P1: SFK/UKS P2: SFK BLBS102-fm BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come Food Biochemistry and Food Processing Second Edition i P1: SFK/UKS P2: SFK BLBS102-fm BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come Food Biochemistry and Food Processing Second Edition Edited by Benjamin K. Simpson Associate Editors Leo M.L. Nollet Fidel Toldr ´ a Soottawat Benjakul Gopinadhan Paliyath Y.H. Hui A John Wiley & Sons, Ltd., Publication iii P1: SFK/UKS P2: SFK BLBS102-fm BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come This edition first published 2012 C 2012 by John Wiley & Sons, Inc. First edition published 2006 C Blackwell Publishing Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing. Editorial offices: 2121 State Avenue, Ames, Iowa 50014-8300, USA The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 9600 Garsington Road, Oxford, OX4 2DQ, UK For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-0874-1/2012. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Food biochemistry and food processing. – 2nd ed. / edited by Benjamin Simpson [et al.]. p. cm. Includes bibliographical references and index. ISBN 978-0-8138-0874-1 (hardcover : alk. paper) 1. Food industry and trade–Research. 2. Food–Analysis. 3. Food–Composition. 4. Food–Packaging. I. Simpson, Benjamin K. TP370.8.F66 2012 664–dc23 2011052397 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover image: C George Muresan/Shutterstock.com Cover design by Meaden Creative Set in 9.5/11.5 pt Times by Aptara R Inc., New Delhi, India Disclaimer The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If professional assistance is required, the services of a competent professional person should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an organization or Website is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make. Further, readers should be aware that Internet Websites listed in this work may have changed or disappeared between when this work was written and when it is read. 1 2012 iv P1: SFK/UKS P2: SFK BLBS102-fm BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come Contents Contributor List vii Preface xii Part 1: Principles/Food Analysis 1. An Introduction to Food Biochemistry 3 Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip 2. Analytical Techniques in Food Biochemistry 26 Massimo Marcone 3. Enzymes in Food Analysis 39 Isaac N. A. Ashie 4. Browning Reactions 56 Marta Corzo-Mart ´ ınez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo 5. Water Chemistry and Biochemistry 84 C. Chieh Part 2: Biotechnology and Ezymology 6. Enzyme Classification and Nomenclature 109 H. Ako and W. K. Nip 7. Biocatalysis, Enzyme Engineering and Biotechnology 125 G. A. Kotzia, D. Platis, I. A. Axarli, E. G. Chronopoulou, C. Karamitros, and N. E. Labrou 8. Enzyme Activities 167 D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang 9. Enzymes in Food Processing 181 Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao 10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety 207 Juliet A. Gerrard and Justine R. Cottam 11. Chymosin in Cheese Making 223 V. V. Mistry 12. Pectic Enzymes in Tomatoes 232 Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S. Taoukis 13. Seafood Enzymes 247 M. K. Nielsen and H. H. Nielsen 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality 263 Sappasith Klomklao, Soottawat Benjakul, and Benjamin K. Simpson Part 3: Meat, Poultry and Seafoods 15. Biochemistry of Raw Meat and Poultry 287 Fidel Toldr ´ a and Milagro Reig 16. Biochemistry of Processing