Biochemistry of Foods
3rd Edition
Description
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.
Key Features
- 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
Readership
Undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, animal science, dairy science and cereal chemistry
Table of Contents
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
Details
- No. of pages:
- 584
- Language:
- English
- Copyright:
- © Academic Press 2013
- Published:
- 8th October 2012
- Imprint:
- Academic Press
- eBook ISBN:
- 9780080918099
- Hardcover ISBN:
- 9780122423529
- Paperback ISBN:
- 9780323281799
About the Author
N.A. Eskin
Affiliations and Expertise
University of Manitoba, Winnipeg, Canada
Fereidoon Shahidi
Affiliations and Expertise
Dept. of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
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