Food Biochemistry and Food Processing

1 Food Biochemistry—An Introduction 9 tissues. The structure will break down slowly after the animal is dead. The desirable post ...

10 Part I: Principles myoglobin, and other substances. Examination of myofibrils under a phase contrast light microscope shows t ...

1 Food Biochemistry—An Introduction 11 Table 1.5.Proteases in Animal Tissues and Their Degradation Enzyme Reaction Acid/aspartyl ...

12 Part I: Principles pancreatic elastase and collagenase are responsible for the breakdown of animal connective tissues. TRANSG ...

1 Food Biochemistry—An Introduction 13 Table 1.6.Proteolytic Changes in Cheese Manufacturing Action and Enzymes Reaction Coagula ...

14 Part I: Principles Table 1.9.Changes in Lipids in Cheese Manufacturing Enzyme or Actions Reaction Lipolysis Lipases, esterase ...

1 Food Biochemistry—An Introduction 15 lipids in these seeds are of less importance than the activity of
-amylase. BIOGENERATIO ...

16 Part I: Principles some of the enzymatic reactions proposed in the degradation of chlorophyll a(Table 1.12). MEVALONATE ANDIS ...

1 Food Biochemistry—An Introduction 17 et al. 2000). Table 1.14 gives the series of reactions in the biosynthesis of naringenin ...

POLYPHENOLOXIDASEBROWNING Polyphenol oxidase (PPO, EC 1.10.3.1, systematic name 1,2 benzenediol:oxygen oxidoreductase) is also l ...

1 Food Biochemistry—An Introduction 19 acid, phosphoric acid), enzyme inhibitors, enzyme treatment, and complexing agents. Appli ...

20 Part I: Principles better processing aids. At least six biotechnology- derived enzymes have been developed: acetolactate deca ...

1 Food Biochemistry—An Introduction 21 human nutrition department. The IFT has played an important role in these developments. T ...

22 Part I: Principles Bewley JD, Black M. 1994. Physiology of Develop- ment and Germination, 2nd ed. New York: Plenum Press. Pp. ...

1 Food Biochemistry—An Introduction 23 cle Foods. New York: Kluwer Academic/Plenum Publishers. Pp. 229–251. Hutlins RW, Morris H ...

24 Part I: Principles Chemistry of Structure-Function Relationships in Cheese. New York: Plenum Press. Pp. 209–220. Stoleo CG, R ...

2 Analytical Techniques in Food Biochemistry M. Marcone 25 Introduction Protein Analysis Lipid Analysis Carbohydrate Analysis Mi ...

26 Part I: Principles were made with the development of the Lowry method (Lowry et al. 1951, Peterson 1979), which combines the ...

2 Analytical Techniques 27 their hydrodynamic volume, and it has become very popular in recent years. Size-exclusion chromatog- ...

28 Part I: Principles Although the above-cited methods are appropri- ate for quantitating the actual amounts of lipids within a ...