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A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook.
List of contents
PREFACE viiABOUT THE COMPANION WEBSITE ixCHAPTER 1 INTRODUCTION 1CHAPTER 2 AMINO ACIDS, PEPTIDES AND PROTEINS 42.1 Introduction 42.2 Amino acids 42.3 Peptides 272.4 Proteins 352.5 Reactions 63CHAPTER 3 FATS, OILS AND OTHER LIPIDS 873.1 Introduction 873.2 Classification 873.3 Fatty acids 883.4 Homolipids 1083.5 Heterolipids 1233.6 Miscellaneous simple and complex lipids 1293.7 Substances accompanying lipids 1323.8 Reactions 145CHAPTER 4 SACCHARIDES 1984.1 Introduction 1984.2 Monosaccharides 1994.3 Derivatives of monosaccharides 2074.4 Oligosaccharides 2174.5 Polysaccharides 2304.6 Complex saccharides 2784.7 Reactions 280CHAPTER 5 VITAMINS 3355.1 Introduction 3355.2 Vitamin A 3375.3 Vitamin D 3455.4 Vitamin E 3495.5 Vitamin K 3565.6 Thiamine 3595.7 Riboflavin 3645.8 Niacin 3675.9 Pantothenic acid 3705.10 Pyridoxal, pyridoxol and pyridoxamine 3725.11 Biotin 3755.12 Folacin 3775.13 Corrinoids 3805.14 Vitamin C 3845.15 Other active substances 396CHAPTER 6 MINERALS 4026.1 Introduction 4026.2 Chemistry of minerals 4046.3 Essential elements 4166.4 Non-essential elements 4426.5 Toxic elements 4446.6 Toxic inorganic anions 4516.7 Radionuclides 454CHAPTER 7 WATER 4597.1 Introduction 4597.2 Drinking water 4597.3 Water in foods 4637.4 Structure 4647.5 Properties 4667.6 Interactions 4667.7 Phase interfaces 4737.8 Food dispersed systems 4777.9 Water activity 494CHAPTER 8 FLAVOUR-ACTIVE COMPOUNDS 4998.1 Introduction 4998.2 Odour-active substances 5008.3 Taste-active substances 621CHAPTER 9 PIGMENTS AND OTHER COLORANTS 6569.1 Introduction 6569.2 Tetrapyrroles 6579.3 Other nitrogen pigments 6699.4 Flavonoids 6779.5 Xanthones 6999.6 Curcuminoids 7019.7 Isochromenes 7019.8 Quinoid pigments 7039.9 Carotenoids 7139.10 Iridoids 7309.11 Other terpenoid pigments 7309.12 Enzymatic browning reactions 732CHAPTER 10 ANTINUTRITIONAL, TOXIC AND OTHER BIOACTIVE COMPOUNDS 74110.1 Introduction 74110.2 Antinutritional compounds 74310.3 Toxic compounds 747CHAPTER 11 FOOD ADDITIVES 84711.1 Introduction 84711.2 Substances prolonging the shelf life of foods 84811.3 Substances regulating odour and taste 86311.4 Substances modifying colour 87511.5 Substances modifying texture 88211.6 Substances increasing biological value 88811.7 Other food additives 888CHAPTER 12 FOOD CONTAMINANTS 89212.1 Introduction 89212.2 Technological contaminants 89412.3 Microbial toxins 94212.4 Persistent organohalogen contaminants 96312.5 Chlorinated aliphatic hydrocarbons 99912.6 Pesticides 99912.7 Veterinary drugs 102212.8 Contaminants from packaging materials 1031BIBLIOGRAPHY 1041INDEX 1079
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"This book, a translation from the Czech version, is anexcellent, thorough resource, complete with 37 pages of primaryreferences and a detailed, useful index. It willcertainly be valuable for the many food chemistry courses that areincreasingly being offered in chemistry departments. SummingUp: Highly recommended. Upper-division undergraduates andabove." ( Choice , 1 January 2015)