Meat and Poultry 303 Fidel Toldr ´ a 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods 317 Jos ´ e Angel P ´ erez-Alvarez and Juana Fern ´ andez-L ´ opez 18. Biochemistry of Fermented Meat 331 Fidel Toldr ´ a 19. Biochemistry of Seafood Processing 344 Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanfield 20. Fish Collagen 365 Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi 21. Fish Gelatin 388 Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M. Regenstein 22. Application of Proteomics to Fish Processing and Quality 406 H ´ olmfr ´ ı ð ur Sveinsd ´ ottir, Samuel A. M. Martin, and Oddur T. Vilhelmsson Part 4: Milk 23. Dairy Products 427 Terri D. Boylston 24. Chemistry and Biochemistry of Milk Constituents 442 P. F. Fo x a n d A. L . Ke l l y 25. Biochemistry of Milk Processing 465 A . L. Ke ll y a nd P. F. Fox 26. Equid Milk: Chemistry, Biochemistry and Processing 491 T. Uniacke-Lowe and P.F. Fox v P1: SFK/UKS P2: SFK BLBS102-fm BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come vi Contents Part 5: Fruits, Vegetables, and Cereals 27. Biochemistry of Fruits 533 Gopinadhan Paliyath, Krishnaraj Tiwari, Carole Sitbon, and Bruce D. Whitaker 28. Biochemistry of Fruit Processing 554 Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath 29. Biochemistry of Vegetable Processing 569 Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals 584 A.C. Soria and M. Villamiel 31. Bakery and Cereal Products 594 J. A. Narvhus and T. Sørhaug 32. Starch Synthesis in the Potato Tuber 613 P. Geigenberger and A.R. Fernie 33. Biochemistry of Beer Fermentation 627 Ronnie Willaert 34. Rye Constituents and Their Impact on Rye Processing 654 T. Verwimp, C. M. Courtin, and J. A. Delcour Part 6: Health/Functional Foods 35. Biochemistry and Probiotics 675 Claude P. Champagne and Fatemeh Zare 36. Biological Activities and Production of Marine-Derived Peptides 686 Wonnop Vissesangua and Soottawat Benjakul 37. Natural Food Pigments 704 Benjamin K. Simpson, Soottawat Benjakul, and Sappasith Klomklao Part 7: Food Processing 38. Thermal Processing Principles 725 Yetenayet Bekele Tola and Hosahalli S. Ramaswamy 39. Minimally Processed Foods 746 Michael O. Ngadi, Sammy S.S. Bajwa, and Joseph Alakali 40. Separation Technology in Food Processing 764 John Shi, Sophia Jun Xue, Xingqian Ye, Yueming Jiang, Ying Ma, Yanjun Li, and Xianzhe Zheng Part 8: Food Safety and Food Allergens 41. Microbial Safety of Food and Food Products 787 J. A. Odumeru 42. Food Allergens 798 J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao 43. Biogenic Amines in Foods 820 Angelina O. Danquah, Soottawat Benjakul, and Benjamin K. Simpson 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection 833 Catherine M. Logue and Lisa K. Nolan 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins 858 Barry Byrne, Edwina Stack, and Richard O’Kennedy Glossary of Compound Schemes 877 Index 881 P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come Contributor List Joseph Alakali Department of Food Science and Technology, University of Agriculture Makurdi, Benue State, Nigeria E-mail: jsalakali@yahoo.com Isaac N.A. Ashie, Ph.D. Novozymes North America, Inc. Franklinton, NC 27525 Phone: 919 637 3868 E-mail: Ikeashie@yahoo.com Irene A. Axarli, Ph.D. Laboratory of Enzyme Technology Department of Agricultural Biotechnology Agricultural University of Athens Iera Odos 75, 11855-Athens, Greece email: axarli_irene@yahoo.com Sammy S.S. Bajwa Department of Bioresource Engineering McGill University 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada