About the Book
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 Toldra, Instituto de Agroquimica y Tecnologia 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
Table of Contents:
Contents Contributor List vii Preface xii Part 1: Principles/Food Analysis 1. An Introduction to Food Biochemistry 3 Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip 2. Analytical Techniques in Food Biochemistry 26 Massimo Marcone 3. Enzymes in Food Analysis 39 Isaac N. A. Ashie 4. Browning Reactions 56 Marta Corzo-Mart'ynez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo 5. Water Chemistry and Biochemistry 84 C. Chieh Part 2: Biotechnology and Ezymology 6. Enzyme Classification and Nomenclature 109 H. Ako and W. K. Nip 7. Biocatalysis, Enzyme Engineering and Biotechnology 125 G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C. Karamitros, and N. E. Labrou 8. Enzyme Activities 167 D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang 9. Enzymes in Food Processing 181 Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao 10. Protein Cross-linking in Food Structure, Applications, Implications for Health and Food Safety 207 Juliet A. Gerrard and Justine R. Cottam 11. Chymosin in Cheese Making 223 V. V. Mistry 12. Pectic Enzymes in Tomatoes 232 Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S. Taoukis 13. Seafood Enzymes 247 M. K. Nielsen and H. H. Nielsen 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality 263 Sappasith Klomklao, Soottawat Benjakul, and Benjamin K. Simpson Part 3: Meat, Poultry and Seafoods 15. Biochemistry of Raw Meat and Poultry 287 Fidel Toldr'a and Milagro Reig 16. Biochemistry of Processing Meat and Poultry 303 Fidel Toldr'a 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods 317 Jos'e Angel P'erez-Alvarez and Juana Fern'andez-L'opez 18. Biochemistry of Fermented Meat 331 Fidel Toldr'a 19. Biochemistry of Seafood Processing 344 Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanfield 20. Fish Collagen 365 Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi 21. Fish Gelatin 388 Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M. Regenstein 22. Application of Proteomics to Fish Processing and Quality 406 H'olmfr'ydur Sveinsd'ottir, Samuel A. M. Martin, and Oddur T. Vilhelmsson Part 4: Milk 23. Dairy Products 427 Terri D. Boylston 24. Chemistry and Biochemistry of Milk Constituents 442 P.F. Fox and A.L. Kelly 25. Biochemistry of Milk Processing 465 A.L. Kelly and P.F. Fox 26. Equid Milk: Chemistry, Biochemistry and Processing 491 T. Uniacke-Lowe and P.F. Fox Part 5: Fruits, Vegetables, and Cereals 27. Biochemistry of Fruits 533 Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker 28. Biochemistry of Fruit Processing 554 Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath 29. Biochemistry of Vegetable Processing 569 Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals 584 A.C. Soria and M. Villamiel 31. Bakery and Cereal Products 594 J. A. Narvhus and T. Sorhaug 32. Starch Synthesis in the Potato Tuber 613 P. Geigenberger and A.R. Fernie 33. Biochemistry of Beer Fermentation 627 Ronnie Willaert 34. Rye Constituents and Their Impact on Rye Processing 654 T. Verwimp, C. M. Courtin, and J. A. Delcour Part 6: Health/Functional Foods 35. Biochemistry and Probiotics 675 Claude P. Champagne and Fatemeh Zare 36. Biological Activities and Production of Marine-Derived Peptides 686 Wonnop Vissesangua and Soottawat Benjakul 37. Natural Food Pigments 704 Benjamin K. Simpson, Soottawat Benjakul, and Sappasith Klomklao Part 7: Food Processing 38. Thermal Processing Principles 725 Yetenayet Bekele Tola and Hosahalli S. Ramaswamy 39. Minimally Processed Foods 746 Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali 40. Separation Technology in Food Processing 764 John Shi, Sophia Jun Xue, Xingqian Ye, Yueming Jiang, Ying Ma, Yanjun Li, and Xianzhe Zheng Part 8: Food Safety and Food Allergens 41. Microbial Safety of Food and Food Products 787 J. A. Odumeru 42. Food Allergens 798 J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao 43. Biogenic Amines in Foods 820 Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection 833 Catherine M. Logue and Lisa K. Nolan 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins 858 Barry Byrne, Edwina Stack, and Richard O Kennedy Glossary of Compound Schemes 877 Index 881
Review :
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)
