Introduction to Food Chemistry (Hardcover)

· 제목 : Introduction to Food Chemistry (Hardcover) 
· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 화학 > 분석화학
· ISBN : 9783030856410
· 쪽수 : 205쪽
· 출판일 : 2021-12-02

CHAPTER 1 WATER          4

1.1 INTRODUCTION        4

1.2 WATER STRUCTURE 4

1.3 HYDROGEN BONDING OF WATER       5

1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS            6

1.5 COLLIGATIVE PROPERTIES     8

1.6 WATER ACTIVITY       9

1.7 REVIEW QUESTIONS 14

CHAPTER 2 CARBOHYDRATES      16

2.1 INTRODUCTION        16

2.2 MONOSACCHARIDE STRUCTURE        16

2.3 MONOSACCHARIDE REACTIONS         23

2.4 DISACCHARIDES-OLIGOSACCHARIDES              26

2.5 POLYSACCHARIDES  28

2.5.1 Starch        29

2.5.2 Carrageenan           33

2.5.3 Alginates  34

2.5.4 Pectin        35

2.5.5 Cellulose   35

2.5.6 Galactomannans   36

2.5.7 Gum Arabic              36

2.5.8 Xanthan    37

2.5.9 Chitin         37

2.5.10 Dietary fibre         38

2.6 REVIEW QUESTIONS 39

CHAPTER 3 PROTEINS-ENZYMES 42

3.1 INTRODUCTION        42

3.2 AMINO ACIDS            43

3.3 PROTEINS    48

3.3.1 Protein classification            48

3.3.2 Protein structure   48

3.3.3 Changes in protein structure: denaturation and hydrolysis  52

3.3.4 Functional properties of proteins   55

3.4 ENZYMES     56

3.4.1 Mechanism of enzymic reactions   57

3.4.2 Enzyme nomenclature and classification     61

3.4.3 Food enzymes        62

3.5 REVIEW QUESTIONS 67

CHAPTER 4 LIPIDS            70

4.1 INTRODUCTION        70

4.2 FATTY ACIDS               70

4.3 TRIACYLGLYCEROLS (TAGS)  74

4.4 LIPID OXIDATION      79

4.5 FAT CRYSTALLISATION            82

4.5.1 Crystal formation  82

4.5.2 TAG conformation and polymorphism         84

4.5.3 Other properties of fats      87

4.6 REVIEW QUESTIONS 89

CHAPTER 5 BROWNING REACTIONS         91

5.1 INTRODUCTION        91

5.2 ENZYMIC BROWNING             91

5.2.1 Deactivation strategies       93

5.2 NON-ENZYMIC BROWNING  94

5.3.1 Caramelisation       94

5.3.2 Ascorbic acid browning      95

5.3.3 Maillard reaction   96

5.3.4 Control of Maillard browning           99

5.4 REVIEW QUESTIONS 100

CHAPTER 6 VITAMINS-MINERALS              102

6.1 INTRODUCTION        102

6.2 FAT SOLUBLE VITAMINS        102

6.3 WATER SOLUBLE VITAMINS 105

6.4 MINERALS   109

6.5 REVIEW QUESTIONS 112

CHAPTER 7 COLOUR CHEMISTRY                

7.1 INTRODUCTION        

7.2 INTERACTION OF LIGHT WITH FOOD 

7.3 COLOUR MEASUREMENT      

7.4 PIGMENT CHEMISTRY             

7.4.1 Myoglobin               

7.4.2 Chlorophyll              

7.4.3 Carotenoids            

7.4.4 Anthocyanins         

7.4.5 Betalains   

7.4.6 Artificial pigments 

7.5 REVIEW QUESTIONS 

CHAPTER 8 FLAVOUR CHEMISTRY             

8.1 INTRODUCTION        

8.2. FLAVOUR CHEMISTRY            

8.3 FLAVOUR GENERATION AND SOURCES           

8.4 FLAVOUR DELIVERY 

8.5 FLAVOUR INTERACTIONS AND STABILITY        

8.6 REVIEW QUESTIONS