E-mail: Sammy.bajwa@mail.mcgill.ca Soottawat Benjakul, Ph.D., (Associate Editor) Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University Hat Yai, Songkhla, 90112, Thailand e-mail: soottawat.b@psu.ac.th Joyce I. Boye, Ph.D. Food Research and Development Centre Agriculture and Agri-Food Canada 3600 Casavant Blvd. West St-Hyacinthe, Quebec, J2S 8E3, Canada Phone: 450-768-3232; Fax 450-773-8461 E-mail: joyce.boye@agr.gc.ca Terri D. Boylston, Ph.D. Department Food Science & Human Nutrition 2312 Food Sciences Building Iowa State University Ames, IA 50011-1061 Phone: 515-294-0077 Email: tboylsto@iastate.edu Brian Bryksa, Ph.D. Department of Food Science University of Guelph 50 Stone Road East Guelph, Ontario, N1G 2W1, Canada Phone: 519-824-4120 x56585 E-mail: bbryksa@uoguelph.ca Barry Byrne, Ph.D. Biomedical Diagnostics Institute (BDI) Dublin City University Dublin 9, Ireland E-mail: Barry.Byrne@dcu.ie Claude P. Champagne, Ph.D. Agriculture and Agri-Food Canada 3600 Casavant St-Hyacinthe, Quebec, J2S 8E3, Canada Phone: 450-768-3238 Fax: 450-773-8461 E-mail: Claude.Champagne@agr.gc.ca Euggelia G. Chronopoulou, Ph.D. Laboratory of Enzyme Technology Department of Agricultural Biotechnology Agricultural University of Athens Iera Odos 75, 11855-Athens, Greece E-mail: exronop@gmail.com Nieves Corzo, Ph.D. Institute of Food Science Research (CIAL) (CSIC-UAM) c/Nicol ´ as Cabrera, 9, Campus of Universidad Aut ´ onoma de Madrid, 28049-Madrid (Spain) Phone: + 34 91 001 79 54 Fax: + 34 91 001 79 05 E-mail: nieves.corzo@csic.es Justine R. Cottam, Ph.D. Biomolecular Interaction Centre and School of Biological Sciences, University of Canterbury, Christchurch, New Zealand vii P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come viii Contributor List and Fonterra Research Centre, Palmerston North, New Zealand E-mail: justine.cottam@canterbury.ac.nz Angelina O. Danquah, Ph.D. Department of Home Science University of Ghana, Legon, Ghana E-mail: adanquah@ug.edu.gh M a Dolores del Castillo, Ph. D. Institute of Food Science Research (CIAL) (CSIC-UAM) c/Nicol ´ as Cabrera, 9 Campus of Universidad Aut ´ onoma de Madrid 28049-Madrid (Spain) Phone: + 34 91 001 79 53 Fax: + 34 91 001 79 05 E-mail: mdolores.delcastillo@csic.es Juana Fernandez-Lopez, Ph.D. IPOA Research Group. AgroFood Technology Department. Orihuela Polytechnical High School Miguel Hernandez University Ctra. a Beniel. km. 3,2 Orihuela (Z.C. 03312) Alicante (Spain) Phone: +34 966749784 Fax: +34 966749677 E-mail: j.fernandez@umh.es Patrick Fox, Ph.D. School of Food and Nutritional Sciences University College Cork Cork, Ireland E-mail: PFF@ucc.ie Juliet A. Gerrard, Ph.D. IRL Industry and Outreach Fellow Co-Director, Biomolecular Interaction Centre (BIC), and School of Biological Sciences, University of Canterbury, Christchurch, New Zealand Phone: 64 3 3642987 extn 7302 Fax: 64 3 3642590 E-mail: juliet.gerrard@canterbury.ac.nz Jissy K. Jacob Nestle PTC 809 Collins Ave Marysville, Ohio 43040, USA Phone: 937-642-2132 E-mail: jissyjacob@gmail.com Yueming Jiang, Ph.D. South China Botanical Garden The Chinese Academy of Science Guangzhou, China Phone. 86-20-37252525 E-mail: ymjiang@scib.ac.cn Mary S. Kalamaki, Ph.D. Technological Educational Institute of Thessaloniki Department of Food Technology P.O. Box 141 574 00 Thessaloniki, Greece Phone: +30 231 041 2238 Fax: +30 231 041 2238 E-mail: kalamaki@vet.auth.gr Christos Karamitros, Ph.D. Laboratory of Enzyme Technology Department of Agricultural Biotechnology Agricultural University of Athens Iera Odos 75, 11855-Athens, Greece E-mail: karamitroschristos@yahoo.gr Alan Kelly, Ph.D. School of Food and Nutritional Sciences University College Cork Cork, Ireland E-mail: a.kelly@ucc.ie Phanat Kittiphattanabawon, Ph.D. Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University Hat Yai, Songkhla, 90112, Thailand E-mail: 5111030006@email.psu.ac.th Sappasith Klomklao, Ph.D. Department of Food Science and Technology, Faculty of Technology and Community Development, Thaksin University, Phatthalung Campus, Phatthalung, 93110, Thailand E-mail: sappasith@tsu.ac.th Georgia A. Kotzia, Ph.D. Laboratory of Enzyme Technology Department of Agricultural Biotechnology Agricultural University of Athens Iera Odos 75, 11855-Athens, Greece E-mail: tzinakotz@yahoo.com Hordur G. Kristinsson, Ph.D. Acting CEO & Director Matis - Icelandic Food & Biotech R&D Biotechnology and Biomolecules Division Biotechnology and Biomolecules Labs Vinlandsleid 12, 113 Reykjav ´ ık (Alternate Address: Matis Biotechnology Centre: Haeyri 1, 550 Saudarkrokur) Phone: +354 422-5063 - Fax: +354 422-5002 E-mail: hordur.g.kristinsson@matis.is Nikolaos Labrou, Ph.D. Director of Division C (Biochemistry, Enzyme Technology, Microbiology and Molecular Biology), Laboratory of Enzyme Technology, Department of Agricultural Biotechnology, Agricultural University of Athens, Iera Odos 75, Gr-118 55, Athens, Greece Phone: +30 210 5294308, E-mail: lambrou@aua.gr P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come Contributor List ix Catherine M. Logue, Ph.D. Assistant Director, NDAES Department of Veterinary and Microbiological Sciences PO Box 6050, Dept 7690 North Dakota State University Fargo, ND 58108 Phone: 701 231 7692 Fax: 701 231 9692 E-mail: Catherine.Logue@ndsu.edu Yanjun Li, Research and Development Center Hangzhou Wahaha Group Co. Ltd. Hangzhou, China Phone : 86-571-86796066 E-mail: lyj@wahaha.com.cn Miang H. Lim, Ph.D. Honorary Associate Professor University of Auckland New Zealand E-mail: mianglim@gmail.com. Ying Ma, Ph.D. College of Food Science and Engineering Harbin Institute of Technology Harbin, China Phone: 86-451-86282903 E-mail: maying@hit.edu.cn Samuel A. M. Martin, Ph.D. School of Biological Sciences University of Aberdeen Aberdeen, AB24 3FX, UK. E-mail: sam.martin@abdn.ac.uk Marta Corzo Mart ´ ınez, Ph.D. Institute of Food Science Research (CIAL) (CSIC-UAM) c/ Nicol ´ as Cabrera, 9, Campus of Universidad Aut ´ onoma de Madrid, 28049-Madrid (Spain) Phone: +34 647048116 E-mail: m.corzo@csic.es Sitthipong Nalinanon, Ph.D. Faculty of Agro-Industry King Mongkut’s Institute of Technology Ladkrabang Chalongkrung Rd., Ladkrabang, Bangkok, 10520, Thailand E-mail: knsitthi@kmitl.ac.th Michael O. Ngadi, Ph.D. Department of Bioresource Engineering McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada Phone: (514) 398-7779 Fax: (514) 398-8387 E-mail: michael.ngadi@mcgill.ca Lisa K. Nolan, Ph.D. College of Veterinary Medicine, 1600 S. 16th Street, 2506 Veterinary Administration Iowa State University Ames IA 50011-1250, USA E-mail: lknolan@iastate.edu LeoM.L.Nollet,Ph.D.