Food Biochemistry and Food Processing, Second Edition

Food Biochemistry and Food Processing, Second Edition

Editor(s): Benjamin K. Simpson

Published Online: 26 APR 2012 10:46AM EST

Print ISBN: 9780813808741

Online ISBN: 9781118308035

DOI: 10.1002/9781118308035

About this 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 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

Table of contents

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  1. Part 1: Principles/Food Analysis

    1. Chapter 4

      Browning Reactions (pages 56–83)

      Marta Corzo-Martínez, Nieves Corzo, Mar Villamiel and M Dolores del Castillo

  2. Part 2: Biotechnology and Ezymology

    1. 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

    2. Chapter 9

      Enzymes in Food Processing (pages 181–206)

      Benjamin K. Simpson, Xin Rui and Sappasith Klomklao

    3. Chapter 12

      Pectic Enzymes in Tomatoes (pages 232–246)

      Mary S. Kalamaki, Nikolaos G. Stoforos and Petros S. Taoukis

  3. Part 3: Meat, Poultry and Seafoods

    1. 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

    2. Chapter 20

      Fish Collagen (pages 365–387)

      Soottawat Benjakul, Sitthipong Nalinanon and Fereidoon Shahidi

    3. Chapter 21

      Fish Gelatin (pages 388–405)

      Soottawat Benjakul, Phanat Kittiphattanabawon and Joe M. Regenstein

    4. Chapter 22

      Application of Proteomics to Fish Processing and Quality (pages 406–424)

      Hólmfríður Sveinsdóttir, Samuel A. M. Martin and Oddur T. Vilhelmsson

  4. Part 4: Milk

  5. Part 5: Fruits, Vegetables, and Cereals

    1. Chapter 27

      Biochemistry of Fruits (pages 531–553)

      Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon and Bruce D. Whitaker

  6. Part 6: Health/Functional Foods

    1. Chapter 37

      Natural Food Pigments (pages 704–722)

      Benjamin K. Simpson, Soottawat Benjakul and Sappasith Klomklao

  7. Part 7: Food Processing

    1. Chapter 39

      Minimally Processed Foods (pages 746–763)

      Michael O. Ngadi, Sammy S. S. Bajwa and Joseph Alakali

    2. 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

  8. Part 8: Food Safety and Food Allergens

    1. Chapter 42

      Food Allergens (pages 798–819)

      J. I. Boye, A. O. Danquah, Cin Lam Thang and X. Zhao

    2. Chapter 43

      Biogenic Amines in Foods (pages 820–832)

      Angelina O. Danquah, Soottawat Benjakul and Benjamin K. Simpson

    1. You have free access to this content
    1. You have free access to this content