Food Biochemistry and Food Processing
2nd Edition
Published on 10. July 2012
Book
Hardback
912 pages
978-0-8138-0874-1 (ISBN)
Description
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 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
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 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
Reviews / Votes
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)More details
Other editions
Previous edition
Y. H. Hui
Food Biochemistry and Food Processing
Book
02/2006
Iowa State University Press
€259.98
Article exhausted; check for reprint
Persons
Content
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´?nez, 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´??ur 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. Sørhaug
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
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´?nez, 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´??ur 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. Sørhaug
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