Food Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition , the editors have brought together over fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. With ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens, this is an indispensable reference on food biochemistry and the ever increasing development in the biotechnology of food processing. "This book fully develops and explains the biochemical aspects of food processing and brings together timely, relevant topics in food science and technology in one package." ( South African Food Science and Technology , 1 May 2013)