Food biochemistry and food processing
Author(s)
Bibliographic Information
Food biochemistry and food processing
Blackwell, 2006
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
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, 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.
Table of Contents
Contributors. Preface. Part I: Principles. 1. Food Biochemistry-An Introduction (W.K. Nip). 2. Analytical techniques in Food Biochemistry (M. Marcone). 3. Recent Advances in Food Biotechnology Research (S. Jube and D. Borthakur). 4. Browning Reactions (M. Villamiel, M.D. del Castillo, and N. Corzo). Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking. 5. Water Chemistry and Biochemistry (C. Chieh). 6. Enzyme Classification and Nomenclature (H. Ako and W. K. Nip). 7. Enzyme Activities (D. J. H. Shyu, J.T.C. Tzen, and C.L. Jeang). 8. Enzyme Engineering and Technology (D. Platis, G.A. Kotzia, I.A. Axarli, and N.E. Labrou). 9. Protein Cross-linking in Food (J.A. Gerrard). 10. Chymosin in Cheese Making (V.V. Mistry). 11. Starch Synthesis in the Potato Tuber (P. Geigenberger and A.R. Fernie). 12. Pectic Enzymes in Tomatoes (M.S. Kalamaki, N. G. Stoforos, and P.S. Taoukis). Part III: Muscle Foods. 13. Biochemistry of Raw Meat and Poultry (F. Toldra and M. Reig). 14. Biochemistry of Processing Meat and Pultry (F. Toldra). 15. Chemistry and Biochemistry of Color in Muscle Foods (J.A. Perez-Alvarez and J. Fernandez-Lopez). 16. Biochemistry of Seafood Processing (Y. H. Hui, N. Cross, H.G. Kristinsson, M.H. Lim, W.K. Nip, L.F. Siow, and P.S. Stanfield). 17. Seafood Enzymes (M.K. Nielsen and N.H. Nielsen). 18. Proteomics: Methodology and Application in Fish Processing (O.T. Vilhelmsson, S.A.M. Martin, B.M. Poli, and D.F. Houlihan). Part IV: Milk. 19. Chemistry and Biochemistry of Milk Constituents (P.F. Fox and A.L. Kelly). 20. Biochemistry of Milk Processing (A.L. Kelly and P.F. Fox). Part V: Fruits, Vegetables, and Creals. 21. Biochemistry of Fruits (G. Paliyath and D.P. Murr). 22. Biochemistry of Fruit Processing (M. Oke and G. Paliyath). 23. Biochemistry of Fruit Processing (M. Oke and G. Paliyath). 24. Nonenzymatic Browning of Cookies, Crackers, and Breakfast Cereals (M. Villamiel). 25. Rye Constituents and Their Impact on Rye Processing (T. Verwimp, C.M. Courtin, and J.A. Delcour). Part VI: Fermented Foods. 26. Diary Products (T.D. Boylston). 27. Bakery and Cereal Products (J.A. Narvhus and T. Sorhaug). 28. Biochemistry of Fermented Meat (F. Toldra). 29. Biochemistry and Fermentation of Beer (R. Willaert). Part VII: Food Safety. 30. Microbial Safety of Food and Food Products (J.A. Odumeru). 31. Emerging Bacterial Foodborne Pathogens and Methods of Detection (R.L.T. Churchill, H. Lee, and J.C. Hall). Index.
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