Biochemistry of Foods, 3rd Edition

Biochemistry of Foods, 3rd Edition,N.A. Eskin,Fereidoon Shahidi,ISBN9780080918099


Academic Press



Fully revised and updated expert insights on the development of raw plants and animals and their conversion into edible products

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Key Features

  • Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
  • Offers expanded and updated material throughout, including valuable illustrations
  • Edited and authored by award-winning scientists


This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.

Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.


Undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, animal science, dairy science and cereal chemistry

N.A. Eskin

Affiliations and Expertise

University of Manitoba, Winnipeg, Canada

View additional works by N.A. Michael Eskin

Fereidoon Shahidi

Affiliations and Expertise

Dept. of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada

View additional works by Fereidoon Shahidi

Biochemistry of Foods, 3rd Edition



List of Contributors

Part I: Biochemical Changes in Raw Foods

Chapter 1. Cereals and Legumes

Part I: Cereals

II Cereal Grain Structure

III Cereal Grain Composition

IV Germination of Cereals

V Storage of Grains

Part II: Legumes

II Legume Seed Structure

III Legume Seed Composition

IV Effects of Germination

V Effects of Fermentation

VI Storage


Chapter 2. Fruits and Vegetables

I Introduction

II Respiration

III Initiation of Ripening

IV Biosynthesis of Ethylene

V Color Changes

VI Texture

VII Flavor

VIII Storage


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


Chapter 4. Milk

I Introduction

II Composition of Milk

III Milk Constituents


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


Part II: Biochemistry of Food Processing

Chapter 6. Browning Reactions in Foods

I 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


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 Filtration

VII Conclusions



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


Chapter 9. Oilseed Processing and Fat Modification

I Introduction

II Processing of Edible Oils

III Fat Modification


Part III: Biochemistry of Food Spoilage

Chapter 10. Enzymatic Browning

I Introduction

II Characteristics of Polyphenol Oxidase

III Polyphenol Oxidase in Foods and Food Processing

IV Control or Inhibition of Enzymatic Browning


Chapter 11. Lipid Oxidation

I Introduction

II Where does Lipid Oxidation Occur?

III How does Lipid Oxidation Occur?

IV Which Factors Control Lipid Oxidation?

V What are the Consequences of Lipid Oxidation?

VI How can Lipid Oxidation be Controlled?


Chapter 12. Off-Flavors in Milk

I Introduction

II Off-Flavors in Milk


Part IV: Biotechnology

Chapter 13. Recombinant DNA Technologies in Food

I Introduction

II Genetically Modified Crops

III Genetically Modified Microorganisms and Derived Products Intended for Food Use

IV Commercial Enzymes and Proteins in the Food Industry Derived from Genetically Modified Microorganisms



Quotes and reviews

"Eskin and Shahidi present an impressively comprehensive reference or teachable text on the biochemistry of food. It is written for those with advanced undergraduate or graduate background with organic and biochemistry." --Reference and Research Book News, December 2012

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