Food Biochemistry and Food Processing
(Sprache: Englisch)
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...
In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians...
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Produktinformationen zu „Food Biochemistry and Food Processing “
Klappentext zu „Food Biochemistry and Food Processing “
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
... mehr
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
Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
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Inhaltsverzeichnis zu „Food Biochemistry and Food Processing “
- Contributor List - Preface
Part 1: Principles/Food Analysis
1. An Introduction to Food Biochemistry Rickey Y. Yada, Brian Bryska, and Wai-kit Nip
2. Analytical Techniques in Food Biochemistry Dr. Massimo Marcone
3. Enzymes in Food Analysis Isaac N. A. Ashie
4. Browning Reactions Marta Corzo-Mart1nez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo
5. Water Chemistry and Biochemistry C. Chieh
Part 2: Biotechnology and Ezymology
6. Enzyme Classification and Nomenclature H. Ako and W. K. Nip
7. Biocatalysis, Enzyme Engineering and Biotechnology D. Platis, G. A. Kotzia, I. A. Axarli, E. G. Chronopoulou, C. Karamitros, and N. E. Labrou
8. Enzyme Activities 1 D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang
9. Enzymes in Food Processing Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao
10. Protein Cross-linking in Food - Structure, Applications, Implications for Health and Food Safety Juliet A. Gerrard and Justine R. Cottam
11. Chymosin in Cheese Making V. V. Mistry
12. Pectic Enzymes in Tomatoes Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S. Taoukis
13. Seafood Enzymes M. K. Nielsen and H. H. Nielsen
14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality Sappasith Klomklao, Soottawat Benjakul, and Benjamin K. Simpson
Part 3: Meat, Poultry, and Seafoods
15. Biochemistry of Raw Meat and Poultry F. Toldra and M. Reig
16. Biochemistry of Processing Meat and Poultry F. Toldra
17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods Jose Angel Perez-Alvarez and Juana Fernandez-Lopez
18. Biochemistry of Fermented Meat Fidel Toldra
19. Biochemistry of Seafood Processing Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanfield
20. Fish Collagen Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi
21. Fish Gelatin 388 Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M. Renenstein
22. Application of Proteomics to Fish Processing and
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Quality Holmfr1?ur Sveinsdottir, Samuel A. M. Martin, and Oddur T. Vilhelmsson
Part 4: Milk
23. Dairy Products Terri D. Boylston
24. Chemistry and Biochemistry of Milk Constituents P.F. Fox and A.L. Kelly
25. Biochemistry of Milk Processing A.L. Kelly and P.F. Fox
26. Equid Milk: Chemistry, Biochemistry and Processing T. Uniacke-Lowe and P.F. Fox
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker
28. Biochemistry of Fruit Processing Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
29. Biochemistry of Vegetable Processing Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals A.C. Soria and M. Villamiel
31. Bakery and Cereal Products J. A. Narvhus and T. Sørhaug
32. Starch Synthesis in the Potato Tuber P. Geigenberger and A.R. Fernie
33. Biochemistry of Beer Fermentation Ronnie Willaert
34. Rye Constituents and Their Impact on Rye Processing T. Verwimp, C. M. Courtin, and J. A. Delcour
Part 6: Health/Functional Foods
35. Biochemistry and Probiotics Claude P. Champagne and Fatemeh Zare
36. Biological Activities and Production of Marine-Derived Peptides Soottawat Benjakul and Wonnop Vissesangua
37. Natural Food Pigments 704 Benjamin K. Simpson, Soottawat Benjakul, and Sappasith Klomklao
Part 7: Food Processing
38. Thermal Processing Principles Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali
40. Separation Technology in Food Processing John Shi, Sophia Jun Xue, Yueming Jiang, Ying Ma, Xingqian Ye, Yanjun Li, and Xianzhe Zheng
Part 8: Food Safety and Food Allergens
41. Microbial Safety of Food and Food Products J. A. Odumeru
42. Food Allergens J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao
43. Biogenic Amines in Foods Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson
44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection Catherine M. Logue and Lisa K. Nolan
45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins Barry Byrne, Edwina Stack, and Richard O'Kennedy
- Glossary of Compound Schemes
- Indexttawat Benjakul, and Sappasith Klomklao
Part 7: Food Processing
38. Thermal Processing Principles Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali
40. Separation Technology in Food Processing John Shi, Sophia Jun Xue, Yueming Jiang, Ying Ma, Xingqian Ye, Yanjun Li, and Xianzhe Zheng
Part 8: Food Safety and Food Allergens
41. Micro
Part 4: Milk
23. Dairy Products Terri D. Boylston
24. Chemistry and Biochemistry of Milk Constituents P.F. Fox and A.L. Kelly
25. Biochemistry of Milk Processing A.L. Kelly and P.F. Fox
26. Equid Milk: Chemistry, Biochemistry and Processing T. Uniacke-Lowe and P.F. Fox
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker
28. Biochemistry of Fruit Processing Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
29. Biochemistry of Vegetable Processing Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals A.C. Soria and M. Villamiel
31. Bakery and Cereal Products J. A. Narvhus and T. Sørhaug
32. Starch Synthesis in the Potato Tuber P. Geigenberger and A.R. Fernie
33. Biochemistry of Beer Fermentation Ronnie Willaert
34. Rye Constituents and Their Impact on Rye Processing T. Verwimp, C. M. Courtin, and J. A. Delcour
Part 6: Health/Functional Foods
35. Biochemistry and Probiotics Claude P. Champagne and Fatemeh Zare
36. Biological Activities and Production of Marine-Derived Peptides Soottawat Benjakul and Wonnop Vissesangua
37. Natural Food Pigments 704 Benjamin K. Simpson, Soottawat Benjakul, and Sappasith Klomklao
Part 7: Food Processing
38. Thermal Processing Principles Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali
40. Separation Technology in Food Processing John Shi, Sophia Jun Xue, Yueming Jiang, Ying Ma, Xingqian Ye, Yanjun Li, and Xianzhe Zheng
Part 8: Food Safety and Food Allergens
41. Microbial Safety of Food and Food Products J. A. Odumeru
42. Food Allergens J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao
43. Biogenic Amines in Foods Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson
44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection Catherine M. Logue and Lisa K. Nolan
45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins Barry Byrne, Edwina Stack, and Richard O'Kennedy
- Glossary of Compound Schemes
- Indexttawat Benjakul, and Sappasith Klomklao
Part 7: Food Processing
38. Thermal Processing Principles Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali
40. Separation Technology in Food Processing John Shi, Sophia Jun Xue, Yueming Jiang, Ying Ma, Xingqian Ye, Yanjun Li, and Xianzhe Zheng
Part 8: Food Safety and Food Allergens
41. Micro
... weniger
Autoren-Porträt von Benjamin K. Simpson
Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-Cured Meat Products.
Bibliographische Angaben
- Autor: Benjamin K. Simpson
- 2012, 2. Aufl., 464 Seiten, Maße: 23 x 23,2 cm, Gebunden, Englisch
- Herausgegeben von Simpson, Benjamin K.; Nollet, Leo M. L.; Toldra, Fidel
- Herausgegeben: Benjamin K. Simpson, Leo M. L Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath, Y. H. Hui
- Verlag: Wiley & Sons
- ISBN-10: 081380874X
- ISBN-13: 9780813808741
Sprache:
Englisch
Rezension zu „Food Biochemistry and Food Processing “
"This book fully develops and explains the biochemical aspects of food processing and brings together timely, relevant topics in food science and technology in one package." ( South African Food Science and Technology , 1 May 2013)
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