Food Biochemistry and Food Processing: Y. H. Hui , Wai-Kit Nip , Leo M. L. Nollet (0813803780)

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. Food biochemistry: an introduction / W.K. Nip Analytical techniques in food biochemistry Marcone Recent advances in food biotechnology research / S. Jube and D. Borthakur Browning reactions / Villamiel, M.D. Del Castillo, and N. Corzo Water, enzymology, biotechnology, and protein cross-linking Water chemistry and biochemistry / C. Chieh Enzyme classification and nomenclature / H. Ako and W.K. Nip Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang Enzyme engineering and technology / D.Platis, G.A. Kotzia, I.A. Axarli, and N.E. Labrou Protein cross-linking in food / J.A. Gerrard Chymosin in cheese making / V. V. Mistry Starch synthesis in the potato tuber / P. Geigenberger and A. R. Fernie Pectic enzymes in tomatoes / M. S. Kalamaki, N. G. Stoforos, and P. S. Taoukis Part III: Muscle foods Biochemistry of raw meat and poultry / F. Toldra and M. Reig Biochemistry of processing meat and poultry / F. Toldra Chemistry and biochemistry of color in muscle foods / J. A. Perez-Alvarez, J. Fernandez-Lopez, and M. R. Rosmini Biochemistry of seafood processing / Y. H. Hui, N. Cross ... [et al.] Seafood enzymes / M. K. Nielsen and H. H. Nielsen Proteomics: methodology and application in fish processing / O. T. Vilhelmsson ... [et al.] Part IV: milk Chemistry and biochemistry of milk constituents / P. F. Fox and A. L. Kelly Biochemistry of milk processing / A. L. Kelly and P. F. Fox Part E: fruits, vegetables, and cereals Biochemistry of fruits / G. Paliyath and D. P. Murr Biochemistry of fruit processing / M. Oke and G. Paliyath Biochemistry of vegetable processing / M. Oke and G. Paliyath Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel Chemistry and biochemistry of rye flours / T. Verwimp, C.M. Courtin, and J.A. Delcour Part VI: fermented foods Dairy products / T. Boylston Bakery and cereal products / J.A. Narvhus and T. Sorhaug Biochemistry of fermented meat / F. Toldra Biochemistry and fermentation of beer / R. Willaert Part VII: food safety Microbial safety of food and food products / J.A. Odumeru Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall Contributors. This collection of essays develops and explains the biochemical aspects of food processing. It includes sections on the essential principles of food biochemistry, enzymology and food processing and provides commodity-by-commodity discussion of biochemistry of raw materials and product processing