ROBOTICS & AUTOMATION
Empowering Progress
Up to 25% off Essentials Robotics and Automation titles

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate st… Read more
ROBOTICS & AUTOMATION
Up to 25% off Essentials Robotics and Automation titles
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.
Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.
Dedication
Preface
List of Contributors
Part I: Biochemical Changes in Raw Foods
Chapter 1. Cereals and Legumes
Part I: Cereals
II Cereal Grain Structure
III Cereal Grain Composition
IV Germination of Cereals
V Storage of Grains
Part II: Legumes
II Legume Seed Structure
III Legume Seed Composition
IV Effects of Germination
V Effects of Fermentation
VI Storage
References
Chapter 2. Fruits and Vegetables
I Introduction
II Respiration
III Initiation of Ripening
IV Biosynthesis of Ethylene
V Color Changes
VI Texture
VII Flavor
VIII Storage
References
Chapter 3. Meat and Fish
I Introduction
II The Nature of Muscle
III Contraction of Muscle
IV Conversion of Muscle to Meat and Edible Fish
V Meat Pigments
References
Chapter 4. Milk
I Introduction
II Composition of Milk
III Milk Constituents
References
Chapter 5. Egg Components in Food Systems
I Introduction
II Structure and Chemical Components of Eggs
III Biosynthesis of Eggs
IV Changes in Egg Components Induced by Food Processing
References
Part II: Biochemistry of Food Processing
Chapter 6. Browning Reactions in Foods
I Introduction
II Non-enzymatic Browning
III Pigment Formation
IV Heterocyclic Compounds
V Maillard Reaction–Lipid Interactions
VI Effect of Polyphenols on the Maillard Polymers
VII Melanoidin–Maillard Polymers
VIII Caramelization
IX Ascorbic Acid Oxidation
X Antioxidant Activity of Non-enzymatic Browning Products
XI Inhibition of Non-enzymatic Browning
References
Chapter 7. Biochemistry of Brewing
I Introduction
II Malt and Malting
III Mashing and Boiling
IV Wort Composition
V Exoenzymes in Brewing
VI Wort Separation and Beer Filtration
VII Conclusions
Acknowledgment
References
Chapter 8. Dairy Products: Cheese and Yogurt
I Introduction
II Milk Composition
III Milk Quality
IV Chemistry of Milk Coagulation
V Cultures for Cheese and Yogurt
VI Cheese Manufacture
VII Biochemistry of Cheese Ripening
VIII Yogurt
References
Chapter 9. Oilseed Processing and Fat Modification
I Introduction
II Processing of Edible Oils
III Fat Modification
References
Part III: Biochemistry of Food Spoilage
Chapter 10. Enzymatic Browning
I Introduction
II Characteristics of Polyphenol Oxidase
III Polyphenol Oxidase in Foods and Food Processing
IV Control or Inhibition of Enzymatic Browning
References
Chapter 11. Lipid Oxidation
I Introduction
II Where does Lipid Oxidation Occur?
III How does Lipid Oxidation Occur?
IV Which Factors Control Lipid Oxidation?
V What are the Consequences of Lipid Oxidation?
VI How can Lipid Oxidation be Controlled?
References
Chapter 12. Off-Flavors in Milk
I Introduction
II Off-Flavors in Milk
References
Part IV: Biotechnology
Chapter 13. Recombinant DNA Technologies in Food
I Introduction
II Genetically Modified Crops
III Genetically Modified Microorganisms and Derived Products Intended for Food Use
IV Commercial Enzymes and Proteins in the Food Industry Derived from Genetically Modified Microorganisms
References
Index
NE
FS