Food Biochemistry and Food Processing, Second Edition - Hardcover

Hardcover

ISBN 10: 081380874X ISBN 13: 9780813808741

Verlag: Iowa State University Press, 2012

Inhaltsangabe

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 TECNOLOG&IAC

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Críticas:

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

Reseña del editor:

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 Toldra, Instituto de Agroquimica y Tecnologia 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

Über diese Auflage

• Verlag: Iowa State University Press
• Erscheinungsdatum: 2012
• ISBN 10: 081380874X
• ISBN 13: 9780813808741
• Einband: Tapa dura
• Auflage: 2
• Anzahl der Seiten: 912
• Herausgeber: Simpson Benjamin K.