Food Biochemistry and Food Processing

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Food Biochemistry and Food Processing Editor Y. H. Hui Associate Editors Wai-Kit Nip Leo M.L. Nollet Gopinadhan Paliyath Benjami ...

Food Biochemistry and Food Processing FM_Hui_277065 11/1/05 11:12 AM Page i ...

iv ©2006 Blackwell Publishing All rights reserved Blackwell Publishing Professional 2121 State Avenue, Ames, Iowa 50014, USA Ord ...

v Contents Contributors vii Preface xiii Part I: Principles Food Biochemistry—An Introduction 3 W. K. Nip Analytical Techniques ...

vi Contents Biochemistry of Processing Meat and Poultry 315 F. Toldrá Chemistry and Biochemistry of Color in Muscle Foods 337 J ...

Contributors vii Harry Ako(Chapter 6) Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honol ...

viii Contributors Maria Dolores del Castillo(Chapter 4) Instituto de Fermentaciones Industriales (CSIC) c/Juan de la Cierva, 3 2 ...

Contributors ix G. A. Kotzia (Chapter 8) Enzyme Technology Laboratory Department of Agricultural Biotechnology Agricultural Univ ...

x Contributors Leo M. L. Nollet(Associate Editor) Hogeschool Gent Department of Engineering Sciences Schoonmeersstraat 52 B9000 ...

Contributors xi Petros S. Taoukis(Chapter 12) Laboratory of Food Chemistry and Technology School of Chemical Engineering Nationa ...

xiii Preface In the last 20 years, the role of food biochemistry has assumed increasing significance in all major dis- ciplines ...

xiv Preface A classroom text on food biochemistry and food processing in an undergraduate food science program. The editorial ...

Part I Principles Food Biochemistry and Food Processing Edited by Y. H. Hui Copyright © 2006 by Blackwell Publishing ...

1 Food Biochemistry—An Introduction W. K. Nip 3 Introduction Biochemical Changes of Carbohydrates in Food Changes in Carbohydrat ...

4 Part I: Principles universities in various countries now offer a gradu- ate course in food biochemistry as an elective or have ...

1 Food Biochemistry—An Introduction 5 BIOCHEMICAL CHANGES IN CARBOHYDRATES IN FOOD CHANGES INCARBOHYDRATES INFOOD SYSTEMS Carboh ...

6 Part I: Principles Figure 1.1.Degradation of glycogen and starch.
-Amylase (EC 3.2.1.1), Hexokinase (EC 2.7.1.1), Glucose-6- ...

1 Food Biochemistry—An Introduction 7 of these enzymatic reactions. This table also lists some enzymes and reaction products of ...

8 Part I: Principles maltose, and glucose for the food, pharmaceutical, and other industries. In the 1950s, researchers dis- cov ...