K. Simpson, Soottawat Benjakul, and SappasithKlomklao

Part 7: Food Processing

38. Thermal Processing Principles 725
Yetenayet Bekele Tola and Hosahalli S. Ramaswamy

39. Minimally Processed Foods 746
Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali

40. Separation Technology in Food Processing 764
John 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 787
J. A. Odumeru

42. Food Allergens 798
J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao

43. Biogenic Amines in Foods 820
Angelina O. Danquah, Soottawat Benjakul, and Benjamin K.Simpson

44. Emerging Bacterial Food-Borne Pathogens and Methods ofDetection 833
Catherine M. Logue and Lisa K. Nolan

45. Biosensors for Sensitive Detection of AgriculturalContaminants, Pathogens and Food-Borne Toxins 858
Barry Byrne, Edwina Stack, and Richard O’Kennedy

Glossary of Compound Schemes 877

Index 881

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