Principles of Food Chemistry (Google eBook)

Front Cover
Springer Science & Business Media, Jan 1, 1999 - Technology & Engineering - 520 pages
3 Reviews
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.
  

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Contents

Water
1
STRUCTURE OF THE WATER MOLECULE
2
SORPTION PHENOMENA
4
TYPES OF WATER
11
FREEZING AND ICE STRUCTURE
14
WATER ACTIVITY AND FOOD SPOILAGE
23
WATER ACTIVITY AND PACKAGING
26
WATER BINDING OF MEAT
28
TRACE ELEMENTS
217
METAL UPTAKE IN CANNED FOODS
223
Color
229
MUNSELL SYSTEM
236
HUNTER SYSTEM
237
LOVIBOND SYSTEM
238
GLOSS
239
Flavor
263

WATER ACTIVITY AND FOOD PROCESSING
30
Lipids
33
SHORTHAND DESCRIPTION OF FATTY ACIDS AND GLYCERIDES
35
COMPONENT FATTY ACIDS
36
COMPONENT GLYCERIDES
45
PHOSPHOLIPIDS
50
UNSAPONIFIABLES
51
AUTOXIDATION
54
PHOTOOXIDATlON
63
HEATED FATSFRYING
65
FLAVOR REVERSION
70
HYDROGENATION
71
INTERESTERIFICATION
77
PHYSICAL PROPERTIES
81
FRACTIONATION
94
COCOA BUTTER AND CONFECTIONERY FATS
95
EMULSIONS AND EMULSIFIERS
101
NOVEL OILS AND FATS
106
FAT REPLACERS
107
Proteins
111
PROTEIN CLASSIFICATION
113
PROTEIN STRUCTURE
115
DENATURATION
118
NONENZYMIC BROWNING
120
CHEMICAL CHANGES
131
FUNCTIONAL PROPERTIES
134
ANIMAL PROTEINS
138
PLANT PROTEINS
152
Carbohydrates
163
RELATED COMPOUNDS
167
OLIGOSACCHARIDES
169
POLYSACCHARIDES
183
DIETARY FIBER
203
Minerals
209
ODOR
282
DESCRIPTION OF FOOD FLAVORS
291
ASTRINGENCY
294
FLAVOR AND OFFFLAVOR
296
FLAVOR OF SOME FOODS
297
Texture
311
TEXTURE PROFILE
313
OBJECTIVE MEASUREMENT OF TEXTURE
316
DIFFERENT TYPES OF BODIES
320
APPLICATION TO FOODS
328
TEXTURAL PROPERTIES OF SOME FOODS
334
MICROSTRUCTURE
341
WATER ACTIVITY AND TEXTURE
347
Vitamins
355
WATERSOLUBLE VITAMINS
366
VITAMINS AS FOOD INGREDIENTS
385
Enzymes
389
HYDROLASES
395
OXIDOREDUCTASES
413
IMMOBILIZED ENZYMES
423
Additives and Contaminants
429
INTENTIONAL ADDITIVES
431
INCIDENTAL ADDITIVES OR CONTAMINANTS
449
Regulatory Control of Food Composition Quality and Safety
475
SAFETY
477
US FOOD LAWS
479
CANADIAN FOOD LAWS
481
EUROPEAN UNION EU FOOD LAWS
482
CODEX ALIMENTARIUS
484
HARMONIZATION
488
Units and Conversion Factors
491
Greek Alphabet
495
Index
497
Copyright

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About the author (1999)

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

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