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.

• Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
• Offers expanded and updated material throughout, including valuable illustrations
• Edited and authored by award-winning scientists

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

Dedication

Preface

List of Contributors

Part I: Biochemical Changes in Raw Foods

Chapter 1. Cereals and Legumes

Part I: Cereals

II Cereal Grain Structure

III Cereal Grain Composition

IV Germination of Cereals

V Storage of Grains

Part II: Legumes

II Legume Seed Structure

III Legume Seed Composition

IV Effects of Germination

V Effects of Fermentation

VI Storage

References

Chapter 2. Fruits and Vegetables

I Introduction

II Respiration

III Initiation of Ripening

IV Biosynthesis of Ethylene

V Color Changes

VI Texture

VII Flavor

VIII Storage

References

Chapter 3. Meat and Fish

I Introduction

II The Nature of Muscle

III Contraction of Muscle

IV Conversion of Muscle to Meat and Edible Fish

V Meat Pigments

References

Chapter 4. Milk

I Introduction

II Composition of Milk

III Milk Constituents

References

Chapter 5. Egg Components in Food Systems

I Introduction

II Structure and Chemical Components of Eggs

III Biosynthesis of Eggs

IV Changes in Egg Components Induced by Food Processing

References

Part II: Biochemistry of Food Processing

Chapter 6. Browning Reactions in Foods

I Introduction

II Non-enzymatic Browning

III Pigment Formation

IV Heterocyclic Compounds

V Maillard Reaction–Lipid Interactions

VI Effect of Polyphenols on the Maillard Polymers

VII Melanoidin–Maillard Polymers

VIII Caramelization

IX Ascorbic Acid Oxidation

X Antioxidant Activity of Non-enzymatic Browning Products

XI Inhibition of Non-enzymatic Browning

References

Chapter 7. Biochemistry of Brewing

I Introduction

II Malt and Malting

III Mashing and Boiling

IV Wort Composition

V Exoenzymes in Brewing

VI Wort Separation and Beer Filtration

VII Conclusions

Acknowledgment

References

Chapter 8. Dairy Products: Cheese and Yogurt

I Introduction

II Milk Composition

III Milk Quality

IV Chemistry of Milk Coagulation

V Cultures for Cheese and Yogurt

VI Cheese Manufacture

VII Biochemistry of Cheese Ripening

VIII Yogurt

References

Chapter 9. Oilseed Processing and Fat Modification

I Introduction

II Processing of Edible Oils

III Fat Modification

References

Part III: Biochemistry of Food Spoilage

Chapter 10. Enzymatic Browning

I Introduction

II Characteristics of Polyphenol Oxidase

III Polyphenol Oxidase in Foods and Food Processing

IV Control or Inhibition of Enzymatic Browning

References

Chapter 11. Lipid Oxidation

I Introduction

II Where does Lipid Oxidation Occur?

III How does Lipid Oxidation Occur?

IV Which Factors Control Lipid Oxidation?

V What are the Consequences of Lipid Oxidation?

VI How can Lipid Oxidation be Controlled?

References

Chapter 12. Off-Flavors in Milk

I Introduction

II Off-Flavors in Milk

References

Part IV: Biotechnology

Chapter 13. Recombinant DNA Technologies in Food

I Introduction

II Genetically Modified Crops

III Genetically Modified Microorganisms and Derived Products Intended for Food Use

IV Commercial Enzymes and Proteins in the Food Industry Derived from Genetically Modified Microorganisms

References

Index