BENJAMIN K. SIMPSON - LEO M.L. NOLLET - FIDEL TOLDRÁ - WILEY BLACKWELL 2012
FOOD BIOCHEMISTRY AND FOOD PROCESSING
(Sách giáo trình hóa sinh và chế biến thực phẩm)
Food biochemistry principles and knowledge have become indispensable in practically all the major disciplines of food science, such as food technology, food engineering, food biotechnology, food processing, and food safety within the past few decades. Knowledge in these areas has grown exponentially and keeps growing, and is disseminated through various media in both printed and electronic forms, and entire books are available for almost all the distinct specialty areas mentioned above.
The two areas of food biochemistry and food processing are becoming closely interrelated. Fundamental knowledge in food biochemistry is crucial to enable food technologists and food processing engineers to rationalize and develop more effective strategies to produce and preserve food in safe and stable forms.
Nonetheless, books combining food biochemistry and food processing/engineering principles are rare, and the ﬁrst edition of this book was designed to ﬁll the gap by assembling information on following six broad topics in the two areas:
1. Principles of food biochemistry.
2. Advances in selected areas of food biochemistry.
3. Food biochemistry and the processing of muscle foods and milk.
4. Food biochemistry and the processing of fruits, vegetables and cereals.
5. Food biochemistry and the processing of fermented foods.
6. Food microbiology and food safety.
These topics were spread over 31 chapters in the ﬁrst edition. The second edition of the book provides an update of several chapters from the ﬁrst edition and expands the contents to encompass eight broad topics as follows:
1. Principles and analyses
2. Biotechnology and enzymology
3. Muscle foods (meats, poultry, and ﬁsh)
4. Milk and dairy
5. Fruits, vegetables, and cereals
6. Health and functional foods
7. Food processing
8. Food safety and food allergens
These eight broad topics are spread over 45 chapters in the second edition, and represents close to 50% increase in content over the previous version. In addition, abstracts capturing the salient features of the different chapters are provided in this new edition of the book.
The book is the result of the combined efforts of more than 65 professionals with diverse expertise and backgrounds in food biochemistry, food processing, and food safetywho are afﬁliated with industry, government research institutions, and academia from over 18 countries. These experts were led by an international editorial team of six members from four countries in assembling together the different topics in food biochemistry, food commodities, food processing, and food safety in this one book.
The end product is unique, both in depth and breadth, and is highly recommended both as an essential reference book on food biochemistry and food processing for professionals in government, industry, and academia; And as classroom text for undergraduate courses in food chemistry, food biochemistry, food commodities, food safety, and food processing principles.
We wish to thank all the contributing authors for sharing their knowledge and expertise for their invaluable contribution and their patience for staying the course and seeing this project through.
Part 1: Principles/ Food Analysis
1. An Introduction to Food Biochemistry Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip
2. Analytical Techniques in Food Biochemistry Massimo Marcone
3. Enzymes in Food Analysis Isaac N. A. Ashie
4. Browning Reactions Marta Corzo-Martínez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo
5. Water Chemistry and Biochemistry C. Chieh
Part 2: Biotechnology and Ezymology
6. Enzyme Classiﬁcation and Nomenclature H. Ako and W. K. Nip
7. Biocatalysis, Enzyme Engineeringand Biotechnology G. A. Kotzia, D. Platis, I. A. Axarli, E. G Chronopoulou, C. Karamitros, and N. E. Labrou
8. Enzyme Activities D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang
9. Enzymes in Food Processing Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao
10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety Juliet A. Gerrard and Justine R. Cottam
11. Chymosin in Cheese Making V. V. Mistry
12. Pectic Enzymes in Tomatoes Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S Taoukis
13. Seafood Enzymes M. K. Nielsen and H. H. Nielsen
14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality Sappasith Klomklao, Soottawat Benjakul, and Benjamin K. Simpson
Part 3: Meat, Poultry and Seafoods
15. Biochemistry of Raw Meat and Poultry Fidel Toldrá and Milagro Reig
16. Biochemistry of Processing Meat and Poultry Fidel Toldrá
17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods JoséAngel Pérez-Alvarez and Juana Fernández-López
18. Biochemistry of Fermented Meat Fidel Toldrá
19. Biochemistry of Seafood Processing Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanﬁeld
20. Fish Collagen Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi
21. Fish Gelatin Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M. Regenstein
22. Application of Proteomics to Fish Processing and Quality HólmfríĐur Sveinsdóttir, Samuel A. M. Martin, and Oddur T. Vilhelmsson
Part 4: Milk
23. Dairy Products Terri D. Boylston
24. Chemistry and Biochemistry of Milk Constituents P. F. Fo x a n d A. L. Ke l l y
25. Biochemistry of Milk Processing A. L. Ke l l y a n d P. F. Fo
26. Equid Milk: Chemistry, Biochemistryand Processing T. Uniacke-Lowe and P. F. Fox
Part 5: Fruits, Vegetables, and Cereals
27. Biochemistry of Fruits Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker
28. Biochemistry of Fruit Processing Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
29. Biochemistry of Vegetable Processing Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath
30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals A. C. Soria and M. Villamiel
31. Bakery and Cereal Products J. A. Narvhus and T. Sứrhaug
32. Starch Synthesis in the Potato Tuber P. Geigenberger and A. R. Fernie
33. Biochemistry of Beer Fermentation Ronnie Willaert
34. Rye Constituents and Their Impact on Rye Processing T. Verwimp, C. M. Courtin, and J. A. Delcour
Part 6: Health/ Functional Foods
35. Biochemistry and Probiotics Claude P. Champagne and Fatemeh Zare
36. Biological Activities and Production of Marine-Derived Peptides Wonnop Vissesangua and Soottawat Benjakul
37. Natural Food Pigments Benjamin K. Simpson, Soottawat Benjakul, and Sappasith Klomklao
Part 7: Food Processing
38. Thermal Processing Principles Yetenayet Bekele Tola and Hosahalli S. Ramaswamy
39. Minimally Processed Foods Michael O. Ngadi, Sammy S. S. Bajwa, and Joseph Alakali
40. Separation Technology in Food Processing 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 J. A. Odumeru
42. Food Allergens J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao
43. Biogenic Amines in Foods Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson
44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection Catherine M. Logue and Lisa K. Nolan
45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins Barry Byrne, Edwina Stack, and Richard O’Kennedy Glossary of Compound Schemes Index
Keywords:benjamin k. simpson,leo m.l. nollet,fidel toldra,wiley blackwell 2012,food biochemistry and food processing,sach giao trinh hoa sinh va che bien thuc pham,nghien cuu quy trinh vat ly va hoa sinh hoc,ki ky thuat