Food biochemistry and food processing

• Pubblicazione: Ames, Iowa, : Wiley-Blackwell, 2012
• Edizione: 2nd ed. /
• Descrizione fisica: 1 online resource (910 p.)
• Disciplina: 664
• Soggetto topico: Food industry and trade - Research; Food - Analysis; Food - Composition; Food - Packaging
• Altri autori: SimpsonBenjamin K
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Food Biochemistry andFood Processing; Contents; Contributor List; Preface; Part 1: Principles/Food Analysis; 1. An Introduction to Food Biochemistry; 2. Analytical Techniques in Food Biochemistry; 3. Enzymes in Food Analysis; 4. Browning Reactions; 5. Water Chemistry and Biochemistry; Part 2: Biotechnology and Ezymology; 6. Enzyme Classification and Nomenclature; 7. Biocatalysis, Enzyme Engineering and Biotechnology; 8. Enzyme Activities; 9. Enzymes in Food Processing; 10. Protein Cross-linking in Food - Structure, Applications, Implications for Health and Food Safety ; 11. Chymosin in Cheese Making12. Pectic Enzymes in Tomatoes; 13. Seafood Enzymes; 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality; Part 3: Meat, Poultry and Seafoods; 15. Biochemistry of Raw Meat and Poultry; 16. Biochemistry of Processing Meat and Poultry; 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods; 18. Biochemistry of Fermented Meat; 19. Biochemistry of Seafood Processing; 20. Fish Collagen; 21. Fish Gelatin; 22. Application of Proteomics to Fish Processing and Quality; Part 4: Milk; 23. Dairy Products ; 24. Chemistry and Biochemistry of Milk Constituents25. Biochemistry of Milk Processing; 26. Equid Milk: Chemistry, Biochemistry and Processing; Part 5: Fruits, Vegetables, and Cereals; 27. Biochemistry of Fruits; 28. Biochemistry of Fruit Processing; 29. Biochemistry of Vegetable Processing; 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals; 31. Bakery and Cereal Products; 32. Starch Synthesis in the Potato Tuber; 33. Biochemistry of Beer Fermentation; 34. Rye Constituents and Their Impact on Rye Processing; Part 6: Health/Functional Foods; 35. Biochemistry and Probiotics ; 36. Biological Activities and Production of Marine-Derived Peptides37. Natural Food Pigments; Part 7: Food Processing; 38. Thermal Processing Principles; 39. Minimally Processed Foods; 40. Separation Technology in Food Processing; Part 8: Food Safety and Food Allergens; 41. Microbial Safety of Food and Food Products; 42. Food Allergens; 43. Biogenic Amines in Foods; 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection; 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins; Glossary of Compound Schemes; Index
• Sommario/riassunto: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
• Titolo autorizzato: Food biochemistry and food processing
• ISBN: 1-78539-357-X; 1-280-59864-6; 9786613628473; 1-118-30803-4; 1-118-30804-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910141293703321
• Lo trovi qui: Univ. Federico II