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
Chapter 1 An Introduction to Food Biochemistry (pages 1–25): Rickey Y. Yada, Brian Bryksa and Wai?Kit Nip
Chapter 2 Analytical Techniques in Food Biochemistry (pages 26–38): Massimo Marcone
Chapter 3 Enzymes in Food Analysis (pages 39–55): Isaac N. A. Ashie
Chapter 4 Browning Reactions (pages 56–83): Marta Corzo?Martinez, Nieves Corzo, Mar Villamiel and M Dolores del Castillo
Chapter 5 Water Chemistry and Biochemistry (pages 84–106): C. Chieh
Chapter 6 Enzyme Classification and Nomenclature (pages 107–124): H. Ako and W. K. Nip
Chapter 7 Biocatalysis, Enzyme Engineering and Biotechnology (pages 125–166): G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C. Karamitros and N. E. Labrou
Chapter 8 Enzyme Activities (pages 167–180): D. J. H. Shyu, J. T. C. Tzen and C. L. Jeang
Chapter 9 Enzymes in Food Processing (pages 181–206): Benjamin K. Simpson, Xin Rui and Sappasith Klomklao
Chapter 10 Protein Cross?linking in Food – Structure, Applications, Implications for Health and Food Safety (pages 207–222): Juliet A. Gerrard and Justine R. Cottam
Chapter 11 Chymosin in Cheese Making (pages 223–231): V. V. Mistry
Chapter 12 Pectic Enzymes in Tomatoes (pages 232–246): Mary S. Kalamaki, Nikolaos G. Stoforos and Petros S. Taoukis
Chapter 13 Seafood Enzymes (pages 247–262): M. K. Nielsen and H. H. Nielsen
Chapter 14 Seafood Enzymes: Biochemical Properties and Their Impact on Quality (pages 263–284): Sappasith Klomklao, Soottawat Benjakul and Benjamin K. Simpson
Chapter 15 Biochemistry of Raw Meat and Poultry (pages 285–302): Fidel Toldra and Milagro Reig
Chapter 16 Biochemistry of Processing Meat and Poultry (pages 303–316): Fidel Toldra
Chapter 17 Chemical and Biochemical Aspects of Color in Muscle?Based Foods (pages 317–330): JoseAngel Perez?Alvarez and Juana Fernandez?Lopez
Chapter 18 Biochemistry of Fermented Meat (pages 331–343): Fidel Toldra
Chapter 19 Biochemistry of Seafood Processing (pages 344–364): Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow and P. S. Stanfield
Chapter 20 Fish Collagen (pages 365–387): Soottawat Benjakul, Sitthipong Nalinanon and Fereidoon Shahidi
Chapter 21 Fish Gelatin (pages 388–405): Soottawat Benjakul, Phanat Kittiphattanabawon and Joe M. Regenstein
Chapter 22 Application of Proteomics to Fish Processing and Quality (pages 406–424): Holmfri?ur Sveinsdottir, Samuel A. M. Martin and Oddur T. Vilhelmsson
Chapter 23 Dairy Products (pages 425–441): Terri D. Boylston
Chapter 24 Chemistry and Biochemistry of Milk Constituents (pages 442–464): P. F. Fox and A. L. Kelly
Chapter 25 Biochemistry of Milk Processing (pages 465–490): A. L. Kelly and P. F. Fox
Chapter 26 Equid Milk: Chemistry, Biochemistry and Processing (pages 491–530): T. Uniacke?Lowe and P. F. Fox
Chapter 27 Biochemistry of Fruits (pages 531–553): Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon and Bruce D. Whitaker
Chapter 28 Biochemistry of Fruit Processing (pages 554–568): Moustapha Oke, Jissy K. Jacob and Gopinadhan Paliyath
Chapter 29 Biochemistry of Vegetable Processing (pages 569–583): Moustapha Oke, Jissy K. Jacob and Gopinadhan Paliyath
Chapter 30 Non?Enzymatic Browning in Cookies, Crackers and Breakfast Cereals (pages 584–593): A. C. Soria and M. Villamiel
Chapter 31 Bakery and Cereal Products (pages 594–612): J. A. Narvhus and T. Sorhaug
Chapter 32 Starch Synthesis in the Potato Tuber (pages 613–626): P. Geigenberger and A. R. Fernie
Chapter 33 Biochemistry of Beer Fermentation (pages 627–653): Ronnie Willaert
Chapter 34 Rye Constituents and Their Impact on Rye Processing (pages 654–672): T. Verwimp, C. M. Courtin and J. A. Delcour
Chapter 35 Biochemistry and Probiotics (pages 673–685): Claude P. Champagne and Fatemeh Zare
Chapter 36 Biological Activities and Production of Marine?Derived Peptides (pages 686–703): Wonnop Vissesangua and Soottawat Benjakul
Chapter 37 Natural Food Pigments (pages 704–722): Benjamin K. Simpson, Soottawat Benjakul and Sappasith Klomklao
Chapter 38 Thermal Processing Principles (pages 725–745): Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
Chapter 39 Minimally Processed Foods (pages 746–763): Michael O. Ngadi, Sammy S. S. Bajwa and Joseph Alakali
Chapter 40 Separation Technology in Food Processing (pages 764–784): John Shi, Sophia Jun Xue, Xingqian Ye, Yueming Jiang, Ying Ma, Yanjun Li and Xianzhe Zheng
Chapter 41 Microbial Safety of Food and Food Products (pages 785–797): J. A. Odumeru
Chapter 42 Food Allergens (pages 798–819): J. I. Boye, A. O. Danquah, Cin Lam Thang and X. Zhao
Chapter 43 Biogenic Amines in Foods (pages 820–832): Angelina O. Danquah, Soottawat Benjakul and Benjamin K. Simpson
Chapter 44 Emerging Bacterial Food?Borne Pathogens and Methods of Detection (pages 833–857): Catherine M. Logue and Lisa K. Nolan
Chapter 45 Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food?Borne Toxins (pages 858–876): Barry Byrne, Edwina Stack and Richard O'Kennedy