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Biochemistry Of Foods

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Biochemistry of Foods

Biochemistry of Foods Book
Author : N.A.M. Eskin
Publisher : Elsevier
Release : 2012-12-02
ISBN : 032315896X
Language : En, Es, Fr & De

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Book Description :

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing Book
Author : Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson
Publisher : John Wiley & Sons
Release : 2008-02-15
ISBN : 0470276347
Language : En, Es, Fr & De

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Book Description :

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, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. 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. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Advances in Food Biochemistry

Advances in Food Biochemistry Book
Author : Fatih Yildiz
Publisher : CRC Press
Release : 2009-12-16
ISBN : 1420007696
Language : En, Es, Fr & De

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Book Description :

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food Book
Author : Jose Perez-Castineira
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2020-09-07
ISBN : 3110595486
Language : En, Es, Fr & De

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Book Description :

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Food Frying

Food Frying Book
Author : Alam Zeb
Publisher : John Wiley & Sons
Release : 2019-01-10
ISBN : 1119468485
Language : En, Es, Fr & De

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Book Description :

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3 Book
Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher : John Wiley & Sons
Release : 2016-06-20
ISBN : 1848219342
Language : En, Es, Fr & De

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Book Description :

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Phenolic Antioxidants in Foods Chemistry Biochemistry and Analysis

Phenolic Antioxidants in Foods  Chemistry  Biochemistry and Analysis Book
Author : Alam Zeb
Publisher : Springer Nature
Release : 2021-09-27
ISBN : 3030747689
Language : En, Es, Fr & De

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Book Description :

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.

Nutritional Biochemistry

Nutritional Biochemistry Book
Author : Tom Brody
Publisher : Academic Press
Release : 1999
ISBN : 9780121348366
Language : En, Es, Fr & De

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Book Description :

This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.

Fermented Foods Part I

Fermented Foods  Part I Book
Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1498740812
Language : En, Es, Fr & De

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Book Description :

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables Book
Author : Elhadi M. Yahia,Armando Carrillo-Lopez
Publisher : Woodhead Publishing
Release : 2018-10-31
ISBN : 0128132795
Language : En, Es, Fr & De

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Book Description :

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Food Science

Food Science Book
Author : Kay Yockey Mehas,Sharon Lesley Rodgers
Publisher : Unknown
Release : 1997
ISBN : 9780026476485
Language : En, Es, Fr & De

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Book Description :

Download Food Science book written by Kay Yockey Mehas,Sharon Lesley Rodgers, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Chemistry and Nutritional Biochemistry

Food Chemistry and Nutritional Biochemistry Book
Author : Charles Zapsalis
Publisher : John Wiley & Sons
Release : 1985
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the integrated metabolism of all food constituents and discusses trace elements, food toxicants, nutritional and etiological factors related to various disease states, the effects of hormonal control on nutritional biochemical sequences, and food-drug interactions. The final part of the book provides basic information on molecular genetics as a basis for the application of engineering to the development of new foods. An extensive use of tablar data and illustrations is made throughout the book, and reference information is provided in 3 appendices.

Food Nutrition and the Nitric Oxide Pathway

Food  Nutrition  and the Nitric Oxide Pathway Book
Author : Nathan S. Bryan
Publisher : DEStech Publications, Inc
Release : 2010
ISBN : 1932078843
Language : En, Es, Fr & De

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Book Description :

This book provides a scientific analysis of the effects of foods and nutrients on the NO pathway in humans. Contributors to the book clarify novel chemical and biochemical connections between dietary intake and nitric oxide, particularly in cases of NO deficiency. In this context, the book addresses how specific foods can restore nitric oxide production and bioactivity—without medical interventions. A variety of evidential data is presented showing how NO-rich dietary elements are implicated in disease prevention and modulation. The book offers new knowledge for food technologists, food manufacturers, nutrition researchers, and healthcare practitioners. From the Foreword by Louis J. Ignarro, Nobel Laureate in Physiology/Medicine "The body of work contained in this volume, linking NO to food and nutrition, may have revolutionary implications in terms of developing strategies to combat heart disease and many other contemporary diseases associated with NO deficiency. Proving that a natural and inexpensive regimen of foods rich in nitric oxide activity does restore NO homeostasis can have profound effects on human health…The research presented in this text provides an important expansion of NO work…(and) Dr. Nathan Bryan, the editor…is to be congratulated for…communicating new knowledge and assembling the world's experts in their fields."

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry Book
Author : Anonim
Publisher : Elsevier
Release : 2018-11-22
ISBN : 0128140453
Language : En, Es, Fr & De

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Book Description :

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Biochemistry of Milk Products

Biochemistry of Milk Products Book
Author : A T Andrews,J R Varley
Publisher : Elsevier
Release : 1994-09-01
ISBN : 0857093061
Language : En, Es, Fr & De

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Book Description :

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Muscle and Meat Biochemistry

Muscle and Meat Biochemistry Book
Author : A.M. Pearson
Publisher : Elsevier
Release : 2012-12-02
ISBN : 0323149294
Language : En, Es, Fr & De

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Book Description :

Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.

Biochemistry of Taste and Olfaction

Biochemistry of Taste and Olfaction Book
Author : Robert Cagan
Publisher : Elsevier
Release : 2012-12-02
ISBN : 0323145914
Language : En, Es, Fr & De

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Book Description :

Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five sections comprised of 24 chapters, this book begins with an overview of biochemical approaches used in studying the phenomena of taste and olfaction. It then proceeds with a discussion of olfactory receptor mechanisms, the accessibility of odorant molecules to the receptors, the role of cilia in olfactory recognition, and the involvement of receptor proteins in vertebrate olfaction. Middle chapters focus on the chemosensation, major histocompatibility complex and olfactory receptors, taste receptor mechanisms, biochemistry of sugar reception in insects, intensity/time phenomena in sugar sweetness, and recognition of taste stimuli at the initial binding interaction. The reader is also introduced to the physicochemical principles of taste and olfaction, molecular mechanisms of transduction in chemoreception, biochemical mechanisms in vertebrate primary olfactory neurons, neurotransmitter biochemistry of the mammalian olfactory bulb, and chemical sensing by bacteria. Examples of chemical sensory systems are included. This book will be of interest to biochemists, physiologists, neurobiologists, neuroscientists, molecular biologists, food scientists, students, and specialists in psychology, neurophysiology, organic chemistry, and nutrition.

Food Science The Biochemistry of Food Nutrition Student Edition

Food Science  The Biochemistry of Food   Nutrition  Student Edition Book
Author : McGraw-Hill Education
Publisher : Glencoe/McGraw-Hill
Release : 2002-01-01
ISBN : 9780078226038
Language : En, Es, Fr & De

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Book Description :

Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods Book
Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
Publisher : Academic Press
Release : 2020-11-25
ISBN : 0128173815
Language : En, Es, Fr & De

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Book Description :

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

Inulin

Inulin Book
Author : Michael G. Marlow
Publisher : Nova Science Pub Incorporated
Release : 2015-01-01
ISBN : 9781634639859
Language : En, Es, Fr & De

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Book Description :

Inulin (INL) is produced by several different plants. Inulins are polysaccharides and are of interest for the development of healthy products because they simultaneously respond to a variety of consumer demands. It is fibre-enriched, prebiotic, low in fat and low in sugar. This book discusses the food sources, the biochemistry and health implications of inulin.