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Food Biochemistry and Food Processing Eds.Y.H. Hui, W.-K. Nip, LM.L Nollet, G. Poliyalt, and B.K. Simpson, Blackwell Publishing, Ltd.: Oxford, UK, 2006. 769 pages, ISBN: 0-8138-0378-0, $249.99
The book has been logically split into seven sections covering basic topics and principles in areas from food science to food safety. The sections include chapters that provide more detailed information on the larger themes of each section. Section themes include: food biochemistry, water chemistry and use of enzymes in food processing, muscle foods, milk- and plant-based products, principles of fermentation, and a review of current trends in food safety.
This book would be a good text for undergraduate students in their third or fourth year of study in food science. It would also be a good reference book for first-year graduate students due to its extensive reference lists, which are quite current (2004, with a couple of chapters that have cited references from 2005).
Section I is divided into four chapters, with a detailed account on the biochemical changes occurring in selected major food components (carbohydrates, lipids, and proteins). The biochemical degradation and the biosynthesis of plant pigments relevant to foods are highlighted. An account of enzyme nomenclature and selected enzyme reactions such as starch degradation, protease degradation of animal tissues, and the enzymes...