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Food Biochemistry and Food Processing

Author: Y. H. Hui (Editor), Wai-Kit Nip (Associate Editor), Leo M.L. Nollet (Associate Editor), Gopinadhan Paliyath (Associate Editor), Benjamin K. Simpson (Associate Editor)

ISBN13: 9780813803784

Publisher: Wiley Publishing, Inc.

Price: 200.00
Pages: 769
Edition: Hardcover
Publish date: april 2006

Outline:
Principles . 1. Food biochemistry. 2. Biotechnology. 3. Browning reactions . . Enzymology and food processing . 4. Definitions and nomenclature. 5. Activities. 6. Hydrolases: carbohydrates. 7. Hydrolases: proteases. 8. Hydrolases: lipases. 9. Isomerases. 10. Oxidoreductases. 11. Protein engineering. 12. Genetic engineering. . Meat and poultry . 13. Biochemistry of raw materials. 14. Biochemistry of product processing. . Seafoods . 15. Biochemistry of raw materials. 16. Biochemistry of processing. . Milk . 17. Biochemistry of raw materials. 18. Biochemistry of processing. . Fruits . 19. Biochemistry of raw materials. 20. Biochemistry of processing. . Vegetables . 21. Biochemistry of raw materials. 22. Biochemistry of processing. . Cereals . 23. Biochemistry of raw materials. 24. Biochemistry of processing. . Legumes . 25. Biochemistry of raw materials. 26. Biochemistry of processing. . Food fermentation and food biochemistry . 27. Dairy products. 28. Bakery products. 29. Meat products. 30. Alcoholic beverages. . Food spoilage . 31. Enzymatic browning. 32. Off-flavors. . Genetic engineering, biochemistry, and food processing. 33. Chymosin in cheesemaking. 34. Starch synthesis in potatoes. 35. Pectic enzymes in tomatoes. 36. Others.