Principles of Food Chemistry,9780834212343

Principles of Food Chemistry

by
Edition: 3rd
ISBN13: 9780834212343
ISBN10: 083421234X
Format: Hardcover
Pub. Date: 1999-11-01
Publisher(s): Kluwer Academic Pub
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Summary

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.

Author Biography

John M. deMan is a University Professor Emeritus in the Department of Food Science at the University of Guelph, in Guelph, Ontario, Canada.

Table of Contents

Preface vii
Water
1(32)
Physical Properties of Water and Ice
1(1)
Structure of the Water Molecule
2(2)
Sorption Phenomena
4(7)
Types of Water
11(3)
Freezing and Ice Structure
14(9)
Water Activity and Food Spoilage
23(3)
Water Activity and Packaging
26(2)
Water Binding of Meat
28(2)
Water Activity and Food Processing
30(3)
Lipids
33(78)
Introduction
33(2)
Shorthand Description of Fatty Acids and Glycerides
35(1)
Component Fatty Acids
36(9)
Component Glycerides
45(5)
Phospholipids
50(1)
Unsaponifiables
51(3)
Autoxidation
54(9)
Photooxidation
63(2)
Heated Fats---Frying
65(5)
Flavor Reversion
70(1)
Hydrogenation
71(6)
Interesterification
77(4)
Physical Properties
81(13)
Fractionation
94(1)
Cocoa Butter and Confectionery Fats
95(6)
Emulsions and Emulsifiers
101(5)
Novel Oils and Fats
106(1)
Fat Replacers
107(4)
Proteins
111(52)
Introduction
111(1)
Amino Acid Composition
111(2)
Protein Classification
113(2)
Protein Structure
115(3)
Denaturation
118(2)
Nonenzymic Browning
120(11)
Chemical Changes
131(3)
Functional Properties
134(4)
Animal Proteins
138(14)
Plant Proteins
152(11)
Carbohydrates
163(46)
Introduction
163(1)
Monosaccharides
163(4)
Related Compounds
167(2)
Oligosaccharides
169(14)
Polysaccharides
183(20)
Dietary Fiber
203(6)
Minerals
209(20)
Introduction
209(1)
Major Minerals
209(8)
Trace Elements
217(6)
Metal Uptake in Canned Foods
223(6)
Color
229(34)
Introduction
229(1)
CIE System
229(7)
Munsell System
236(1)
Hunter System
237(1)
Lovibond System
238(1)
Gloss
239(1)
Food Colorants
239(24)
Flavor
263(48)
Introduction
263(1)
Taste
263(19)
Odor
282(9)
Description of Food Flavors
291(3)
Astringency
294(2)
Flavor and Off-Flavor
296(1)
Flavor of Some Foods
297(14)
Texture
311(44)
Introduction
311(2)
Texture Profile
313(3)
Objective Measurement of Texture
316(4)
Different Types of Bodies
320(8)
Application to Foods
328(6)
Textural Properties of Some Foods
334(7)
Microstructure
341(6)
Water Activity and Texture
347(8)
Vitamins
355(34)
Introduction
355(1)
Fat-Soluble Vitamins
355(11)
Water-Soluble Vitamins
366(19)
Vitamins as Food Ingredients
385(4)
Enzymes
389(40)
Introduction
389(1)
Nature and Function
389(6)
Hydrolases
395(18)
Oxidoreductases
413(10)
Immobilized Enzymes
423(6)
Additives and Contaminants
429(46)
Introduction
429(2)
Intentional Additives
431(18)
Incidental Additives or Contaminants
449(26)
Regulatory Control of Food Composition, Quality, and Safety
475(16)
Historical Overview
475(2)
Safety
477(2)
U.S. Food Laws
479(2)
Canadian Food Laws
481(1)
European Union (EU) Food Laws
482(2)
International Food Law: Codex Alimentarius
484(4)
Harmonization
488(3)
Appendix A---Units and Conversion Factors 491(4)
Appendix B---Greek Alphabet 495(2)
Index 497

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