Biochemistry of Foods, 4th edition, continues to be the most comprehensive reference offering a broad overview of food biochemistry, food technology, human health and nutrition. This new edition outlines new developments in food biochemistry, such as metabolomics and the role of Artificial Intelligence in food innovation.
Composed of 24 chapters, Section 1 deals with Biochemical Changes in Raw Foods, now including a new chapter on edible insects. Section 2 addresses changes due to food processing, including browning reactions such as the Maillard reaction, caramelization, and ascorbic acid oxidation. Additional chapters include baking and minimally processed foods. Section 3, Biochemistry of Food Spoilage, includes a new chapter on contaminants in foods. Section 4, on Health and Functional Foods, brings chapters on probiotics, prebiotics and symbiotics. The final section 5, on Biotechnology and Innovations in Foods, includes additional chapters on metabolomics, the role of AI in biochemistry of foods.
Edited and written by a team of world-renowned experts, this impressively comprehensive reference continues to bridge the gap between introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, and nutrition.
- Brings coverage of changes due to food processing, with new chapters on baking, and minimally processed foods
- Explores contaminants in foods, metabolomics, and the role of artificial intelligence in food biotechnology
- Includes chemical and biochemical changes in raw foods, with a new chapter on edible insects
