Biochemistry of Foods

3. Auflage 2016
ISBN: 978-0-323-28179-9
Verlag: William Andrew Publishing

Buch, Englisch, 688 Seiten, Format (B × H): 210 mm x 279 mm, Gewicht: 450 g

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.

Zielgruppe

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

Autoren/Hrsg.

Eskin, N.A. Michael

Shahidi, Fereidoon

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

Biochemical Changes in Raw Foods
Cereals and Legumes
Fruits and Vegetables
Meat and Fish
Milk and Eggs
Biochemistry of Food Processing
Browning Reactions in Foods
Baking

Cheese and Dairy Products
Brewing and Winemaking
Oilseeds and Processing
Lipid Modification

Biochemistry of Food Spoilage
Enzymatic Browning
Lipid Oxidation
Off-Flavors in Milk
Biotechnology
Food Enzymes
Nutrigenomics and Proteomics
Functional Foods and Nutraceuticals

Über Autor(innen)

Shahidi, Fereidoon
Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.