Food biochemistry and food processing /edited by Y. H. Hui. --Blackwell Publishing, 2006. –(83.032/F686a) |
Contents
1. Food Biochemistry-An Introduction 3
2. Analytical Techniques in Food Biochemistry 25
3. Recent Advances in Food Biotechnology Research 35
4. Browning Reactions 71
5. Water Chemistry and Biochemistry 103
6. Enzyme Classification and Nomenclature 135
7. Enzyme Activities 155
8. Enzyme Engineering and Technology 175
9. Protein Cross-linking in Food 223
10. Chymosin in Cheese Making 241
11. Starch Synthesis in the Potato Tuber 253
12. Pectic Enzymes in Tomatoes 271
13. Biochemistry of Raw Meat and Poultry 293
14. Biochemistry of Processing Meat and Poultry 315
15. Chemistry and Biochemistry of Color in Muscle Foods 337
16. Biochemistry of Seafood Processing 351
17. Seafood Enzymes 379
18. Proteomics: Methodology and Application in Fish Processing 401
19. Chemistry and Biochemistry of Milk Constituents 425
20. Biochemistry of Milk Processing 453
21. Biochemistry of Fruits 487
22. Biochemistry of Fruit Processing 515
23. Biochemistry of Vegetable Processing 537
24. Nonenzymatic Browning of Cookies, Crackers, and Breakfast Cereals 555
25. Rye Constituents and Their Impact on Rye Processing 567
26. Dairy Products 595
27. Bakery and Cereal Products 615
28. Biochemistry of Fermented Meat 641
29. Biochemistry and Fermentation of Beer 659
30. Microbial Safety of Food and Food Products 689
31. Emerging Bacterial Foodborne Pathogens and Methods of Detection 705