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Food Biochemistry And Food Processing 1st Edition by YH Hui, Wai Kit Nip, Leo ML Nollet, Gopinadhan Paliyath, Benjamin K Simpson ISBN 0813803780 9780813803784

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Food Biochemistry And Food Processing 1st ed Edition Y.H. Hui Digital Instant Download

Author(s): Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson
ISBN(s): 9780813803784, 0813803780
Edition: 1st ed
File Details: PDF, 8.41 MB
Year: 2006
Language: english
SKU: EB-1203094 Category: Tags: , , , ,

Food Biochemistry And Food Processing 1st Edition by YH Hui, Wai Kit Nip, Leo ML Nollet, Gopinadhan Paliyath, Benjamin K Simpson – Ebook PDF Instant Download/Delivery: 0813803780, 9780813803784
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ISBN 10: 0813803780 
ISBN 13: 9780813803784
Author: YH Hui, Wai Kit Nip, Leo ML Nollet, Gopinadhan Paliyath, Benjamin K Simpson

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 to create this indispensable reference and text on food biochemistry and the ever–increasing development in the biotechnology of food processing. 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.

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.

Food Biochemistry And Food Processing 1st Table of contents:

chapter 1 – carbohydrates in foods
types of carbohydrates
structure and function
enzymatic and chemical reactions
impact on food quality and nutrition

chapter 2 – proteins in foods
amino acids and peptide structure
protein functionality
denaturation, coagulation, and gelation
enzymatic modifications

chapter 3 – lipids and fatty acids
types and properties of lipids
oxidation and rancidity
emulsions and fat-based food systems
role in nutrition and sensory quality

chapter 4 – vitamins and minerals
classification and function
stability during processing
fortification and enrichment
bioavailability considerations

chapter 5 – enzymes in food processing
types of enzymes and their action
applications in food industry
control and inhibition
effects on quality and shelf-life

chapter 6 – water and food systems
water activity and its measurement
effect on microbial growth and stability
role in texture and processing

chapter 7 – fermentation and microbial biotechnology
principles of fermentation
common fermented foods and beverages
industrial applications
safety and quality control

chapter 8 – food preservation and processing techniques
thermal processing: pasteurization, sterilization
non-thermal methods: freezing, drying, irradiation
packaging and storage considerations

chapter 9 – sensory and nutritional quality
flavor chemistry and aroma compounds
color and texture changes
nutritional evaluation and labeling

chapter 10 – emerging trends and technologies
novel processing methods
functional foods and nutraceuticals
sustainability in food processing

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Tags: YH Hui, Wai Kit Nip, Leo ML Nollet, Food Biochemistry, Food