Book description
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, Second Edition, the
editors have brought together more than fifty acclaimed academicians
and industry professionals from around the world to create this fully
revised and updated edition. This book is an indispensable reference
and text on food biochemistry and the ever increasing developments in
the biotechnology of food processing.
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. Chapters in this second edition have
been revised to include safety considerations and the chemical changes
induced by processing in the biomolecules of the selected foodstuffs.
This edition also includes a new section on health and functional
foods, as well as ten new chapters including those on thermally and
minimally processed foods, separation technology in food processing,
and food allergens.
Food Biochemistry and Food Processing, second edition fully
develops and explains the biochemical aspects of food processing, and
brings together timely and relevant topics in food science and
technology in one package. This book is an invaluable reference tool
for professional food scientists, researchers and technologists in the
food industry, as well as faculty and students in food science, food
technology and food engineering programs.
The Editor
Dr. Benjamin K. Simpson, Department of Food Science and Agricultural
Chemistry, McGill University, Quebec, Canada
Associate Editors
- Professor Leo Nollet, Department of Applied Engineering Sciences,
Hogeschool Ghent, Belgium
- Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de
Alimentos (CSIC), Valencia, Spain
- Professor Soottawat Benjakul, Department of Food Technology,
Prince of Songkla University, Songkhla, Thailand
- Professor Gopinadhan Paliyath, Department of Plant Agriculture,
University of Guelph, Ontario, Canada
- Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento,
California, USA
