This comprehensive textbook for teaching and continuing studies is aimed at researchers and graduate students working in the fields of food science and technology, agricultural chemistry, as well as biochemistry and analytic chemistry. The physical and chemical properties of the important food constitutents are given broad coverage to the extent that they form the basis for understanding food production, processing, storage and handling or the expected reactions occuring in food, and to the extent that they are needed for the methodology of food analysis. The subject matter is organized accordingly to the important food constituents (proteins, lipids, carbohydrates, aromatics, etc.) and food commodities (milk, meat, eggs, cereals, fruits, vegetables, etc.)
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activity acyl alcohols aldehydes alkaline amino acid residues amylose analysis antioxidants aqueous aroma compounds autoxidation binding carboxyl carotenoids catalysis cellulose Chem chemical chromatography cleavage cleaved concentration conﬁguration conformation constituents COOH cysteine degradation derivatives disulﬁde double bonds enzymatic enzyme esters ethanol example fatty acids Figure ﬁrst ﬁsh ﬂavor ﬂour food processing formation formed glucose gluten heated helix HO-group hydrogen hydrolysis hydrolyzed hydroperoxides hydrophobic identiﬁed inﬂuenced interaction involved isolated isomers linoleic acid lipase lipids lipoxygenase lysine Maillard reaction meat metal ions methionine methyl milk Modiﬁcation mole molecular weight molecule monosaccharides occur odor OH OH oxidation oxygen pectin peptide chain peroxidation plant plastein polysaccharides present properties protein proteinases pyrazine radical reaction rate saccharose serine side chains solubility solution soya speciﬁcity stability starch structure substrate sugar Table taste temperature threshold value tion tocopherols tyrosine unsaturated viscosity vitamin volatile zymes