Biochemistry of Foods Book

Biochemistry of Foods


  • Author : N.A.M. Eskin
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 252
  • ISBN 10 : 9780323158961

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Biochemistry of Foods Excerpt :

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

Food Biochemistry and Food Processing Book
Score: 4
From 1 Ratings

Food Biochemistry and Food Processing


  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-15
  • Genre: Technology & Engineering
  • Pages : 787
  • ISBN 10 : 9780470276341

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Food Biochemistry and Food Processing Excerpt :

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.

Advances in Food Biochemistry Book
Score: 1
From 1 Ratings

Advances in Food Biochemistry


  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release Date : 2009-12-16
  • Genre: Medical
  • Pages : 522
  • ISBN 10 : 9781420007695

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Advances in Food Biochemistry Excerpt :

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Chemistry and Biochemistry of Food Book

Chemistry and Biochemistry of Food


  • Author : Jose Perez-Castineira
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2020-09-07
  • Genre: Science
  • Pages : 587
  • ISBN 10 : 9783110593167

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Chemistry and Biochemistry of Food Excerpt :

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Food Frying Book

Food Frying


  • Author : Alam Zeb
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-10
  • Genre: Technology & Engineering
  • Pages : 496
  • ISBN 10 : 9781119468486

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Food Frying Excerpt :

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Phenolic Antioxidants in Foods  Chemistry  Biochemistry and Analysis Book

Phenolic Antioxidants in Foods Chemistry Biochemistry and Analysis


  • Author : Alam Zeb
  • Publisher : Springer Nature
  • Release Date : 2021-09-27
  • Genre: Technology & Engineering
  • Pages : 556
  • ISBN 10 : 9783030747688

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Phenolic Antioxidants in Foods Chemistry Biochemistry and Analysis Excerpt :

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.

Fermented Foods  Part I Book

Fermented Foods Part I


  • Author : Didier Montet
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Science
  • Pages : 413
  • ISBN 10 : 9781498740814

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Fermented Foods Part I Excerpt :

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Nutritional Biochemistry Book
Score: 3
From 1 Ratings

Nutritional Biochemistry


  • Author : Tom Brody
  • Publisher : Academic Press
  • Release Date : 1999
  • Genre: Medical
  • Pages : 1044
  • ISBN 10 : 0121348369

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Nutritional Biochemistry Excerpt :

This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.

Food Biochemistry Book

Food Biochemistry


  • Author : Charles Alais
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 221
  • ISBN 10 : 9781461521198

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Food Biochemistry Excerpt :

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles:j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection.

Handbook of Food Science and Technology 3 Book

Handbook of Food Science and Technology 3


  • Author : Romain Jeantet
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-20
  • Genre: Technology & Engineering
  • Pages : 436
  • ISBN 10 : 9781848219342

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Handbook of Food Science and Technology 3 Excerpt :

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Food Chemistry and Nutritional Biochemistry Book

Food Chemistry and Nutritional Biochemistry


  • Author : Charles Zapsalis
  • Publisher : John Wiley & Sons
  • Release Date : 1985
  • Genre: Biochemistry
  • Pages : 1256
  • ISBN 10 : UOM:49015001044040

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Food Chemistry and Nutritional Biochemistry Excerpt :

Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the integrated metabolism of all food constituents and discusses trace elements, food toxicants, nutritional and etiological factors related to various disease states, the effects of hormonal control on nutritional biochemical sequences, and food-drug interactions. The final part of the book provides basic information on molecular genetics as a basis for the application of engineering to the development of new foods. An extensive use of tablar data and illustrations is made throughout the book, and reference information is provided in 3 appendices.

Food Science Book

Food Science


  • Author : Kay Yockey Mehas
  • Publisher : Unknown
  • Release Date : 1997
  • Genre: Food
  • Pages : 399
  • ISBN 10 : 0026476487

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Food Science Excerpt :

Postharvest Physiology and Biochemistry of Fruits and Vegetables Book

Postharvest Physiology and Biochemistry of Fruits and Vegetables


  • Author : Elhadi M. Yahia
  • Publisher : Woodhead Publishing
  • Release Date : 2018-10-31
  • Genre: Technology & Engineering
  • Pages : 510
  • ISBN 10 : 9780128132791

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Postharvest Physiology and Biochemistry of Fruits and Vegetables Excerpt :

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Biochemistry of Milk Products Book

Biochemistry of Milk Products


  • Author : A T Andrews
  • Publisher : Elsevier
  • Release Date : 1994-09-01
  • Genre: Technology & Engineering
  • Pages : 182
  • ISBN 10 : 9780857093066

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Biochemistry of Milk Products Excerpt :

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Food Chemistry Book

Food Chemistry


  • Author : Professor Dr.-Ing. H.-D. Belitz
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-04-17
  • Genre: Technology & Engineering
  • Pages : 993
  • ISBN 10 : 9783662072813

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Food Chemistry Excerpt :

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.