Table of Contents

Contents

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'ynez, 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 Toldr'a and Milagro Reig

16. Biochemistry of Processing Meat and Poultry 303
Fidel Toldr'a

17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods 317
Jos'e Angel P'erez-Alvarez and Juana Fern'andez-L'opez

18. Biochemistry of Fermented Meat 331
Fidel Toldr'a

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
H'olmfr'yður Sveinsd'ottir, 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

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

Reviews

This book fully develops and explains the biochemicalaspects of food processing and brings together timely, relevanttopics in food science and technology in one package. (South African Food Science and Technology, 1 May 2013)