Biochemistry of Foods, 3rd Edition
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. • Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modifi cation, and lipid oxidation • Offers expanded and updated material throughout, including valuable illustrations • Edited and authored by award-winning scientists
Contents
PART I: BIOCHEMICAL CHANGES IN RAW FOODS
Chapter 1: Cereals and Legumes
Kequan Zhou, Margaret Slavin, Herman Lutterodt, Monica Whent, N.A.Michael Eskin and Liangli Lu
Chapter 2: Fruits and Vegetables
N.A. Michael Eskin and Ernst Hoehn
Chapter 3: Meat and Fish
N.A. Michael Eskin, Michel Aliani and Fereidoon Shahidi
Chapter 4: Milk
N. A. Michael Eskin and H. Douglas Goff
Chapter 5: Egg Components in Food System
Yoshinori Mine and Hua Zhang
PART II: BIOCHEMISTRY OF FOOD PROCESSING
Chapter 6: Browning Reactions in Foods
N.A. Michael Eskin, Chi-Tang Ho and Fereidoon Shahidi
Chapter 7: Biochemistry of Brewing
Graham G. Stewart
Chapter 8: Dairy Products: Cheese and Yogurt
Arthur R. Hill and Prashanti Kethireddipalli`
Chapter 9: Oilseed Processing and Fat Modification
Fereidoon Shahidi
PART III: BIOCHEMISTRY OF FOOD SPOILAGE
Chapter 10: Enzymatic Browning
Vera Lúcia Valente Mesquita and Christiane Queiroz
Chapter 11: Lipid Oxidation
Karen M. Schaich, Fereidoon Shahidi, Ying Zhong and N.A. Michael Eskin
Chapter 12: Off-flavors in Milk
Juan He, Pedro Vasquez, Michael C. Qian and N.A. Michael Eskin
PART IV: BIOTECHNOLOGY
Chapter 13: Recombinant DNA Technologies in Food
Peter Eck
