vi Contents- Biochemistry of Processing Meat and Poultry 315
F. Toldrá - Chemistry and Biochemistry of Color in Muscle Foods 337
J. A. Pérez-Alvarez and J. Fernández-López - Biochemistry of Seafood Processing 351
Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip,
L. F. Siow, and P. S. Stanfield - Seafood Enzymes 379
M. K. Nielsen and H. H. Nielsen - Proteomics: Methodology and Application in Fish Processing 401
O. T. Vilhelmsson, S. A. M. Martin, B. M. Poli, and D. F. Houlihan
Part IV: Milk- Chemistry and Biochemistry of Milk Constituents 425
P. F. Fox and A. L. Kelly - Biochemistry of Milk Processing 453
A. L. Kelly and P. F. Fox
Part V: Fruits, Vegetables, and Cereals- Biochemistry of Fruits 487
G. Paliyath and D. P. Murr - Biochemistry of Fruit Processing 515
M. Oke and G. Paliyath - Biochemistry of Vegetable Processing 537
M. Oke and G. Paliyath - Nonenzymatic Browning of Cookies, Crackers, and
Breakfast Cereals 555
M. Villamiel - Rye Constituents and Their Impact on Rye Processing 567
T. Verwimp, C. M. Courtin, and J. A. Delcour
Part VI: Fermented Foods- Dairy Products 595
T. D. Boylston - Bakery and Cereal Products 615
J. A. Narvhus and T. Sørhaug - Biochemistry of Fermented Meat 641
F. Toldrá - Biochemistry and Fermentation of Beer 659
R. Willaert
Part VII: Food Safety- Microbial Safety of Food and Food Products 689
J. A. Odumeru - Emerging Bacterial Foodborne Pathogens and Methods
of Detection 705
R. L. T. Churchill, H. Lee, and J. C. Hall
Index 745
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