Biochemistry of Foods

By

  • N.A. Eskin, University of Manitoba, Winnipeg, Canada
  • Fereidoon Shahidi, Dept. of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada

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.

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Audience

Undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, animal science, dairy science and cereal chemistry

 

Book information

  • Published: October 2012
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-242352-9

Reviews

"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry."--Reference and Research Book News, December 2012




Table of Contents

PART I: BIOCHEMICAL CHANGES IN RAW FOODS

Chapter 1: Cereals and Legumes

Kequan Zhou, Margaret Slavin, Herman Lutterodt, Monica Whent, N.A.Michael Eskin and Liangli Lu

Chapter 2: Fruits and Vegetables

N.A. Michael Eskin and Ernst Hoehn

Chapter 3: Meat and Fish

N.A. Michael Eskin, Michel Aliani and Fereidoon Shahidi

Chapter 4: Milk

N. A. Michael Eskin and H. Douglas Goff

Chapter 5: Egg Components in Food System

Yoshinori Mine and Hua Zhang

PART II: BIOCHEMISTRY OF FOOD PROCESSING

Chapter 6: Browning Reactions in Foods

N.A. Michael Eskin, Chi-Tang Ho and Fereidoon Shahidi

Chapter 7: Biochemistry of Brewing

Graham G. Stewart

Chapter 8: Dairy Products: Cheese and Yogurt

Arthur R. Hill and Prashanti Kethireddipalli`

Chapter 9: Oilseed Processing and Fat Modification

Fereidoon Shahidi

PART III: BIOCHEMISTRY OF FOOD SPOILAGE

Chapter 10: Enzymatic Browning

Vera Lúcia Valente Mesquita and Christiane Queiroz

Chapter 11: Lipid Oxidation

Karen M. Schaich, Fereidoon Shahidi, Ying Zhong and N.A. Michael Eskin

Chapter 12: Off-flavors in Milk

Juan He, Pedro Vasquez, Michael C. Qian and N.A. Michael Eskin

PART IV: BIOTECHNOLOGY

Chapter 13: Recombinant DNA Technologies in Food

Peter Eck