Food Biochemistry and Food Processing

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Contents

Contributors vii

Preface xiii

Part I: Principles

1. Food Biochemistry—An Introduction 3
   W. K. Nip


2. Analytical Techniques in Food Biochemistry 25
   M. Marcone


3. Recent Advances in Food Biotechnology Research 35
   S. Jube and D. Borthakur


4. Browning Reactions 71
   M. Villamiel, M. D. del Castillo, and N. Corzo

Part II: Water, Enzymology, Biotechnology, and Protein

Cross-linking

5. Water Chemistry and Biochemistry 103
   C. Chieh


6. Enzyme Classification and Nomenclature 135
   H. Ako and W. K. Nip


7. Enzyme Activities 155
   D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang


8. Enzyme Engineering and Technology 175
   D. Platis, G. A. Kotzia, I. A. Axarli, and N. E. Labrou


9. Protein Cross-linking in Food 223
   J. A. Gerrard


10. Chymosin in Cheese Making 241
    V. V. Mistry


11. Starch Synthesis in the Potato Tuber 253
    P. Geigenberger and A. R. Fernie


12. Pectic Enzymes in Tomatoes 271
    M. S. Kalamaki, N. G. Stoforos, and P. S. Taoukis

Part III: Muscle Foods

13. Biochemistry of Raw Meat and Poultry 293
    F. Toldrá and M. Reig

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