Biochemistry of Foods - 1st Edition - ISBN: 9780122423505, 9780323158961

Biochemistry of Foods

1st Edition

Authors: N.A.M. Eskin
eBook ISBN: 9780323158961
Imprint: Academic Press
Published Date: 28th January 1971
Page Count: 252
Sales tax will be calculated at check-out Price includes VAT/GST
43.99
72.95
54.95
Unavailable
Price includes VAT/GST
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

Table of Contents

Preface Acknowledgments

  1. Biochemical Changes in Foods: Meat and Fish I. Introduction II. The Nature of Muscle III. Conversion of Muscle to Meat and Edible Fish IV. Changes Produced in Meat and Fish by the Naturally Occurring Microflora References
  2. Biochemical Changes in Foods: Plants Postharvest Changes in Fruits and Vegetables I. Introduction II. Respiration III. Initiation of Ripening IV. Color Changes in Fruits and Vegetables V. Textural Changes during Postharvest Storage VI. Flavor Production VII. Postharvest Changes in Carbohydrates VIII. Changes in Lipids during Storage IX. Protein Synthesis X. Organic Acids XI. Storage of Fruits and Vegetables References
  3. Browning Reactions in Foods I. Introduction II. Enzymic Browning III. Phenolase in Foods and Food Processing IV. Nonenzymic Browning References
  4. Enzymes in the Food Industry I. Introduction II. Early Work on Biological Catalysis III. Properties of Enzymes IV. Commercial Availability of Enzymes V. Enzyme Applications VI. New Developments in Food Enzyme Technology—Bound Enzymes References
  5. The Biodeterioration of Foods I. Introduction II. General Aspects of Microbial Deterioration of Foods III. Microbial Deterioration of Carbohydrates IV. Microbiological Deterioration of Proteins and Protein Foods V. Microbiological Deterioration of Edible Oils and Fats References Author Index Subject Index

Details

No. of pages:
252
Language:
English
Copyright:
© Academic Press 1971
Published:
Imprint:
Academic Press
eBook ISBN:
9780323158961

About the Author

N.A.M. Eskin

Affiliations and Expertise

Department of Foods & Nutrition Faculty of Human Ecology, University of Manitoba, Winnipeg, Canada R3T 2N2

Ratings and Reviews