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Food Biochemistry and Food Processing

Edited by Y H Hui 
Blackwell  April 2006  



Hardback  784 pp, 230 illus.  ISBN 9780813803784      £165.00
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, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void.

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. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Contents

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

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