Food Biochemistry and Food Processing

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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, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void.

About the book:

Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Table of Contents:
Principles

1. Food biochemistry
2. Biotechnology
3. Browning reactions

Enzymology and food processing

4. Definitions and nomenclature
5. Activities
6. Hydrolases: carbohydrates
7. Hydrolases: proteases
8. Hydrolases: lipases
9. Isomerases
10. Oxidoreductases
11. Protein engineering
12. Genetic engineering

Meat and poultry

13. Biochemistry of raw materials
14. Biochemistry of product processing

Seafoods

15. Biochemistry of raw materials
16. Biochemistry of processing

Milk

17. Biochemistry of raw materials
18. Biochemistry of processing

Fruits

19. Biochemistry of raw materials
20. Biochemistry of processing

Vegetables

21. Biochemistry of raw materials
22. Biochemistry of processing

Cereals

23. Biochemistry of raw materials
24. Biochemistry of processing

Legumes

25. Biochemistry of raw materials
26. Biochemistry of processing

Food fermentation and food biochemistry

27. Dairy products
28. Bakery products
29. Meat products

30. Alcoholic beverages

Food spoilage

31. Enzymatic browning
32. Off-flavors

Genetic engineering, biochemistry, and food processing

33. Chymosin in cheesemaking
34. Starch synthesis in potatoes
35. Pectic enzymes in tomatoes
36. Others

About the Editor:

Y.H. Hui, PhD, West Sacramento, CA is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, including the Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; Handbook of Food Science, Technology, and Engineering; and Food Processing: Principles and Applications.

Associate Editors:

Wai-Kit Nip, PhD is Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, Hawaii.

Leo M.L. Nollet, PhD is Professor of Biotechnology at Hogeschool Gent, Ghent, Belgium.

Gopinadhan Paliyath, PhD is Associate Professor at the Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada.

Benjamin K. Simpson, PhD is Associate Professor and Enzymologist in the Department of Food Science and Agricultural Chemistry at McGill University (Ste. Anne de Bellevue Campus), Quebec, Canada.