Simpson: Food Biochemistry & Food Processing 2nd Edition

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.

In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.

Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.

Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.

Contents 

Part 1: Principles/Food Analysis 

• 1. An Introduction to Food Biochemistry 
• 2. Analytical Techniques in Food Biochemistry 
• 3. Enzymes in Food Analysis 
• 4. Browning Reactions 
• 5. Water Chemistry and Biochemistry 

Part 2: Biotechnology and Ezymology 

• 6. Enzyme Classification and Nomenclature 
• 7. Biocatalysis, Enzyme Engineering and Biotechnology 
• 8. Enzyme Activities 
• 9. Enzymes in Food Processing 
• 10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety 
• 11. Chymosin in Cheese Making 
• 12. Pectic Enzymes in Tomatoes 
• 13. Seafood Enzymes
• 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality 

Part 3: Meat, Poultry, and Seafoods 

• 15. Biochemistry of Raw Meat and Poultry 
• 16. Biochemistry of Processing Meat and Poultry 
• 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods
• 18. Biochemistry of Fermented Meat
• 19. Biochemistry of Seafood Processing
• 20. Fish Collagen 
• 21. Fish Gelatin 
• 22. Application of Proteomics to Fish Processing and Quality 

Part 4: Milk 

• 23. Dairy Products 
• 24. Chemistry and Biochemistry of Milk Constituents 
• 25. Biochemistry of Milk Processing
• 26. Equid Milk: Chemistry, Biochemistry and Processing

Part 5: Fruits, Vegetables, and Cereals 

• 27. Biochemistry of Fruits 
• 28. Biochemistry of Fruit Processing 
• 29. Biochemistry of Vegetable Processing 
• 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals 
• 31. Bakery and Cereal Products 
• 32. Starch Synthesis in the Potato Tuber 
• 33. Biochemistry of Beer Fermentation 
• 34. Rye Constituents and Their Impact on Rye Processing

Part 6: Health/Functional Foods 

• 35. Biochemistry and Probiotics 
• 36. Biological Activities and Production of Marine-Derived Peptides 
• 37. Natural Food Pigments

Part 7: Food Processing 

• 38. Thermal Processing Principles 
• 39. Minimally Processed Foods 
• 40. Separation Technology in Food Processing

Part 8: Food Safety and Food Allergens 

• 41. Microbial Safety of Food and Food Products 
• 42. Food Allergens
• 43. Biogenic Amines in Foods 
• 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection 
• 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins

Glossary of Compound Schemes
Index

The Editor

• Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada.

Associate Editors

• Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium.
• Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain.
• Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand.
• Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada.
• Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA.

Book Details

• Hardcover: 912 pages
• Publisher: Wiley-Blackwell; 2 edition (June 13, 2012)
• Language: English
• ISBN-10: 081380874X
• ISBN-13: 978-0813808741

List Price: $299.95 

 

Tags: Food Chemistry, Food Processing