P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come Contributor List Cork, Ireland E-mail: t.uniacke@ucc.ie Oddur T Vilhelmsson, Ph.D Department of Natural Resource Sciences University of Akureyri, IS-600 Akureyri, Iceland Phone: +354 460 8514 / +354 697 4252 E-mail: oddurv@unak.is Mar Villamiel, Ph.D Institute of Food Science Research (CIAL) (CSIC-UAM) c/Nicol´as Cabrera, 9, Campus of Universidad Aut´onoma de Madrid, 28049-Madrid (Spain) Phone: + 34 91 001 79 51 Fax: + 34 91 001 79 05 E-mail : m.villamiel@csic.es Wonnop Visessanguan, Ph.D National Center for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phahonyothin Road Klong 1, Klong Luang Pathumthani 12120, Thailand Phone: +66 (0) 2564 6700 Fax: +66 (0) 2564 6701-5 E-mail : wonnop@biotec.or.th Rickey Yada, Ph.D Department of Food Science, Food Science, Rm 224 University of Guelph 50 Stone Road East Guelph, Ontario, N1G 2W1, Canada Phone: 519.824.4120 x56585 Fax: 519.824.6631 E-mail: ryada@uoguelph.ca Xingqian Ye, Ph.D Department of Food Science and Nutrition School of Biosystems Engineering and Food Science Zhejiang University Hangzhou, China Phone: 86-571- 88982155 E-mail: psu@zju.edu.cn Fatemeh Zare Department of Food Science & Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road Ste-Anne-de-Bellevue Quebec, H9X 3V9, Canada E-mail: fatemeh.zare@mail.mcgill.ca Ronnie G Willaert, Ph.D Department of Bioengineering Sciences Vrije Universiteit Brussel Pleinlaan B-1050 Brussels, Belgium E-mail: Ronnie.Willaert@vub.ac.be Xin Zhao, Ph.D Department of Animal Science McGill University (Macdonald Campus) 21,111 Lakeshore Road Ste Anne de Bellevue Quebec, H9X 3V9, Canada Phone: 514 398-7975 E-mail: xin.zhao@mcgill.ca Sophia Jun Xue, Ph.D Guelph Food Research Center Agriculture and Agri-Food Canada Ontario, N1G 5C9, Canada Phone: 519 780-8096 E-mail: Jun.Xue@AGR.GC.CA Xianzhe Zheng, Ph.D College of Engineering Northeast Agricultural University Harbin, China Phone : 86-451-55191606 E-mail: zhengxz2008@gmail.com xi P1: SFK/UKS P2: SFK BLBS102-Preface BLBS102-Simpson March 23, 2012 19:47 Trim: 276mm X 219mm Printer Name: Yet to Come Preface Food biochemistry principles and knowledge have become indispensable in practically all the major disciplines of food science, such as food technology, food engineering, food biotechnology, food processing, and food safety within the past few decades Knowledge in these areas has grown exponentially and keeps growing, and is disseminated through various media in both printed and electronic forms, and entire books are available for almost all the distinct specialty areas mentioned above The two areas of food biochemistry and food processing are becoming closely interrelated Fundamental knowledge in food biochemistry is crucial to enable food technologists and food processing engineers to rationalize and develop more effective strategies to produce and preserve food in safe and stable forms Nonetheless, books combining food biochemistry and food processing/engineering principles are rare, and the first edition of this book was designed to fill the gap by assembling information on following six broad topics in the two areas: Principles of food biochemistry Advances in selected areas of food biochemistry Food biochemistry and the processing of muscle foods and milk Food biochemistry and the processing of fruits, vegetables and cereals Food biochemistry and the processing of fermented foods Food microbiology and food safety These topics were spread over 31 chapters in the first edition The second edition of the book provides an update of several chapters from the first edition and expands the contents to encompass eight broad topics as follows: xii Principles and analyses Biotechnology and enzymology Muscle foods (meats, poultry, and fish) Milk and dairy Fruits, vegetables, and cereals Health and functional foods Food processing Food safety and food allergens These eight broad topics are spread over 45 chapters in the second edition, and represents close to 50% increase in content over the previous version In addition, abstracts capturing the salient features of the different chapters are provided in this new edition of the book The book is the result of the combined efforts of more than 65 professionals with diverse expertise and backgrounds in food biochemistry, food processing, and food safety who are affiliated with industry, government research institutions, and academia from over 18 countries These experts were led by an international editorial team of six members from four countries in assembling together the different topics in food biochemistry, food commodities, food processing, and food safety in this one book The end product is unique, both in depth and breadth, and is highly recommended both as an essential reference book on food biochemistry and food processing for professionals in