Biochemistry of foods

Front Cover
......Page 1
Biochemistry of Foods......Page 4
Copyright Page
......Page 5
Table of Contents......Page 6
Preface......Page 8
Acknowledgments......Page 10
I. Introduction......Page 14
II. The Nature of Muscle......Page 15
III. Conversion of Muscle to Meat and Edible Fish......Page 19
IV. Changes Produced in Meat and Fish by the Naturally Occurring Microflora......Page 37
REFERENCES......Page 38
I. Introduction......Page 44
II. Respiration......Page 45
III. Initiation of Ripening......Page 53
IV. Color Changes in Fruits and Vegetables......Page 59
V. Textural Changes during Postharvest Storage......Page 63
VII. Postharvest Changes in Carbohydrates......Page 65
VIII. Changes in Lipids during Storage......Page 70
X. Organic Acids......Page 71
XI. Storage of Fruits and Vegetables......Page 73
REFERENCES......Page 76
I. Introduction......Page 82
II. Enzymic Browning......Page 83
III. Phenolase in Foods and Food Processing......Page 88
IV. Nonenzymic Browning......Page 96
REFERENCES......Page 116
I. Introduction......Page 122
II. Early Work on Biological Catalysis......Page 123
III. Properties of Enzymes......Page 124
IV. Commercial Availability of Enzymes......Page 140
V. Enzyme Applications......Page 143
VI. New Developments in Food Enzyme Technology—Bound Enzymes......Page 159
REFERENCES......Page 161
I. Introduction......Page 166
II. General Aspects of Microbial Deterioration of Foods......Page 167
III. Microbial Deterioration of Carbohydrates......Page 168
IV. Microbiological Deterioration of Proteins and Protein Foods......Page 196
V. Microbiological Deterioration of Edible Oils and Fats......Page 215
REFERENCES......Page 227
Author Index......Page 232
Subject Index......Page 240