Biochemistry of Foods.

Mostrar otras versiones (3)

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal ch...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Eskin, N. A. Michael
Otros Autores: Shahidi, Fereidoon
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Burlington : Elsevier Science, 2012.
Edición:3rd ed.
Temas:
Food.
Biochemistry.
Aliments.
Biochimie.
food.
biochemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Biochemistry
Food
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1
  • Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2
  • Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE.
  • V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3
  • Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4
  • Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5
  • Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing.
  • Chapter 6
  • Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7
  • Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING.
  • VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8
  • Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9
  • Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10
  • Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE.
  • III. POLYPHENOL OXIDASE IN FOODS AND FOOD PROCESSINGIV. CONTROL OR INHIBITION OF ENZYMATIC BROWNING; REFERENCES; Chapter 11
  • Lipid Oxidation; I. INTRODUCTION; II. WHERE DOES LIPID OXIDATION OCCUR?; III. HOW DOES LIPID OXIDATION OCCUR?; IV. WHICH FACTORS CONTROL LIPID OXIDATION?; V. WHAT ARE THE CONSEQUENCES OF LIPID OXIDATION?; VI. HOW CAN LIPID OXIDATION BE CONTROLLED?; REFERENCES; Chapter12
  • Off-Flavors in Milk; I. INTRODUCTION; II. OFF-FLAVORS IN MILK; REFERENCES; Part IVBiotechnology; 13
  • Recombinant DNA Technologies in Food; I. INTRODUCTION; II. GENETICALLY MODIFIED CROPS.

Ejemplares similares