Food Biochemistry and Food Processing

1

Food Biochemistry—An

Introduction

W. K. Nip

3

Introduction
Biochemical Changes of Carbohydrates in Food
Changes in Carbohydrates in Food Systems
Changes in Carbohydrates during Seed Germination
Metabolism of Complex Carbohydrates
Metabolism of Lactose and Organic Acids in Cheese
Production
Removal of Glucose in Egg Powder Production
Production of Starch Sugars and Syrups
Biochemical Changes of Proteins and Amino Acids in
Foods
Proteolysis in Animal Tissues
Transglutaminase Activity in Seafood Processing
Proteolysis during Cheese Fermentation
Proteolysis in Geminating Seeds
Proteases in Chill-Haze Reduction in Beer Production
Biochemical Changes of Lipids in Foods
Changes in Lipids in Food Systems
Changes in Lipids during Cheese Fermentation
Lipid Degradation in Seed Germination
Biogeneration of Fresh-Fish Odor
Biochemically Induced Food Flavors
Biochemical Degradation and Biosynthesis of Plant
Pigments
Degradation of Chlorophyl in Fruit Maturation
Mevalonate and Isopentyl Diphosphate Biosynthesis
prior to Formation of Carotenoids
Naringenin Chalcone Biosynthesis
Selected Biochemical Changes Important in the Handling
and Processing of Foods
Production of Ammonia and Formaldehyde from
Trimethylamine and Its N-Oxide
Production of Biogenic Amines
Production of Ammonia from Urea
Adenosine Triphosphate Degradation
Polyphenol Oxidase Browning

Ethylene Production in Fruit Ripening

Reduction of Phytate in Cereals

Biotechnology in Food Production, Handling, and

Processing

Biotechnology-Derived Food Enzymes

Genetically Modified Microorganisms Useful in Food

Processing

Conclusion

Acknowledgements

References

INTRODUCTION

Food losses and food poisoning have been recog-

nized for centuries, but the causes of these problems

were not understood. Improvements in food prod-

ucts by proper handling and primitive processing

were practiced without knowing the reasons. Food

scientists and technologists started to investigate

these problems about 60 years ago. Currently, some

of these causes are understood, and others are still

being investigated. These causes may be microbio-

logical, physical (mechanical), and/or chemical (in-

cluding biochemical). Food scientists and technolo-

gists also recognized long ago the importance of a

background in biochemistry, in addition to the basic

sciences (chemistry, physics, microbiology, and

mathematics). This was demonstrated by a general

biochemistry course requirement in the first Rec-

ommended Undergraduate Course Requirements of

the Institute of Food Technologists (IFT) in the

United States in the late 1960s. To date, food bio-

chemistry is still not listed in the IFT recommended

undergraduate course requirements. However, many

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing