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 over fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. With ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens, this is an indispensable reference on food biochemistry and the ever increasing development in the biotechnology of food processing. INDICE: Contributor ListPrefacePart 1: Principles/Food Analysis1. An Introduction to Food BiochemistryRickey Y. Yada, Brian Bryksa, and Wai-kit Nip2. Analytical Techniques in Food BiochemistryDr. Massimo Marcone3. Enzymes in Food AnalysisIsaac N. A. Ashie4. Browning ReactionsMarta Corzo-Mart´Ã½nez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo5. Water Chemistry and BiochemistryC. ChiehPart 2: Biotechnology and Ezymology6. Enzyme Classification and NomenclatureH. Ako and W. K. Nip7. Biocatalysis, Enzyme Engineering and BiotechnologyD. Platis, G. A. Kotzia, I. A. Axarli, E. G. Chronopoulou, C. Karamitros, and N. E. Labrou8. Enzyme Activities 1D. J. H. Shyu, J. T. C. Tzen, andC. L. Jeang9. Enzymes in Food ProcessingBenjamin K. Simpson, Xin Rui, and Sappasith Klomklao10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food SafetyJuliet A. Gerrard and Justine R. Cottam11. Chymosin in Cheese MakingV. V. Mistry12. Pectic Enzymes in TomatoesMary S. Kalamaki, Nikolaos G. Stoforos, and Petros S. Taoukis13. Seafood EnzymesM. K. Nielsen and H. H. Nielsen14. Seafood Enzymes: Biochemical Properties and Their Impact on QualitySappasith Klomklao, Soottawat Benjakul, and Benjamin K.SimpsonPart 3: Meat, Poultry, and Seafoods15. Biochemistry of Raw Meat and PoultryF. Toldr´a and M. Reig16. Biochemistry of Processing Meat and PoultryF. Toldr´a17. Chemical and Biochemical Aspects of Color in Muscle-Based FoodsJos´e Angel P´erez-Alvarez and Juana Fern´andez-L´opez18. Biochemistry of Fermented MeatFidel Toldr´a19. Biochemistry of Seafood ProcessingY. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanfield20. Fish CollagenSoottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi21. Fish Gelatin 388Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M. Renenstein22. Application of Proteomics to Fish Processing and QualityH´olmfr´Ã½dur Sveinsd´ottir, Samuel A. M. Martin, and Oddur T. VilhelmssonPart 4: Milk23. Dairy ProductsTerriD. Boylston24. Chemistry and Biochemistry of Milk ConstituentsP.F. Fox and A.L. Kelly25. Biochemistry of Milk ProcessingA.L. Kelly and P.F. Fox26. Equid Milk: Chemistry, Biochemistry and ProcessingT. Uniacke-Lowe and P.F. FoxPart 5: Fruits, Vegetables, and Cereals27. Biochemistry of FruitsGopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker28. Biochemistry of Fruit ProcessingMoustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath29. Biochemistry of Vegetable ProcessingMoustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast CerealsA.C.Soria and M. Villamiel31. Bakery and Cereal ProductsJ. A. Narvhus and T. Sorhaug32. Starch Synthesis in the Potato TuberP. Geigenberger and A.R. Fernie33. Biochemistry of Beer FermentationRonnie Willaert34. Rye Constituents and TheirImpact on Rye ProcessingT. Verwimp, C. M. Courtin, and J. A. DelcourPart 6: Health/Functional Foods35. Biochemistry and ProbioticsClaude P. Champagne and Fatemeh Zare36. Biological Activities and Production of Marine-Derived PeptidesSoottawat Benjakul and Wonnop Vissesangua37. Natural Food Pigments 704BenjaminK. Simpson, Soottawat Benjakul, and Sappasith KlomklaoPart 7: Food Processing38. Thermal Processing PrinciplesYetenayet Bekele Tola and Hosahalli S. Ramaswamy39. Minimally Processed FoodsMichael O. Ngadi, Sammy S.S. Bajwa, and JosephAlakali40. Separation Technology in Food ProcessingJohn Shi, Sophia Jun Xue, Yueming Jiang, Ying Ma, Xingqian Ye, Yanjun Li, and Xianzhe ZhengPart 8: Food Safety and Food Allergens41. Microbial Safety of Food and Food ProductsJ. A. Odumeru42. Food AllergensJ. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao43. Biogenic Amines in FoodsAngelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson44. Emerging Bacterial Food-Borne Pathogens and Methods of DetectionCatherine M. Logue and Lisa K. Nolan45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne ToxinsBarry Byrne, Edwina Stack, and Richard O’KennedyGlossary of Compound SchemesIndex
- ISBN: 978-0-8138-0874-1
- Editorial: Iowa State University
- Encuadernacion: Cartoné
- Páginas: 912
- Fecha Publicación: 30/05/2012
- Nº Volúmenes: 1
- Idioma: Inglés