Introduction to Food Chemistry

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

ISBN: 9780849317248 | 084931724X
Cover: Hardcover
Copyright: 12/16/2004

Rent

(Recommended)

$71.38

Term

Due

Price

Semester

Dec 13

$79.31

Quarter

Sep 14

$75.34

Short Term

Aug 16

$71.38

*This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.
Buy New

Usually Ships in 3-5 Business Days

$108.36
eBook

Available Instantly

Online: 180 Days

Downloadable: 180 Days

$51.36

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

Chemistry and Food Chemistry: An Overview

Introduction

(1)

On the need for chemistry

(1)

Organic Chemistry

(3)

Functional group chemistry

(1)

Aromatic compounds

(1)

Organic reaction mechanisms

(1)

Stereochemistry

(1)

Physical Chemistry

(4)

Thermodynamics

(2)

Chemical kinetics

(2)

Inorganic Chemistry

(2)

Chemical bonding

(1)

The shapes of molecules

(1)

Valence

(1)

Molecular orbital theory

(1)

Food Chemistry

(2)

Definition and scope

(1)

Areas of expertise required by the Institute of Food Technology

(1)

Chemistry and the food system

(1)

Organization of This Book

(4)

Structure and rationale

(1)

Audience and readership

(1)

Specific outcomes

(1)

Appendix 1.1 Statistical description of entropy

(1)

Appendix 1.2 Quantity of heat evolved

(1)

Appendix 1.3 Origins of chemical bonding

(1)

References

(1)

Food Analysis

(216)

Introduction

(1)

Analytical chemistry of foods

(1)

Proximate Analysis

(5)

Determination of water

(2)

Determination of crude protein

(1)

Crude fat

(1)

Ash

(1)

Crude fiber

(1)

Digestible carbohydrate

(1)

Column Chromatographic Analysis

(5)

Introduction

(2)

Modes of chromatographic separation

(1)

The efficiency of chromatographic separations

(2)

Photometric Analysis

(5)

Introduction

(1)

Properties of Electromagnetic radiation

(1)

Absorption photometry

(1)

Quantitative absorbance studies

(1)

References

(2)

Statistical Analysis

Introduction

(2)

Types of data and histograms

(1)

The potato chip scenario

(1)

Descriptive Statistics

(2)

The mean or average

(1)

Measures of error and scatter

(1)

Standard error of the mean

(1)

Types of statistical error

(1)

Distribution Curves

(3)

Normal distribution curve

(1)

t-distribution

(1)

Confidence intervals

(1)

Testing a Hypothesis

(1)

Testing a hypothesis about a mean

(1)

Testing the hypothesis about two means

(1)

Statistical Procedures for Calibration

(1)

Method calibration

(1)

Calibration using standard samples

(1)

Analysis of Variance (ANOVA)

(4)

ANOVA test for differences between means

(1)

ANOVA for partitioning variances

(1)

References

(1)

Carbohydrates

Introduction

(1)

Monosaccharides

(5)

Monosaccharides and disaccharides

(1)

Glucose ring structure

(1)

Reactions of monosaccharides

(2)

Polyols or sugar alcohols

(1)

Sucrose and Other Disaccharides

(1)

Sources and processing

(1)

Physical properties of sucrose

(1)

Sucrose as a food ingredient

(1)

Starch

(3)

Sources and isolation

(1)

Starch and glycogen--storage polysaccharides

(1)

Amylose structure

(1)

Amylopectin structure

(1)

Interactions between starch granules and water

(1)

Pectin

(1)

Gelation of pectin

(1)

Pectin and texture in plant foods

(1)

Alginate

(3)

Structure of alginate

(1)

Gelation of alginate

(1)

Alginate applications

(1)

Xanthan and Microbial Exo-Polysaccharides

(1)

Thickening by xanthan

(1)

Applications of xanthan

(1)

Other microbial exo-polysaccharides

(1)

Guar, Tara, and Locust Bean Gum

(1)

Functionality of Polysaccharides

(1)

References

(1)

Lipids and Fat Replacers

Introduction

(1)

Definition and classes of lipids

(1)

Sources of edible oils

(1)

Processing Edible Oils

(1)

Fatty Acids

(2)

Nomenclature of fatty acids

(1)

Saturated and unsaturated fatty acids

(1)

Chemical Reactivity of Fats and Oils

(3)

Oxidation

(2)

Iodine binding

(1)

Physical Properties of Triacylglycerides

(4)

Melting point

(1)

Polymorphism

(4)

Functionality of Fats and Oils

(3)

Properties versus qualities of fats

(1)

Plasticity

(1)

Shortening and anti-staling

(1)

Fat microstructure and crystal networks

(1)

Fat Replacers and Mimetics

(6)

