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Food biochemistry and food processing

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Main Authors: Ako, Harry, (Author), Axarli, I. A., (Author), Borthakur, Dulal, (Author), Boylston, Terri D., (Author), Chieh, Chung, (Author), Churchill, Robin L. T., (Author), Corzo, Nieves, (Author), Courtin, C. M., (Author), Cross, N., (Author), Del Castillo, María Dolores, (Author), Delcour, J. A., (Author), Fernández-López, Juana, (Author), Fernie, Alisdair R., (Author), Fox, Patrick F., (Author), Geigenberger, Peter, (Author), Gerrard, Juliet A., (Author), Hall, J. Christopher, (Author), Houlihan, Dominic F., (Author), Jeang, Chii-Ling, (Author), Jube, Sandro, (Author), Kalamaki, Mary S., (Author), Kelly, Alan L., (Author), Kotzia, G. A., (Author), Kristinsson, H. G., (Author), Krogsgaard Nielsen, Michael, (Author), Labrou, N. E., (Author), Lee, Hung, (Author), Lim, M. H., (Author), Marcone, Massimo, (Author), Martin, Samuel A. M., (Author), Mistry, Vikram V., (Author), Murr, Dennis P., (Author), Narvhus, Judith A., (Author), Nielsen, Henrik Hauch, (Author), Odumeru, Joseph A., (Author), Oke, Moustapha, (Author), Pérez-Alvarez, José Angel, (Author), Platis, D., (Author), Poli, Bianca M., (Author), Reig, Milagro, (Author), Shyu, Douglas J. H., (Author), Siow, L. F., (Author), Sorhaug, Terje, (Author), Stanfield, P. S., (Author), Stoforos, Nikolaos G., (Author), Taoukis, Petros S., (Author), Toldrá, Fidel, (Author), Tzen, Jason T. C., (Author), Verwimp, T., (Author), Vilhelmsson, Oddur T., (Author), Villamiel, Mar, (Author), Willaert, Robert, (Author)
Other Authors: Hui, Y. H. (Editor, ed.), Nip, Wai-Kit, (Editor, ed.), Nollet, Leo M. L., (Editor, ed.), Paliyath, Gopinadhan, (Editor, ed.), Simpson, Benjamin K., (Editor, ed.)
Format: Book
Language:English
Published: Ames, Iowa : Blackwell Pub. Professional, 2006.
Edition:1a. ed.
Subjects:
Industria alimentaria
Alimentos
Bioquímica
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Table of Contents:
  • Food biochemistry: an introduction / W.K. Nip
  • Analytical techniques in food biochemistry / M. Marcone
  • Recent advances in food biotechnology research / S. Jube and D. Borthakur
  • Browning reactions / M. Villamiel, M.D. Del Castillo, and N. Corzo
  • Water chemistry and biochemistry / C. Chieh
  • Enzyme classification and nomenclature / H. Ako and W.K. Nip
  • Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang
  • Enzyme engineering and technology / D. Platis ... [et al.]
  • Protein cross-linking in food / J.A. Gerrard
  • Chymosin in cheese making / V.V. Mistry
  • Starch synthesis in the potato tuber / P. Geigenberger and A.R. Fernie
  • Pectic enzymes in tomatoes / M.S. Kalamaki, N.G. Stoforos, and P.S. Taoukis
  • Biochemistry of raw meat and poultry / F. Toldrá and M. Reig
  • Biochemistry of processing meat and poultry / F. Toldrá
  • Chemistry and biochemistry of color in muscle foods / J.A. Pérez-Alvarez and J. Fernández-Lopez
  • Biochemistry of seafood processing / Y.H. Hui ... [et al.]
  • Seafood enzymes / M.K. Nielsen and H.H. Nielsen
  • Proteomics: methodology and application in fish processing / O.T. Vilhelmsson ... [et al.]
  • Chemistry and biochemistry of milk constituents / P. F. Fox and A. L. Kelly
  • Biochemistry of milk processing / A. L. Kelly and P. F. Fox
  • Biochemistry of fruits / G. Paliyath and D. P. Murr
  • Biochemistry of fruit processing / M. Oke and G. Paliyath
  • Biochemistry of vegetable processing / M. Oke and G. Paliyath
  • Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel
  • Rye constituents and their impact on rye processing / T. Vewimp, C. M. Courtin, and J. A. Delcour
  • Dairy products / T. D. Boylston
  • Bakery and cereal products / J. A. Narvhus and T. Sorhaug
  • Biochemistry of fermented meat / F. Toldrá
  • Biochemistry and fermentation of beer / R. Willaert
  • Microbial safety of food and food products / J. A. Odumeru
  • Emerging bacterial foodborne pathogens and methods of detection / R. L. T. Churchill, H. Lee, and J. C. Hall

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