Front Cover -- Biochemistry of Foods -- Copyright -- Dedication -- Contents -- Preface -- List of Contributors -- Part I Biochemical Changes in Raw Foods -- Chapter 1 - Cereals and Legumes -- PART I: CEREALS -- I. INTRODUCTION -- II. CEREAL GRAIN STRUCTURE -- III. CEREAL GRAIN COMPOSITION -- IV. GERMINATION OF CEREALS -- V. STORAGE OF GRAINS -- PART II: LEGUMES -- I. INTRODUCTION -- II. LEGUME SEED STRUCTURE -- III. LEGUME SEED COMPOSITION -- IV. EFFECTS OF GERMINATION -- V. EFFECTS OF FERMENTATION -- VI. STORAGE -- REFERENCES -- Chapter 2 - Fruits and Vegetables -- I. INTRODUCTION -- II. RESPIRATION -- III. INITIATION OF RIPENING -- IV. BIOSYNTHESIS OF ETHYLENE -- V. COLOR CHANGES -- VI. TEXTURE -- VII. FLAVOR -- VIII. STORAGE -- REFERENCES -- Chapter 3 - Meat and Fish -- I . INTRODUCTION -- II. THE NATURE OF MUSCLE -- III. CONTRACTION OF MUSCLE -- IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH -- V. MEAT PIGMENTS -- REFERENCES -- Chapter 4 - Milk -- I. INTRODUCTION -- II. COMPOSITION OF MILK -- III. MILK CONSTITUENTS -- REFERENCES -- Chapter 5 - Egg Components in Food Systems -- I. INTRODUCTION -- II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS -- III. BIOSYNTHESIS OF EGGS -- IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING -- REFERENCES -- Part II Biochemistry of Food Processing -- Chapter 6 - Browning Reactions in Foods -- I. INTRODUCTION -- II. NON-ENZYMATIC BROWNING -- III. PIGMENT FORMATION -- IV. HETEROCYCLIC COMPOUNDS -- V. MAILLARD REACTION-LIPID INTERACTIONS -- VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS -- VII. MELANOIDIN-MAILLARD POLYMERS -- VIII. CARAMELIZATION -- IX. ASCORBIC ACID OXIDATION -- X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS -- XI. INHIBITION OF NON-ENZYMATIC BROWNING -- REFERENCES -- Chapter 7 - Biochemistry of Brewing -- I. INTRODUCTION -- II. MALT AND MALTING -- III. MASHING AND BOILING.

IV. WORT COMPOSITION -- V. EXOENZYMES IN BREWING -- VI. WORT SEPARATION AND BEER FILTRATION -- VII. CONCLUSIONS -- ACKNOWLEDGMENT -- REFERENCES -- Chapter 8 - Dairy Products: Cheese and Yogurt -- I. INTRODUCTION -- II. MILK COMPOSITION -- III. MILK QUALITY -- IV. CHEMISTRY OF MILK COAGULATION -- V. CULTURES FOR CHEESE AND YOGURT -- VI. CHEESE MANUFACTURE -- VII. BIOCHEMISTRY OF CHEESE RIPENING -- VIII. YOGURT -- REFERENCES -- Chapter 9 - Oilseed Processing and Fat Modification -- I. INTRODUCTION -- II. PROCESSING OF EDIBLE OILS -- III. FAT MODIFICATION -- REFERENCES -- Part III Biochemistry of Food Spoilage -- Chapter 10 - Enzymatic Browning -- I. INTRODUCTION -- II. CHARACTERISTICS OF POLYPHENOL OXIDASE -- III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSING -- IV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING -- REFERENCES -- Chapter 11 - Lipid Oxidation -- I. INTRODUCTION -- II. WHERE DOES LIPID OXIDATION OCCUR? -- III. HOW DOES LIPID OXIDATION OCCUR? -- IV. WHICH FACTORS CONTROL LIPID OXIDATION? -- V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION? -- VI. HOW CAN LIPID OXIDATION BE CONTROLLED? -- REFERENCES -- Chapter 12 - Off-Flavors in Milk -- I. INTRODUCTION -- II. OFF-FLAVORS IN MILK -- REFERENCES -- Part IV Biotechnology -- 13 - Recombinant DNA Technologies in Food -- I. INTRODUCTION -- II. GENETICALLY MODIFIED CROPS -- III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE -- IV. COMMERCIAL ENZYMES AND PROTEINS IN THE FOOD INDUSTRY DERIVED FROM GENETICALLY MODIFIED MICROORGANISMS -- REFERENCES -- Index.