Rationale of fat replacers

(1)

Fat substitutes

(1)

Fat mimetics

(2)

References

(3)

Proteins

Introduction

(1)

Protein science and technology

(1)

Food Proteins

(1)

Protein Classification

(2)

Classification of proteins by source and shape

(1)

Protein classification by solubility

(1)

Classification and physiological function

(1)

Protein Structure

(8)

The native conformation

(1)

Primary structure

(4)

Secondary structure

(1)

Super-secondary structure

(1)

Domain structure

(1)

Tertiary or globular structure

(1)

Stabilization of Protein Structure

(2)

Electrostatic interactions

(1)

Hydrogen bonding

(1)

Hydrophobic interactions

(1)

Hydrophobic amino acids

(1)

Protein hydrophobicity and surface hydrophobicity

(1)

Protein Hydration

(3)

Stages of protein hydration and dissolving

(1)

Factors affecting protein hydration

(1)

Hofmeister model for solute effects

(1)

Preferential hydration and exclusion

(2)

Denaturation

(1)

Definition and significance

(1)

Technology of Protein Ingredients

(6)

Extraction of proteins from solid sources

(1)

Recovery of proteins from liquid sources

(1)

Texturization of food industrial proteins

(1)

Extrusion

(1)

Fiber spinning

(1)

Gelation

(1)

Protein functionality

100

(1)

Appendix 6.1 The Osborne extraction

101

(1)

Appendix 6.2 Measurement of protein surface hydrophobicity

101

(1)

References

101

(2)

Principles of Food Material Science

Introduction

103

(1)

Classification of polymers and biopolymers

103

(1)

Kinetics of Free Radical Reactions

104

(3)

Free radical reaction kinetics

104

(2)

Types of initiators

106

(1)

Techniques for free radical polymerization

106

(1)

Condensation polymerization

106

(1)

Polymer Structure

107

(2)

Introduction and scope

107

(1)

Polymer conformation and tacticity

107

(1)

Polymers as solids

108

(1)

Fringe micelle and lamella models

108

(1)

Order-Disorder Transitions within Materials

109

(4)

Transition temperatures

109

(1)

Glass transition for amorphous solids

110

(1)

A physical model for the glass transition

111

(1)

Techniques for measuring Tg

112

(1)

Characteristics affecting Tg

112

(1)

Effect of plasticizers on Tg

112

(1)

Biopolymer Conformation and Shape

113

(6)

Conformational analysis

113

(2)

Primary structure

115

(2)

Secondary structure

117

(2)

Solution Tertiary Structure

119

(1)

Random walk model

119

(1)

The equivalent sphere model

120

(1)

The worm-chain-like model (reptation model)

120

(1)

Solid State Tertiary Structure

120

(1)

Techniques in Food Material Science

121

(2)

Appendix 7.1 Stereochemistry

121

(1)

Appendix 7.2 Changes of state

121

(1)

References

122

(1)

Principles of Food Rheology

Introduction

123

(2)

Significance and scope

123

(1)

Basic definitions

123

(2)

Stress-Strain Curves

125

(2)

Solid and Liquid Foods

127

(1)

Deborah number

128

(1)

Measuring the Rheology of Solids

128

(3)

The Instron texture analyzer

128

(1)

Static measurement

129

(1)

Oscillatory measurements

129

(2)

Solid and Jelly-Like Foods

131

(1)

Bulk modulus for solids

131

(1)

Modulus of jelly-like foods

132

(1)

Liquid Foods

132

(6)

Viscosity

132

(2)

Molecular size and intrinsic viscosity

134

(2)

Ionic strength and viscosity

136

(1)

Temperature and viscosity

136

(1)

Effect of concentration on zero-shear viscosity

137

(1)

Effect of shear rate on viscosity

137

(1)

Measuring Viscosity: The Cone Viscometer

138

(1)

Sensory Evaluation of Texture

139

(2)

References

139

(2)

Chemistry of Nonenzymic Oxidations

Introduction

141

(1)

Oxidation

141

(1)

Significance in foods

141

(1)

Characteristics of Food Oxidation

142

(4)

Redox potentials

143

(2)

Thermodynamics of reduction-oxidation reactions

145

(1)

Effect of concentration and pH

146

(1)

Reactive Oxygen Species

146

(4)

Singlet and triplet oxygen

147

(1)

Superoxide radical

148

(1)

Peroxides and hydroperoxides

148

(1)

Hydroxyl radicals

149

(1)

Singlet oxygen formation by photosensitization

149

(1)

Catalysts for Food Oxidation

150

(2)

Light, sensitizers, and irradiation

150

(1)

Metal ions as oxidants and prooxidants

150

(1)

Dissociated heme

151

(1)