(AssociateEditor) Hogeschool Gent Department of Engineering Sciences Schoonmeersstraat 52 B9000 Gent, Belgium Phone: 00-329-242-4242 Fax: 00 329 243 8777 E-mail: leo.nollet@hogent.be Moustapha Oke, Ph.D. Ministry of Agriculture Food and Rural Affairs Food Safety and Environment Division Food Inspection Branch / Food Safety Science Unit 1 Stone Road West, 5th Floor NW Guelph, Ontario N1G 4Y2, Canada Phone: 519-826-3246; Fax: +519-826-3233 E-mail: Moustapha.oke@ontario.ca Richard O’Kennedy, Ph.D. Biomedical Diagnostics Institute (BDI) and National Centre for Sensor Research (NCSR) Dublin City University Dublin 9, Ireland E-mail: Richard.OKennedy@dcu.ie Gopinadhan Paliyath, Ph.D., (Associate Editor) Plant Agriculture Edmond C. Bovey Bldg University of Guelph 50 Stone Road East Guelph, Ontario N1G 2W1, Canada Phone: 519-824-4120 x 54856 E-mail: gpaliyat@uoguelph.ca Jose Angel Perez-Alvarez, Ph.D. IPOA Research Group. AgroFood Technology Department. Orihuela Polytechnical High School Miguel Hernandez University Ctra. a Beniel. km. 3,2 Orihuela (Z.C. 03312), Alicante (Spain) Phone: +34 966749739 Fax: +34 966749677 E-mail: ja.perez@umh.es Dimitris Platis, Ph.D. Laboratory of Enzyme Technology Department of Agricultural Biotechnology Agricultural University of Athens Iera Odos 75, 11855-Athens, Greece, E-mail: dimitris_platis@hotmail.com P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come x Contributor List Hosahalli S. Ramaswamy, Ph.D. Department of Food Science & Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada Phone: 514-398-7919; Fax: 514-398-7977 E-mail: Hosahalli.Ramaswamy@Mcgill.Ca Joe M. Regenstein, Ph.D. Department of Food Science Stocking Hall, Cornell University Ithaca, NY, USA 14853-7201 E-mail: jmr9@cornell.edu Milagro Reig, Ph.D. Institute of Food Engineering for Development Universidad Polit ´ ecnica de Valencia, Ciudad Polit ´ ecnica de la Innovaci ´ on, ed.8E, Camino de Vera s/n, 46022, Valencia (Spain) E-mail: mareirie@doctor.upv.es Xin Rui Department of Bioresource Engineering McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada Phone: (514) 398-7779 Fax: (514) 398-8387 E-mail: xin.rui@mail.mcgill.ca Fereidoon Shahidi, Ph.D. Department of Biochemistry Memorial University of Newfoundland St. John’s Newfoundland, A1B 3X9, Canada E-mail: fshahidi@gmail.com John Shi, Ph.D. Guelph Food Research Center Agriculture and Agri-Food Canada Ontario, N1G 5C9, Canada Phone: 519 780-8035 E-mail: John.Shi@AGR.GC.CA Benjamin K. Simpson, Ph.D., Editor-in-Chief Department of Food Science & Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada Phone: 514 398-7737 Fax: 514 398-7977 E-mail: benjamin.simpsom@mcgill.ca LeeF.Siow,Ph.D. Malaysia School of Science Monash University Sunway Campus, Malaysia E-mail: siow.lee.fong@sci.monash.edu.my Ana Cristina Soria, Ph.D. Institute of General Organic Chemistry (CSIC) c/ Juan de la Cierva, 3, 28006-Madrid (Spain) Phone: +34 912587451 E-mail: acsoria@iqog.csic.es Edwina Stack, Ph.D. National Centre for Sensor Research (NCSR) Dublin City University Dublin 9, Ireland E-mail: Edwina.Stack3@mail.dcu.ie Nikolaos G. Stoforos, Ph.D. Agricultural University of Athens Department of Food Science and Technology Iera Odos 75, 11855 Athens, Greece Phone: +30-210 529 4706 Fax: +30 210 529 4682 E-mail: stoforos@aua.gr H ´ olmfr ´ ıður Sveinsd ´ ottir, Ph.D. Icelandic Food and Biotech R&D Sauð ´ arkr ´ okur, Iceland E-mail: holmfridur.sveinsdottir@matis.is Petros Taoukis, Ph.D. National Technical University of Athens School of Chemical Engineering Division IV- Product and Process Development Laboratory of Food Chemistry and Technology Iroon Polytechniou 5, 15780 Athens, Greece Phone: +30-210-7723171 Fax: +30-210-7723163 E-mail: taoukis@chemeng.ntua.gr Cin Lam Thang Department of Animal Science McGill University (Macdonald Campus) 21,111 Lakeshore Road Ste. Anne de Bellevue Quebec, H9X 3V9, Canada E-mail: cin.thang@mail.mcgill.ca Yetenayet Tola Department of Food Science & Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada E-mail: yetenayet.tola@mail.mcgill.ca Fidel Toldr ´ a, Ph.D. (Associate Editor) Department of Food Science Instituto de Agroqu ´ ımica y Tecnolog ´ ıa de Alimentos (CSIC) Avenue Agust ´ ın Escardino 7, 46980 Paterna, Valencia (Spain) E-mail: ftoldra@iata.csic.es Therese Uniacke-Lowe, Ph.D. School of Food and Nutritional Sciences University College Cork P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come Contributor List xi Cork, Ireland E-mail: t.uniacke@ucc.ie Oddur T. Vilhelmsson, Ph.D. Department of Natural Resource Sciences University of Akureyri, IS-600 Akureyri, Iceland. Phone: +354 460 8514 / +354 697 4252 E-mail: oddurv@unak.is Mar Villamiel, Ph.D. Institute of Food Science Research (CIAL) (CSIC-UAM) c/Nicol ´ as Cabrera, 9, Campus of Universidad Aut ´ onoma de Madrid, 28049-Madrid (Spain) Phone: + 34 91 001 79 51 Fax: + 34 91 001 79 05 E-mail : m.villamiel@csic.es Wonnop Visessanguan, Ph.D. National Center for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phahonyothin Road Klong 1, Klong Luang Pathumthani 12120, Thailand Phone: +66 (0) 2564 6700 Fax: +66 (0) 2564 6701-5 E-mail : wonnop@biotec.or.th Ronnie G. Willaert, Ph.D. Department of Bioengineering Sciences Vrije Universiteit Brussel Pleinlaan 2 B-1050 Brussels, Belgium E-mail: Ronnie.Willaert@vub.ac.be Sophia Jun Xue, Ph.D. Guelph Food Research Center Agriculture and Agri-Food Canada Ontario, N1G 5C9, Canada Phone: 519 780-8096 E-mail: Jun.Xue@AGR.GC.CA Rickey Yada, Ph.D. Department of Food Science, Food Science, Rm. 224 University of Guelph 50 Stone Road East Guelph, Ontario, N1G 2W1, Canada Phone: 519.824.4120 x56585 Fax: 519.824.6631 E-mail: ryada@uoguelph.ca Xingqian Ye, Ph.D. Department of Food Science and Nutrition School of Biosystems Engineering and Food Science Zhejiang University Hangzhou, China Phone: 86-571- 88982155 E-mail: psu@zju.edu.cn Fatemeh Zare Department of Food Science & Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada E-mail: fatemeh.zare@mail.mcgill.ca Xin Zhao, Ph.D. Department of Animal Science McGill University (Macdonald Campus) 21,111 Lakeshore Road Ste. Anne de Bellevue Quebec, H9X 3V9, Canada Phone: 514 398-7975 E-mail: xin.zhao@mcgill.ca Xianzhe Zheng, Ph.D. College of Engineering Northeast Agricultural University Harbin, China Phone : 86-451-55191606 E-mail: zhengxz2008@gmail.com [...]... following six broad topics in the two areas: 1 Principles of food biochemistry 2 Advances in selected areas of food biochemistry 3 Food biochemistry and the processing of muscle foods and milk 4 Food biochemistry and the processing of fruits, vegetables and cereals 5 Food biochemistry and the processing of fermented foods 6 Food microbiology and food safety These topics were spread over 31 chapters in... areas of food biochemistry and food processing are becoming closely interrelated Fundamental knowledge in food biochemistry is crucial to enable food technologists and food processing engineers to rationalize and develop more effective strategies to produce and preserve food in safe and stable forms Nonetheless, books combining food biochemistry and food processing/ engineering principles are rare, and the... depth and breadth, and is highly recommended both as an essential reference book on food biochemistry and food processing for professionals in government, industry, and academia; and as classroom text for undergraduate courses in food chemistry, food biochemistry, food commodities, food safety, and food processing principles We wish to thank