Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engineering operations and technological processes. These topics need an interactive approach to enable one to gain a proper perspective and insight into the subject. The fast emerging food biotechnology, involving the use of genetically modified foods and food products, has become controversial even though the use of micro-organisms and microbial products in food processing has been in practice for centuries. The second volume of Handbook of Food Processing Technology deals with biochemical and microbiological aspects in food processing, and is divided into two parts of six sections each. Part A focuses on biochemical aspects. Food losses and food poisoning have been recognised for centuries, but the causes of these problems were not understood. Understanding of food biochemistry followed by developments in food biotechnology in the past decades resulted in, besides better raw materials and products, improved human nutrition and food safety and these developments are applied in food industry. The sections in this part deal with basic concepts of food biotechnology; water, enzymology and protein cross-linking; muscle foods; milk processing; fruits, vegetables and cereals; and fermented foods. Part B studies microbiological aspects of food processes. Microbiology is the science which includes the study of the occurrence and significance of bacteria, fungi, protozoa and algae which are the beginning and ending of intricate food chains upon which all life depends. These food chains begin whenever photosynthetic organisms can trap light energy and use it to synthesise large molecules from carbon dioxide, water and mineral salts forming the proteins, fats and carbohydrates. The sections in this part deal with the principles of preservation and spoilage of different kinds of food; foods and enzymes produced by micro-organisms; foods in relation to disease and contamination; and quality control and inspection. The present Handbook of Food Processing Technology is a complete treatise on foods and food processing techniques. It is essential reading for all students and teachers of environment, engineering, food technology and life sciences. The book will also cater to the needs of students and professors, industry personnel and others working on research aspects in this field.

Table of Contents:
PART A: BIOCHEMICAL ASPECTS SECTION I Basic Concepts of Food Biotechnology 1. Food Biochemistry—An Introduction 2. Browning Reactions SECTION II Water, Enzymology and Protein Cross-Linking 3. Water 4. Enzyme Engineering and Technology 5. Protein Cross-Linking in Food 6. Chymosin in Cheese Making SECTION III Muscle Foods 7. Biochemistry of Processing Meat and Poultry 8. Biochemistry of Seafood Processing SECTION IV Milk 9. Chemistry and Biochemistry of Milk Constituents 10. Biochemistry of Milk Processing SECTION V Fruit, Vegetables and Cereals 11. Biochemistry of Fruit Processing 12. Biochemistry of Vegetable Processing 13. Non-enzymatic Browning of Cookies, Crackers and Breakfast Cereals SECTION VI Fermented Foods 14. Biochemistry of Fermented Meat 15. Biochemistry and Fermentation of Beer PART B: MICROBIOLOGICAL ASPECTS SECTION VII Basic Concepts of Micro-organisms in Food Technology 16. Microbiology of Fruit Products 17. Contamination of Foods from Natural Sources SECTION VIII Principles of Food Preservation and Spoilage 18. General Principles of Food Preservation 19. Food Preservation by Use of Low Temperatures 20. Food Preservation by Use of High Temperatures 21. Preservation of Foods by Drying (Desiccation) 22. Preservation by Preservatives 23. Food Preservation by Use of Radiation 24. General Principles Underlying Spoilage SECTION IX Contamination, Preservation and Spoilage of Various Foods 25. Microbial Spoilage of Fruits and Vegetables 26. Contamination, Preservation and Spoilage of Vegetables and Fruits 27. Contamination and Spoilage of Fresh and Cured Meats, Poultry and Seafoods 28. Contamination and Spoilage of Miscellaneous Foods SECTION X Foods and Enzymes Produced by Micro-organisms 29. Production of Cultures for Food Fermentations 30. Food Fermentations 31. Foods and Enzymes from Micro-organisms SECTION XI Foods in Relation to Disease 32. Food Poisonings and Infections 33. Investigation of Foodborne Disease Outbreaks SECTION XII Food Sanitation, Quality Control and Inspection 34. Quality Assurance, Quality Control, Inspection and Sanitation 35. Microbial Control and Safety Measures for Food and Food Products References Index