Biochemistry of Foods - Eskin, N. A. Michael (Elsevier Science, 2012)
III. GENETICALLY MODIFIED MICROORGANISMS AND DERIVED PRODUCTS INTENDED FOR FOOD USE.
Front Cover; Biochemistry of Foods; Copyright; Dedication; Contents; Preface; List of Contributors; Part IBiochemical Changes in Raw Foods; Chapter 1 -- Cereals and Legumes; PARTI: CEREALS; I. INTRODUCTION; II. CEREAL GRAIN STRUCTURE; III. CEREAL GRAIN COMPOSITION; IV. GERMINATION OF CEREALS; V. STORAGE OF GRAINS; PARTII: LEGUMES; I. INTRODUCTION; II. LEGUME SEED STRUCTURE; III. LEGUME SEED COMPOSITION; IV. EFFECTS OF GERMINATION; V. EFFECTS OF FERMENTATION; VI. STORAGE; REFERENCES; Chapter 2 -- Fruits and Vegetables; I. INTRODUCTION; II. RESPIRATION; III. INITIATION OF RIPENING; IV. BIOSYNTHESIS OF ETHYLENE.
V. COLOR CHANGESVI. TEXTURE; VII. FLAVOR; VIII. STORAGE; REFERENCES; Chapter 3 -- Meat and Fish; I .INTRODUCTION; II. THE NATURE OF MUSCLE; III. CONTRACTION OF MUSCLE; IV. CONVERSION OF MUSCLE TO MEAT AND EDIBLE FISH; V. MEAT PIGMENTS; REFERENCES; Chapter 4 -- Milk; I. INTRODUCTION; II.COMPOSITION OF MILK; III. MILK CONSTITUENTS; REFERENCES; Chapter 5 -- Egg Components in Food Systems; I. INTRODUCTION; II. STRUCTURE AND CHEMICAL COMPONENTS OF EGGS; III. BIOSYNTHESIS OF EGGS; IV. CHANGES IN EGG COMPONENTS INDUCED BY FOOD PROCESSING; REFERENCES; Part IIBiochemistry of Food Processing
Chapter 6 -- Browning Reactions in FoodsI. INTRODUCTION; II. NON-ENZYMATIC BROWNING; III. PIGMENT FORMATION; IV. HETEROCYCLIC COMPOUNDS; V. MAILLARD REACTION-LIPID INTERACTIONS; VI. EFFECT OF POLYPHENOLS ON THE MAILLARD POLYMERS; VII. MELANOIDIN-MAILLARD POLYMERS; VIII. CARAMELIZATION; IX. ASCORBIC ACID OXIDATION; X. ANTIOXIDANT ACTIVITY OF NON-ENZYMATIC BROWNING PRODUCTS; XI. INHIBITION OF NON-ENZYMATIC BROWNING; REFERENCES; Chapter 7 -- Biochemistry of Brewing; I. INTRODUCTION; II. MALT AND MALTING; III. MASHING AND BOILING; IV. WORT COMPOSITION; V. EXOENZYMES IN BREWING.
VI. WORT SEPARATION AND BEER FILTRATIONVII. CONCLUSIONS; ACKNOWLEDGMENT; REFERENCES; Chapter 8 -- Dairy Products: Cheese and Yogurt; I. INTRODUCTION; II. MILK COMPOSITION; III. MILK QUALITY; IV. CHEMISTRY OF MILK COAGULATION; V. CULTURES FOR CHEESE AND YOGURT; VI. CHEESE MANUFACTURE; VII. BIOCHEMISTRY OF CHEESE RIPENING; VIII. YOGURT; REFERENCES; Chapter 9 -- Oilseed Processing and Fat Modification; I. INTRODUCTION; II. PROCESSING OF EDIBLE OILS; III. FAT MODIFICATION; REFERENCES; Part III Biochemistry of Food Spoilage; Chapter10 -- Enzymatic Browning; I. INTRODUCTION; II. CHARACTERISTICS OF POLYPHENOL OXIDASE.