Biochemistry of Foods

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 chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

Features new and updated material since the second edition with many more illustrationsDiscusses the nature, synthesis and processing aspects of food componentsWritten by an accomplished scientist who was awarded the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)

Biochemical Changes in Raw Foods
Cereals and Legumes
Fruits and Vegetables
Meat and Fish
Milk and Eggs
Biochemistry of Food Processing
Browning Reactions in Foods
Baking
Cheese and Dairy Products
Brewing and Winemaking
Oilseeds and Processing
Lipid Modification
Biochemistry of Food Spoilage
Enzymatic Browning
Lipid Oxidation
Off-Flavors in Milk
Biotechnology
Food Enzymes
Nutrigenomics and Proteomics
Functional Foods and Nutraceuticals