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    Default Food Biochemistry and Food Processing, 2nd edition

    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

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    Default Re: Food Biochemistry and Food Processing, 2nd edition

    Food Biochemistry and Food Processing,
    2nd Edition, 2012


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