all the contributing authors for sharing their knowledge and. .. first edition and expands the contents to encompass eight broad topics as follows: 1 2 3 4 xii Principles and analyses Biotechnology and enzymology Muscle foods (meats, poultry, and fish) Milk and dairy 5 6 7 8 Fruits, vegetables, and cereals Health and functional foods Food processing Food safety and food allergens These eight broad topics are spread over 45 chapters in the second edition, and represents... diverse expertise and backgrounds in food biochemistry, food processing, and food safety who are affiliated with industry, government research institutions, and academia from over 18 countries These experts were led by an international editorial team of six members from four countries in assembling together the different topics in food biochemistry, food commodities, food processing, and food safety in... Preface Food biochemistry principles and knowledge have become indispensable in practically all the major disciplines of food science, such as food technology, food engineering, food biotechnology, food processing, and food safety within the past few decades Knowledge in these areas has grown exponentially and keeps growing, and is disseminated through various media in both printed and electronic forms, and. .. course in food biochemistry as an elective or have food biochemistry as a specialised area of expertise in their undergraduate and graduate programs The complexity of this area is very challenging; a content-specific journal, the Journal of Food Biochemistry, has been available since 1977 for scholars to report their food biochemistry- related research results Our greater understanding of food biochemistry. .. organise and coordinate those working in food processing, chemistry, engineering, microbiology and other sub-disciplines in order to better understand food systems Food science began mainly within commodity departments, such as animal science, dairy science, horticulture, cereal science, poultry science and fisheries Now, most of these programs have evolved into food science, or food science and human... Protein Structure and Proteolysis in Food Systems Protein Modifications Protein Structure Oxidative Browning Enzymatic Texture Modifications Quality Index Fruit Ripening Analytical Protein Biochemistry Food Allergenicity Enzyme Biotechnology in Foods Food Lipid Biochemistry Fatty Acids Triglycerides and Phospholipids Phospholipids Food Lipid Degradation Autoxidation Elected Phytochemical Flavour and Colour... Superior flavour and appearance relative to natural tomatoes picked green, as well as equivalent micro- and macronutrient content, pH, acidity and sugar content relative to non-transgenic tomatoes resulted In terms of food processing, lactic acid bacteria and yeast have been developed to solve problems in the dairy, baking and brewing industries (Tables 1.20 and 1.21) As with biotechnologyderived food enzymes, . Principles of food biochemistry. 2. Advances in selected areas of food biochemistry. 3. Food biochemistry and the processing of muscle foods and milk. 4. Food biochemistry and the processing of. on food biochemistry and food processing for professionals in gov- ernment, industry, and academia; and as classroom text for un- dergraduate courses in food chemistry, food biochemistry, food commodities,. knowledge in food biochemistry is crucial to enable food technologists and food processing engineers to rationalize and develop more effective strategies to produce and preserve food in safe and stable