30. Food Biochemistry And Food Processing

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30. Food Biochemistry And Food Processing

 

 

CATEGORY: Medical & Medicine – 500 Courses

COURSE NUMBER: 30

FEES: 555/- INR only

CERTIFICATE VALIDITY: Lifetime

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BOOKS/ MANUALS: Pages

Syllabus

Contributor List vii
Preface xii
Part 1: Principles/Food Analysis
1. An Introduction to Food Biochemistry 3
Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip
2. Analytical Techniques in Food Biochemistry 26
Massimo Marcone
3. Enzymes in Food Analysis 39
Isaac N. A. Ashie
4. Browning Reactions 56
Marta Corzo-Mart ́ınez, Nieves Corzo, Mar Villamiel,
and M Dolores del Castillo
5. Water Chemistry and Biochemistry 84
C. Chieh
Part 2: Biotechnology and Ezymology
6. Enzyme Classification and Nomenclature 109
H. Ako and W. K. Nip
7. Biocatalysis, Enzyme Engineering
and Biotechnology 125
G. A. Kotzia, D. Platis, I. A. Axarli, E. G.
Chronopoulou, C. Karamitros, and N. E. Labrou
8. Enzyme Activities 167
D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang
9. Enzymes in Food Processing 181
Benjamin K. Simpson, Xin Rui, and Sappasith
Klomklao
10. Protein Cross-linking in Food – Structure,
Applications, Implications for Health and
Food Safety 207
Juliet A. Gerrard and Justine R. Cottam
11. Chymosin in Cheese Making 223
V. V. Mistry
12. Pectic Enzymes in Tomatoes 232
Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S.
Taoukis
13. Seafood Enzymes 247
M. K. Nielsen and H. H. Nielsen

14. Seafood Enzymes: Biochemical Properties and Their
Impact on Quality 263
Sappasith Klomklao, Soottawat Benjakul, and
Benjamin K. Simpson
Part 3: Meat, Poultry and Seafoods
15. Biochemistry of Raw Meat and Poultry 287
Fidel Toldra and Milagro Reig ́
16. Biochemistry of Processing Meat and Poultry 303
Fidel Toldra ́
17. Chemical and Biochemical Aspects of Color in
Muscle-Based Foods 317
Jose Angel P ́ erez-Alvarez and Juana Fern ́ andez-L ́ opez ́
18. Biochemistry of Fermented Meat 331
Fidel Toldra ́
19. Biochemistry of Seafood Processing 344
Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim,
W. K. Nip, L. F. Siow, and P. S. Stanfield
20. Fish Collagen 365
Soottawat Benjakul, Sitthipong Nalinanon, and
Fereidoon Shahidi
21. Fish Gelatin 388
Soottawat Benjakul, Phanat Kittiphattanabawon, and
Joe M. Regenstein
22. Application of Proteomics to Fish Processing and
Quality 406
Holmfr ́ ́ıður Sveinsdottir, Samuel A. M. Martin, and ́
Oddur T. Vilhelmsson
Part 4: Milk
23. Dairy Products 427
Terri D. Boylston
24. Chemistry and Biochemistry of Milk Constituents 442
P.F. Fox and A.L. Kelly
25. Biochemistry of Milk Processing 465
A.L. Kelly and P.F. Fox
26. Equid Milk: Chemistry, Biochemistry
and Processing 491
T. Uniacke-Lowe and P.F. Fox

P1: SFK/UKS P2: SFK
BLBS102-fm BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come

vi Contents
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits 533
Gopinadhan Paliyath, Krishnaraj Tiwari, Carole
Sitbon, and Bruce D. Whitaker
28. Biochemistry of Fruit Processing 554
Moustapha Oke, Jissy K. Jacob, and Gopinadhan
Paliyath
29. Biochemistry of Vegetable Processing 569
Moustapha Oke, Jissy K. Jacob, and Gopinadhan
Paliyath
30. Non-Enzymatic Browning in Cookies, Crackers and
Breakfast Cereals 584
A.C. Soria and M. Villamiel
31. Bakery and Cereal Products 594
J. A. Narvhus and T. Sørhaug
32. Starch Synthesis in the Potato Tuber 613
P. Geigenberger and A.R. Fernie
33. Biochemistry of Beer Fermentation 627
Ronnie Willaert
34. Rye Constituents and Their Impact on
Rye Processing 654
T. Verwimp, C. M. Courtin, and J. A. Delcour
Part 6: Health/Functional Foods
35. Biochemistry and Probiotics 675
Claude P. Champagne and Fatemeh Zare
36. Biological Activities and Production of
Marine-Derived Peptides 686
Wonnop Vissesangua and Soottawat Benjakul
37. Natural Food Pigments 704
Benjamin K. Simpson, Soottawat Benjakul, and
Sappasith Klomklao

Part 7: Food Processing
38. Thermal Processing Principles 725
Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods 746
Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph
Alakali
40. Separation Technology in Food Processing 764
John Shi, Sophia Jun Xue, Xingqian Ye, Yueming
Jiang, Ying Ma, Yanjun Li, and Xianzhe Zheng
Part 8: Food Safety and Food Allergens
41. Microbial Safety of Food and Food Products 787
J. A. Odumeru
42. Food Allergens 798
J. I. Boye, A. O. Danquah, Cin Lam Thang, and
X. Zhao
43. Biogenic Amines in Foods 820
Angelina O. Danquah, Soottawat Benjakul, and
Benjamin K. Simpson
44. Emerging Bacterial Food-Borne Pathogens and
Methods of Detection 833
Catherine M. Logue and Lisa K. Nolan
45. Biosensors for Sensitive Detection of Agricultural
Contaminants, Pathogens and Food-Borne Toxins 858
Barry Byrne, Edwina Stack, and Richard O’Kennedy
Glossary of Compound Schemes 877
Index 881

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