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Food Biochemistry and Food Processing
Hui
Blackwell Publishing Ltd.
ISBN
NO: 97808138037
Published:
April 2006
UK
Price: £145
(
€195.75
,
$288.50
)
Contents:
Principles
1. Food biochemistry
2. Biotechnology
3. Browning reactions
Enzymology and food processing
4. Definitions and nomenclature
5. Activities
6. Hydrolases: carbohydrates
7. Hydrolases: proteases
8. Hydrolases: lipases
9. Isomerases
10. Oxidoreductases
11. Protein engineering
12. Genetic engineering
Meat and poultry
13. Biochemistry of raw materials
14. Biochemistry of product processing
Seafoods
15. Biochemistry of raw materials
16. Biochemistry of processing
Milk
17. Biochemistry of raw materials
18. Biochemistry of processing
Fruits
19. Biochemistry of raw materials
20. Biochemistry of processing
Vegetables
21. Biochemistry of raw materials
22. Biochemistry of processing
Cereals
23. Biochemistry of raw materials
24. Biochemistry of processing
Legumes
25. Biochemistry of raw materials
26. Biochemistry of processing
Food fermentation and food biochemistry
27. Dairy products
28. Bakery products
29. Meat products
30. Alcoholic beverages
Food spoilage
31. Enzymatic browning
32. Off-flavors
Genetic engineering, biochemistry, and food processing
33. Chymosin in cheesemaking
34. Starch synthesis in potatoes
35. Pectic enzymes in tomatoes
36. Others
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