Biochemistry of Foods book cover

Biochemistry of Foods

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.

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

Hardbound, 584 Pages

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


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

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