Food Biochemistry and Food Processing 2nd Edition

Food Biochemistry and Food Processing 2nd Edition

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English | 912 pages | Wiley-Blackwell; 2nd edition (July 10, 2012) | 081380874X | PDF | 12.20 Mb
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.

In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.
Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.