Food Biochemistry and Food Processing / Edition 1

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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.

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Product Details

  • ISBN-13: 9780813803784
  • Publisher: Wiley
  • Publication date: 2/20/2006
  • Edition number: 1
  • Pages: 769
  • Product dimensions: 10.00 (w) x 7.00 (h) x 1.63 (d)

Table of Contents

1 Food biochemistry - an introduction 3
2 Analytical techniques in food biochemistry 25
3 Recent advances in food biotechnology research 35
4 Browning reactions 71
5 Water chemistry and biochemistry 103
6 Enzyme classification and nomenclature 135
7 Enzyme activities 155
8 Enzyme engineering and technology 175
9 Protein cross-linking in food 223
10 Chymosin in cheese making 241
11 Starch synthesis in the potato tuber 253
12 Pectic enzymes in tomatoes 271
13 Biochemistry of raw meat and poultry 293
14 Biochemistry of processing meat and poultry 315
15 Chemistry and biochemistry of color in muscle foods 337
16 Biochemistry of seafood processing 351
17 Seafood enzymes 379
18 Proteomics : methodology and application in fish processing 401
19 Chemistry and biochemistry of milk constituents 425
20 Biochemistry of milk processing 453
21 Biochemistry of fruits 487
22 Biochemistry of fruit processing 515
23 Biochemistry of vegetable processing 537
24 Nonenzymatic browning of cookies, crackers, and breakfast cereals 555
25 Rye constituents and their impact on rye processing 567
26 Dairy products 595
27 Bakery and cereal products 615
28 Biochemistry of fermented meat 641
29 Biochemistry and fermentation of beer 659
30 Microbial safety of food and food products 689
31 Emerging bacterial foodborne pathogens and methods of detection 705
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