Food Biochemistry and Food Processing (2 edition)

BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come

Preface

Food biochemistry principles and knowledge have become

indispensable in practically all the major disciplines of food sci-

ence, such as food technology, food engineering, food biotech-

nology, food processing, and food safety within the past few

decades. Knowledge in these areas has grown exponentially and

keeps growing, and is disseminated through various media in

both printed and electronic forms, and entire books are avail-

able for almost all the distinct specialty areas mentioned above.

The two areas of food biochemistry and food processing are

becoming closely interrelated. Fundamental knowledge in food

biochemistry is crucial to enable food technologists and food

processing engineers to rationalize and develop more effective

strategies to produce and preserve food in safe and stable forms.

Nonetheless, books combining food biochemistry and food pro-

cessing/engineering principles are rare, and the first edition of

this book was designed to fill the gap by assembling information

on following six broad topics in the two areas:

1. Principles of food biochemistry.


2. Advances in selected areas of food biochemistry.


3. Food biochemistry and the processing of muscle foods and
   milk.


4. Food biochemistry and the processing of fruits, vegetables
   and cereals.


5. Food biochemistry and the processing of fermented foods.


6. Food microbiology and food safety.

These topics were spread over 31 chapters in the first edition.

The second edition of the book provides an update of sev-

eral chapters from the first edition and expands the contents to

encompass eight broad topics as follows:

1. Principles and analyses


2. Biotechnology and enzymology


3. Muscle foods (meats, poultry, and fish)


4. Milk and dairy
   5. Fruits, vegetables, and cereals
   6. Health and functional foods
   7. Food processing
   8. Food safety and food allergens

These eight broad topics are spread over 45 chapters in the

second edition, and represents close to 50% increase in content

over the previous version. In addition, abstracts capturing the

salient features of the different chapters are provided in this new

edition of the book.

The book is the result of the combined efforts of more than

65 professionals with diverse expertise and backgrounds in food

biochemistry, food processing, and food safety who are affiliated

with industry, government research institutions, and academia

from over 18 countries. These experts were led by an inter-

national editorial team of six members from four countries in

assembling together the different topics in food biochemistry,

food commodities, food processing, and food safety in this one

book.

The end product is unique, both in depth and breadth, and

is highly recommended both as an essential reference book on

food biochemistry and food processing for professionals in gov-

ernment, industry, and academia; and as classroom text for un-

dergraduate courses in food chemistry, food biochemistry, food

commodities, food safety, and food processing principles.

We wish to thank all the contributing authors for sharing

their knowledge and expertise for their invaluable contribution

and their patience for staying the course and seeing this project

through.

B.K. Simpson

L.M.L. Nollet

F. Toldr ́a

S. Benjakul

G. Paliyath

Y.H. Hui

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