Sources of heme in foods

152

(1)

Antioxidants

152

(3)

Inhibitors of food oxidation

152

(1)

Physical prevention of oxidation

153

(1)

Measurement of total antioxidant capacity

153

(2)

Practical Aspects of Lipid Oxidation

155

(4)

Measurement of peroxide value

155

(1)

Thiobarbituric acid test

155

(1)

Other detection methods for lipid oxidation

155

(1)

Warm-over flavor in muscle foods

156

(1)

Off-flavors during malting and brewing

157

(1)

References

157

(2)

Maillard Reaction

Introduction

159

(1)

Chemistry of the Maillard Reaction

160

(2)

Products of the Maillard Reaction

162

(4)

Maillard reaction colors

162

(1)

Mutagenic Maillard products

163

(2)

Antioxidant Maillard products

165

(1)

Variables Affecting the Maillard Reaction

166

(2)

Water and temperature

166

(1)

Extrusion cooking

167

(1)

Effect of pH on the Maillard reaction

168

(1)

Concurrent Nonenzymic Oxidation and Browning

168

(7)

Melanoidin formation by nonenzymic oxidation and browning

169

(2)

Antioxidant formation by nonenzymic oxidation and browning

171

(1)

References

172

(3)

Food Enzymes

Introduction

175

(1)

Enzyme Kinetics

176

(2)

Definitions

176

(1)

Practical considerations for enzyme assays

176

(1)

Measurement of initial rate

177

(1)

Michaelis-Menten Equation

178

(11)

Michaelis-Menten parameters, Vmax and Km

178

(3)

Evaluating Michaelis-Menten parameters

181

(2)

Derivation of the Michaelis-Menten equation

183

(2)

Enzyme inhibition and the inhibition equations

185

(2)

Effect of pH on enzyme activity

187

(1)

Effect of temperature on enzyme activity

188

(1)

Enzyme Inactivation

189

(6)

Enzyme structure

189

(1)

High temperature deactivation kinetics

189

(2)

High pressure deactivation

191

(1)

Enzyme indicators for meat processing

191

(2)

Enzyme indicators for vegetable blanching

193

(2)

Enzyme Isolation and Purification

195

(3)

Raw material for enzyme extraction

195

(1)

Tissue disintegration and enzyme extraction

195

(1)

Isolating membrane bound enzymes

196

(1)

Microbial enzymes

197

(1)

Clarification of the crude enzyme extract

197

(1)

Enzyme concentration and recovery

197

(1)

Food Quality Related Enzymes

198

(9)

Plant cell wall enzymes and food texture

198

(1)

Enzymic browning by polyphenol oxidase

199

(3)

Lipoxygenase: bleaching and odor

202

(2)

Proteases

204

(1)

Control of quality related enzymes

204

(1)

Appendix 11.1 The Michaelis-Menten equation in the presence of reversible inhibitors

204

(1)

References

205

(2)

Postharvest Chemistry

Introduction

207

(3)

Harvesting

208

(1)

Postharvest metabolism

209

(1)

Metabolic Design and Engineering

210

(3)

Flux through metabolic pathways

211

(1)

Controllability and sensitivity

212

(1)

Regulation of flux

212

(1)

Senescence and Fresh Food Quality

213

(1)

Membrane Senescence

214

(4)

Role of free radicals

215

(1)

Cell membrane organization

215

(1)

Membrane fluidity and microviscosity

215

(1)

Phase changes and non-bilayer aggregates

216

(1)

Phospholipase and membrane senescence

216

(1)

Lipoxygenase and membrane senescence

217

(1)

Patterns of Fruit Growth and Ripening

218

(6)

Climacteric and nonclimacteric fruit

218

(1)

Fruit structure and composition during ripening

218

(2)

Correlations between ripening processes

220

(1)

Ethylene as a plant hormone

220

(2)

Practical control of ripening by external means

222

(2)

Molecular Biology of Fruit Ripening

224

(3)

Ethylene synthesis

225

(1)

Regulation of ethylene synthesis

225

(1)

Molecular basis for the climacteric effect

225

(1)

Antisense gene technology

226

(1)

Biochemical Changes in Muscle Foods

227

(3)

Muscle structure and contraction cycle

227

(1)

Calcium ions and energy contraction coupling

228

(1)

Conversion of muscle to meat

228

(1)

Glycogen metabolism and meat technology

229

(1)

Lactic acid formation and the quality of muscle foods

230

(1)

Kinase cascades and signal transduction

230

(1)

Postharvest versus Postmortem Changes

230

(3)

References

231

(2)

Index

233

Please wait while the item is added to your bag...

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Introduction to Food Chemistry

Summary

Table of Contents

Supplemental Materials