government, industry, and academia; and as classroom text for undergraduate courses in food chemistry, food biochemistry, food commodities, food safety, and food processing principles We wish to thank all the contributing authors for sharing their knowledge and expertise for their invaluable contribution and their patience for staying the course and seeing this project through B.K Simpson L.M.L Nollet F Toldr´a S Benjakul G Paliyath Y.H Hui P1: SFK/UKS BLBS102-c01 P2: SFK BLBS102-Simpson March 21, 2012 11:8 Trim: 276mm X 219mm Printer Name: Yet to Come Part Principles/Food Analysis P1: SFK/UKS BLBS102-c01 P2: SFK BLBS102-Simpson March 21, 2012 11:8 Trim: 276mm X 219mm Printer Name: Yet to Come P1: SFK/UKS BLBS102-c01 P2: SFK BLBS102-Simpson March 21, 2012 11:8 Trim: 276mm X 219mm Printer Name: Yet to Come An Introduction to Food Biochemistry Rickey Y Yada, Brian Bryksa, and Wai-kit Nip Introduction Biochemistry of Food Carbohydrates Structures Sugar Derivatives – Glycosides Food Disaccharides Carbohydrate Browning Reactions Starch Metabolism of Carbohydrates Metabolism of Lactose in Cheese Production Removal of Glucose in Egg Powder Production of Starch Sugars and Syrups Food Protein Biochemistry Properties of Amino Acids Protein Nutritional Considerations Animal Protein Structure and Proteolysis in Food Systems Protein Modifications Protein Structure Oxidative Browning Enzymatic Texture Modifications Quality Index Fruit Ripening Analytical Protein Biochemistry Food Allergenicity Enzyme Biotechnology in Foods Food Lipid Biochemistry Fatty Acids Triglycerides and Phospholipids Phospholipids Food Lipid Degradation Autoxidation Elected Phytochemical Flavour and Colour Compounds Cholesterol Terpenoids Nucleic Acids and Food Science DNA Structure Genetic Modification Food Authentication and the Role of DNA Technologies Natural Toxicants Conclusion References Abstract: Compared to the siloed commodity departments of the past, the multi-disciplinary field of food science and technology has increasingly adopted a less segregated and more synergistic approach to research At their most fundamental levels, all foodrelated processes from harvest to digestion are ways of bringing about, or preventing, biochemical changes We contend that there is not a single scientific investigation of a food-related process that can avoid biochemical considerations Even food scientists studying inorganic materials used in processing equipment and/or packaging must eventually consider potential reactions with biomolecules encountered in food systems Moreover, since the food that we eat plays a central role in our overall well-being, it follows that tomorrow’s food scientists and technologists must have a solid foundation in food biochemistry if they are to be innovators and visionaries Introductions to biochemical topics are provided in this chapter, under the categories of carbohydrates, proteins, lipids, DNA, and toxicants Within these broad divisions, general and specific food biochemical concepts are introduced, many of which are explored in detail in the chapters that follow INTRODUCTION Many biochemical reactions and their products are the basis of much of food science and technology Food scientists must be interdisciplinary in their approaches to studying and solving problems that require the integration of several disciplines, such as physics, chemistry, biology and various social sciences (e.g sensory science, marketing, consumer attitude/acceptability) For example, in the development of food packaging materials, one must consider microbiological, environmental, biochemical (flavour/nutrient) and economic questions in addition to material/polymer science In today’s market, product development considerations may include several of the following: nutritional, environmental, microbiological (safety and probiotic), nutraceutical and religious/cultural questions in addition to cost/marketing and formulation methods An ideal food product would promote healthy gut microflora, contain 20 g of vegetable Food Biochemistry and Food Processing, Second Edition Edited by Benjamin K Simpson, Leo M.L Nollet, Fidel Toldr´a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H Hui C 2012 John Wiley & Sons, Inc Published 2012 by John Wiley & Sons, Inc ... of food biochemistry Advances in selected areas of food biochemistry Food biochemistry and the processing of muscle foods and milk Food biochemistry and the processing of fruits, vegetables and. .. book on food biochemistry and food processing for professionals in government, industry, and academia; and as classroom text for undergraduate courses in food chemistry, food biochemistry, food. .. knowledge in food biochemistry is crucial to enable food technologists and food processing engineers to rationalize and develop more effective strategies to produce and preserve food in safe and stable