Food Biochemistry and Food Processing (Free PDF)

File Size: 8.59 Mb

Description

In the last 20 years, the role of food biochemistry has assumed increasing significance in all major disciplines within the categories of food science, food technology, food engineering, food processing, and food biotechnology. In the five categories mentioned, progress has advanced exponentially. As usual, dissemination of information on this progress is expressed in many media, both printed and electronic. Books are available for almost every specialty area within the five disciplines mentioned, numbering in the hundreds. As is well known, the two areas of food biochemistry and food processing are intimately related. However, books covering a joint discussion of these topics are not so common.

Content:-

Contributors

Preface

Part I: Principles

1. Food Biochemistry—An Introduction

2. Analytical Techniques in Food Biochemistry

3. Recent Advances in Food Biotechnology Research

4. Browning Reactions

Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking

5. Water Chemistry and Biochemistry

6. Enzyme Classification and Nomenclature

7. Enzyme Activities

8. Enzyme Engineering and Technology

9. Protein Cross-linking in Food

10. Chymosin in Cheese Making

11. Starch Synthesis in the Potato Tuber

12. Pectic Enzymes in Tomatoes

Part III: Muscle Foods

13. Biochemistry of Raw Meat and Poultry

14. Biochemistry of Processing Meat and Poultry

15. Chemistry and Biochemistry of Color in Muscle Foods

16. Biochemistry of Seafood Processing

17. Seafood Enzymes

18. Proteomics: Methodology and Application in Fish Processing

Part IV: Milk

19. Chemistry and Biochemistry of Milk Constituents

20. Biochemistry of Milk Processing

Part V: Fruits, Vegetables, and Cereals

21. Biochemistry of Fruits

22. Biochemistry of Fruit Processing

23. Biochemistry of Vegetable Processing

24. Nonenzymatic Browning of Cookies, Crackers, and Breakfast Cereals

25. Rye Constituents and Their Impact on Rye Processing

Part VI: Fermented Foods

26. Dairy Products

27. Bakery and Cereal Products

28. Biochemistry of Fermented Meat

29. Biochemistry and Fermentation of Beer

Part VII: Food Safety

30. Microbial Safety of Food and Food Products

31. Emerging Bacterial Foodborne Pathogens and Methods of Detection

Index

Author Details

"Y. H. Hui"

Download Drive-1

Download Drive-2

Download More Engineering Books

You May Also Like These E-Books:-

Engineering and Design Liquid Process Piping

Heavy Duty Gas Turbine Operating and Maintenance Considerations

Engineering Standard for Piping Material Selection (On Plot Piping), Part One

Gas Turbine Theory (5th Edition)