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Elsevier

Biochemistry of Foods

  • 4th Edition - April 1, 2027
  • Latest edition
  • Editors: Michael N.A. Eskin, Fereidoon Shahidi, Nandika Bandara
  • Language: English

Biochemistry of Foods, 4th edition, continues to be the most comprehensive reference offering a broad overview of food biochemistry, food technology, human health and nutrit… Read more

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Description

Biochemistry of Foods, 4th edition, continues to be the most comprehensive reference offering a broad overview of food biochemistry, food technology, human health and nutrition. This new edition outlines new developments in food biochemistry, such as metabolomics and the role of Artificial Intelligence in food innovation.

Composed of 24 chapters, Section 1 deals with Biochemical Changes in Raw Foods, now including a new chapter on edible insects. Section 2 addresses changes due to food processing, including browning reactions such as the Maillard reaction, caramelization, and ascorbic acid oxidation. Additional chapters include baking and minimally processed foods. Section 3, Biochemistry of Food Spoilage, includes a new chapter on contaminants in foods. Section 4, on Health and Functional Foods, brings chapters on probiotics, prebiotics and symbiotics. The final section 5, on Biotechnology and Innovations in Foods, includes additional chapters on metabolomics, the role of AI in biochemistry of foods.

Edited and written by a team of world-renowned experts, this impressively comprehensive reference continues to bridge the gap between introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, and nutrition.

Key features

  • Brings coverage of changes due to food processing, with new chapters on baking, and minimally processed foods
  • Explores contaminants in foods, metabolomics, and the role of artificial intelligence in food biotechnology
  • Includes chemical and biochemical changes in raw foods, with a new chapter on edible insects

Readership

Undergraduate and graduate students in food science. Researchers, and professionals in food chemistry and biochemistry

Table of contents

Section 1: Biochemical Changes in Raw Foods

1. Cereals

2. Légumes

3. Fruits and Vegetables

4. Meat ad Fish

5. Milk

6. Eggs

7. Edible Insects

Section 2: Biochemistry of Food Processing

8. Browning Reactions in Foods

9.Baking

10. Fermentation of Wine and Beer

11. Dairy Products: Cheese and Yoghurt

12. Oilseed Processing and Fat Modification

Section 3: Biochemistry of Food Spoilage

13. Enzymatic Browning

14. Lipid Oxidation

15. Off Flavors in Milk

16. Toxicants Produced in Foods

Section 4: Health and Functional Foods

17. Probiotics, Prebiotics and Symbiotics

18. Minimally Processed Foods

19. Novel Food Sources

Section 5: Biotechnology and Innovations in Foods

20. Recombinant DNA Technologies

21. Role of Metabolomics

22. Role of AI

Product details

  • Edition: 4
  • Latest edition
  • Published: April 1, 2027
  • Language: English

About the editors

ME

Michael N.A. Eskin

Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers

Affiliations and expertise
Distinguished Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

FS

Fereidoon Shahidi

Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.
Affiliations and expertise
University Research Professor, Department of Biochemistry, Memorial University of Newfoundland, Canada

NB

Nandika Bandara

Associate Professor & Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba, Canada. His research focuses on Integrating material science and nanotechnology for improving bioavailability and therapeutic efficacy. of bioactives and drugs using protein & lipid-based delivery systems.
Affiliations and expertise
Associate Professor and Canada Research Chair in Food Proteins and Bioproducts, Food and Human Nutritional Sciences, University of Manitoba, Canada