Food Biochemistry and Food Processing (2 edition)

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BLBS102-c01 BLBS102-Simpson March 21, 2012 11:8 Trim: 276mm X 219mm Printer Name: Yet to Come


An Introduction to Food Biochemistry

Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip

Biochemistry of Food Carbohydrates
Sugar Derivatives – Glycosides
Food Disaccharides
Carbohydrate Browning Reactions
Metabolism of Carbohydrates
Metabolism of Lactose in Cheese Production
Removal of Glucose in Egg Powder
Production of Starch Sugars and Syrups
Food Protein Biochemistry
Properties of Amino Acids
Protein Nutritional Considerations
Animal Protein Structure and Proteolysis in Food Systems
Protein Modifications
Protein Structure
Oxidative Browning
Enzymatic Texture Modifications
Quality Index
Fruit Ripening
Analytical Protein Biochemistry
Food Allergenicity
Enzyme Biotechnology in Foods
Food Lipid Biochemistry
Fatty Acids
Triglycerides and Phospholipids
Food Lipid Degradation
Elected Phytochemical Flavour and Colour Compounds
Nucleic Acids and Food Science
DNA Structure
Genetic Modification
Food Authentication and the Role of DNA Technologies
Natural Toxicants

Abstract:Compared to the siloed commodity departments of the
past, the multi-disciplinary field of food science and technology
has increasingly adopted a less segregated and more synergistic
approach to research. At their most fundamental levels, all food-
related processes from harvest to digestion are ways of bringing
about, or preventing, biochemical changes. We contend that there
is not a single scientific investigation of a food-related process that
can avoid biochemical considerations. Even food scientists studying
inorganic materials used in processing equipment and/or packaging
must eventually consider potential reactions with biomolecules en-
countered in food systems. Moreover, since the food that we eat
plays a central role in our overall well-being, it follows that tomor-
row’s food scientists and technologists must have a solid foundation
in food biochemistry if they are to be innovators and visionaries.
Introductions to biochemical topics are provided in this chapter,
under the categories of carbohydrates, proteins, lipids, DNA, and
toxicants. Within these broad divisions, general and specific food
biochemical concepts are introduced, many of which are explored
in detail in the chapters that follow.


Many biochemical reactions and their products are the basis
of much of food science and technology. Food scientists must
be interdisciplinary in their approaches to studying and solving
problems that require the integration of several disciplines, such
as physics, chemistry, biology and various social sciences (e.g.
sensory science, marketing, consumer attitude/acceptability).
For example, in the development of food packaging materials,
one must consider microbiological, environmental, biochemical
(flavour/nutrient) and economic questions in addition to mate-
rial/polymer science. In today’s market, product development
considerations may include several of the following: nutri-
tional, environmental, microbiological (safety and probiotic),
nutraceutical and religious/cultural questions in addition to
cost/marketing and formulation methods. An ideal food product
would promote healthy gut microflora, contain 20 g of vegetable

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.
©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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