Food Biochemistry and Food Processing

Food Biochemistry and Food Processing

A fully updated, global guide detailing the foundational biochemistry that drives modern food biotechnology and processing. Written by over fifty international experts, this comprehensive reference covers core biochemical principles and enzymology before exploring the chemical changes and safety profiles of specific food commodities. This edition expands into modern food science concerns, including minimal processing, separation technologies, food allergens, and functional health foods.

Key Features

• Commodity-Specific Chemistry: Breaks down the raw material biochemistry and molecular changes induced by processing across all major food categories.
• Advanced Processing Technologies: Features specialized coverage on thermal processing, minimal processing methods, and industrial separation technologies.
• Expanded Health & Safety Dynamics: Includes new sections dedicated to food allergens, safety considerations, and the development of functional health foods.
• Academic & Industry Standard: Serves as a definitive reference package for food scientists, technologists, and students in food engineering and science programs.