Food Biochemistry and Food Processing [electronic resource].

ISBN:

9781118308042

Title:

Author:

Simpson, Benjamin K.

Personal Author:

Simpson, Benjamin K.

Edition:

2nd ed.

Publication Information:

Hoboken : Wiley, 2012.

Physical Description:

1 online resource (910 p.)

General Note:

Description based upon print version of record.

Contents:

Food Biochemistry andFood Processing; 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; 8. Enzyme Activities; 9. Enzymes in Food Processing; 10. Protein Cross-linking in Food - Structure, Applications, Implications for Health and Food Safety

11. Chymosin in Cheese Making12. 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; 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 Constituents25. 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; 32. Starch Synthesis in the Potato Tuber; 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 Peptides37. 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

Subject Term:

Food -- Analysis.

Food -- Composition.

Food -- Packaging.

Food industry and trade -- Research.

Added Author:

Nollet, Leo M.L.

Toldra, Fidel.

Benjakul, Soottawat.

Paliyath, Gopinadhan.

Hui, Y.H.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Hoboken : Wiley, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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 Toldr#65533;, Instituto de Agroqu#65533;mica y Tecnolog#65533;a de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla 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

Author Notes

Benjamin K. Simpson, PhD is Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University (Ste. Anne de Bellevue Campus), Quebec, Canada.

Leo M.L. Nollet, PhD is Faculty of Applied Engineering Sciences at University College Ghent, Ghent, Belgium.

Gopinadhan Paliyath, PhD is Associate Professor at the Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada.

Soottawat Benjakul, PhD is Faculty of Agro-Industry of Prince of Songkla University, Thailand.