Food biochemistry and food processing /
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Blackwell Pub. Professional,
c2006.
|
| Edition: | 1st ed. |
| Subjects: |
Table of Contents:
- Part I : Principles : 1. Food biochemistry : an introduction - - 2.Analytical techniques in food biochemistry - - 3. Recent advances in food biotechnology research - - 4.Browning reactions - - Part II : Water, enzymology, biotechnology, and protein cross-linking : 5. Water chemistry and biochemistry - - 6. Enzyme classification and nomenclature - - 7. Enzyme activities - - 8. Enzyme engineering and technology - - 9. Protein cross-linking in food - - 10 Chymosin in cheese making - - 11.Starch synthesis in the potato tuber - - 12. Pectic enzymes in tomatoes - - Part III : Muscle foods : 13.Biochemistry of raw meat and poultry - - 14. Biochemistry of processing meat and poultry - - 15. Chemistry and biochemistry of color in muscle foods - - 16. Biochemistry of seafood processing - - 17.Seafood enzymes - - 18. Proteomics: methodology and application in fish processing - - Part IV: Milk : 19.Chemistry and biochemistry of milk constituents - - 20. Biochemistry of milk processing - - Part V : Fruits, vegetables, and cereals : 21.Biochemistry of fruits - - 22. Biochemistry of fruit processing - - 23. Biochemistry of vegetable processing - - 24. Nonenzymatic browning of cookies, crackers, and breakfast cereals - - 25. Rye constituents and their impact on rye processing - - Part VI : Fermented foods : 26. Dairy products - - 27. Bakery and cereal products - - 28. Biochemistry of fermented meat - 29. Biochemistry and fermentation of beer - - Part VII : Food safety - 30. Microbial safety of food and food products - - 31.Emerging bacterial foodborne pathogens and methods of detection.