Food biochemistry and food processing /

Food biochemistry and food processing /

Λεπτομέρειες βιβλιογραφικής εγγραφής
Άλλοι συγγραφείς: Simpson, Benjamin K.
Μορφή: Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Ames, Iowa : Wiley-Blackwell, 2012.
Έκδοση:2nd ed.
Θέματα:
Food industry and trade > Research.
Food > Analysis.
Food > Composition.
Food > Packaging.
Aliments > Indústria i comerç > Investigació
Aliments > Biotecnologia.
Aliments > Anàlisi.
Aliments > Envasament.
TECHNOLOGY & ENGINEERING > Food Science.
Aliments > Composició.
Electronic books.
Llibres electrònics.
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • Part 1: Principles/Food Analysis
  • 1. An Introduction to Food Biochemistry
  • 2. Analytical Techniques in Food Biochemistry
  • 3. Enzymes in Food Analysis
  • 4. Browning Reactions
  • 5. Water Chemistry and Biochemistry
  • Part 2: Biotechnology and Ezymology
  • 6. Enzyme Classification and Nomenclature
  • 7. Biocatalysis, Enzyme Engineering and Biotechnology
  • 8. Enzyme Activities
  • 9. Enzymes in Food Processing
  • 10. Protein Cross-linking in Food
  • Structure, Applications, Implications for Health and Food Safety
  • 11. Chymosin in Cheese Making
  • 12. Pectic Enzymes in Tomatoes
  • 13. Seafood Enzymes
  • 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality
  • Part 3: Meat, Poultry and Seafoods
  • 15. Biochemistry of Raw Meat and Poultry
  • 16. Biochemistry of Processing Meat and Poultry
  • 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods
  • 18. Biochemistry of Fermented Meat
  • 19. Biochemistry of Seafood Processing
  • 20. Fish Collagen
  • 21. Fish Gelatin
  • 22. Application of Proteomics to Fish Processing and Quality
  • Part 4: Milk
  • 23. Dairy Products
  • 24. Chemistry and Biochemistry of Milk Constituents
  • 25. Biochemistry of Milk Processing
  • 26. Equid Milk: Chemistry, Biochemistry and Processing
  • Part 5: Fruits, Vegetables, and Cereals
  • 27. Biochemistry of Fruits
  • 28. Biochemistry of Fruit Processing
  • 29. Biochemistry of Vegetable Processing
  • 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals
  • 31. Bakery and Cereal Products
  • 32. Starch Synthesis in the Potato Tuber
  • 33. Biochemistry of Beer Fermentation
  • 34. Rye Constituents and Their Impact on Rye Processing
  • Part 6: Health/Functional Foods
  • 35. Biochemistry and Probiotics
  • 36. Biological Activities and Production of Marine-Derived Peptides
  • 37. Natural Food Pigments
  • Part 7: Food Processing
  • 38. Thermal Processing Principles
  • 39. Minimally Processed Foods
  • 40. Separation Technology in Food Processing
  • Part 8: Food Safety and Food Allergens
  • 41. Microbial Safety of Food and Food Products
  • 42. Food Allergens
  • 43. Biogenic Amines in Foods
  • 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection
  • 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins.

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