Food Biochemistry and Food Processing is an indispensable handbook and reference on food biochemistry and the ever-increasing development in the biotechnology of food processing.

Food Biochemistry and Food Processing covers:

• the essential principles of food biochemistry, enzymology and food processing
• biochemistry of raw materials and product processing
• the biochemistry and processing aspects of food fermentation,
  spoilage, and genetic engineering
• and much more!

Contents

Principles

1. Food biochemistry—an introduction
2. Analytical techniques in food biochemistry
3. Recent advances in food biotechnology research
4. Browning reactions

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. Starth synthesis in the potato tuber
12. Pectic enzymes in tomatoes

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

Milk

19. Chemistry and biochemistry of milk constituents
20. Biochemistry of milk processing

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

Fermented Foods

26. Dairy products
27. Bakery and cereal products
28. Biochemistry of fermented meat
29. Biochemistry and fermentation of beer

Food Safety

30. Microbial safety of food and food products
31. Emerging bacterial foodborne pathogens and methods of detection

Index

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