Food Biochemistry and Food Processing

Food Biochemistry and Food Processing

Language: English

Pages: 912

ISBN: 081380874X

Format: PDF / Kindle (mobi) / ePub

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, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.

Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.

The Editor

Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada

Associate Editors

  • Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium
  • Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
  • Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand
  • Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada
  • Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

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avoiding the use of more severe individual treatments, which could harm the appearance and texture of vegetables. Technological processing, including microwave blanching either alone or combined with chemical anti-browning agents (Severini et al. 2001, Premakumar and Khurduya 2002, Yadav et al. 2008, Guan and Fan 2010); CO2 treatments (Rocha and P1: SFK/UKS BLBS102-c04 P2: SFK BLBS102-Simpson March 21, 2012 11:59 Trim: 276mm X 219mm Printer Name: Yet to Come 61 4 Browning Reactions

sense, many studies have been performed and found useful heat-induced markers derived from the Maillard reaction, and most of them have been proposed to control and check the heat treatments and/or storage of foods. There are many indicators of different stages of the Maillard reaction, but this review cites one of the most recent indicators proposed to control early stages of this reaction during food processing: the 2-furoylmethyl amino acids as an indirect measure of the Amadori compound

Homoki-Farkas P et al. 1997. Methylglyoxal determination from different carbohydrates during heat processing. Food Chem 59(1): 157–163. Hosoda H, Iwahashi I. 2002. Inhibition of browning if apple slice and juice by onion juice. J Jpn Soc Hortic Sci 71(3): 452–454. Hosoda H et al. 2003. Inhibitory effect of onion oil on browning of shredded lettuce and its active components. J Jpn Soc Hortic Sci 75(5): 451–456. Howard LA et al. 1999. Beta-carotene and ascorbic acid retention in fresh and processed

be metabolised in the human body. They are important carbohydrate reserves in plants that can be metabolised into smaller molecules for utilisation during seed germination. Pectic substances (pectins) act as the “glue” among cells in plant tissue and also are not metabolised in the human body. Together with cellulose and β-g1ucans, pectins are classified as dietary fibre. Derivatives of cellulose can be made through chemical modification under strongly basic conditions where side chains such as

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