Food Biochemistry and Food Processing

The biochemistry of food is the foundation on which the researchand development advances in food biotechnology are built. InFood Biochemistry and Food Processing, lead editor Y. H. Huihas assembled over fifty acclaimed academicians and industryprofessionals to create this indispensable reference and text onfood biochemistry and the ever-increasing development in thebiotechnology of food processing. While biochemistry may be coveredin a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greaterdepth by commodity-specific texts (e. g., the biotechnology of meat, seafood, or cereal), books on the general coverage of foodbiochemistry are not so common. Food Biochemistry and FoodProcessing effectively fills this void.
Beginning with sections on the essential principles of foodbiochemistry, enzymology and food processing, the book then takesthe reader on commodity-by-commodity discussions of biochemistry ofraw materials and product processing. Later sections address thebiochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool oras a state-of-the-industry text, Food Biochemistry and FoodProcessing fully develops and explains the biochemical aspectsof food processing for scientist and student alike.