Table of Contents

Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1.
Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; 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. Chapter 6.
Browning Reactions in FoodsI. 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. III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. 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; Chapter12.
Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13.
Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS. V. COLOR CHANGESVI. 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 IIBiochemistry of Food Processing. VI. WORT SEPARATION AND BEER FILTRATIONVII. 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; Chapter10.
Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE. 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.
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.
Eskin, N. A. Michael;Shahidi, Fereidoon
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Elsevier Science
2012
3rd ed.
9780080918099
9780122423529
RefWorks