Ulteriori informazioni
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.
Sommario
PREFACE vii
ABOUT THE COMPANION WEBSITE ix
CHAPTER 1 INTRODUCTION 1
CHAPTER 2 AMINO ACIDS, PEPTIDES AND PROTEINS 4
2.1 Introduction 4
2.2 Amino acids 4
2.3 Peptides 27
2.4 Proteins 35
2.5 Reactions 63
CHAPTER 3 FATS, OILS AND OTHER LIPIDS 87
3.1 Introduction 87
3.2 Classification 87
3.3 Fatty acids 88
3.4 Homolipids 108
3.5 Heterolipids 123
3.6 Miscellaneous simple and complex lipids 129
3.7 Substances accompanying lipids 132
3.8 Reactions 145
CHAPTER 4 SACCHARIDES 198
4.1 Introduction 198
4.2 Monosaccharides 199
4.3 Derivatives of monosaccharides 207
4.4 Oligosaccharides 217
4.5 Polysaccharides 230
4.6 Complex saccharides 278
4.7 Reactions 280
CHAPTER 5 VITAMINS 335
5.1 Introduction 335
5.2 Vitamin A 337
5.3 Vitamin D 345
5.4 Vitamin E 349
5.5 Vitamin K 356
5.6 Thiamine 359
5.7 Riboflavin 364
5.8 Niacin 367
5.9 Pantothenic acid 370
5.10 Pyridoxal, pyridoxol and pyridoxamine 372
5.11 Biotin 375
5.12 Folacin 377
5.13 Corrinoids 380
5.14 Vitamin C 384
5.15 Other active substances 396
CHAPTER 6 MINERALS 402
6.1 Introduction 402
6.2 Chemistry of minerals 404
6.3 Essential elements 416
6.4 Non-essential elements 442
6.5 Toxic elements 444
6.6 Toxic inorganic anions 451
6.7 Radionuclides 454
CHAPTER 7 WATER 459
7.1 Introduction 459
7.2 Drinking water 459
7.3 Water in foods 463
7.4 Structure 464
7.5 Properties 466
7.6 Interactions 466
7.7 Phase interfaces 473
7.8 Food dispersed systems 477
7.9 Water activity 494
CHAPTER 8 FLAVOUR-ACTIVE COMPOUNDS 499
8.1 Introduction 499
8.2 Odour-active substances 500
8.3 Taste-active substances 621
CHAPTER 9 PIGMENTS AND OTHER COLORANTS 656
9.1 Introduction 656
9.2 Tetrapyrroles 657
9.3 Other nitrogen pigments 669
9.4 Flavonoids 677
9.5 Xanthones 699
9.6 Curcuminoids 701
9.7 Isochromenes 701
9.8 Quinoid pigments 703
9.9 Carotenoids 713
9.10 Iridoids 730
9.11 Other terpenoid pigments 730
9.12 Enzymatic browning reactions 732
CHAPTER 10 ANTINUTRITIONAL, TOXIC AND OTHER BIOACTIVE COMPOUNDS 741
10.1 Introduction 741
10.2 Antinutritional compounds 743
10.3 Toxic compounds 747
CHAPTER 11 FOOD ADDITIVES 847
11.1 Introduction 847
11.2 Substances prolonging the shelf life of foods 848
11.3 Substances regulating odour and taste 863
11.4 Substances modifying colour 875
11.5 Substances modifying texture 882
11.6 Substances increasing biological value 888
11.7 Other food additives 888
CHAPTER 12 FOOD CONTAMINANTS 892
12.1 Introduction 892
12.2 Technological contaminants 894
12.3 Microbial toxins 942
12.4 Persistent organohalogen contaminants 963
12.5 Chlorinated aliphatic hydrocarbons 999
12.6 Pesticides 999
12.7 Veterinary drugs 1022
12.8 Contaminants from packaging materials 1031
BIBLIOGRAPHY 1041
INDEX 1079
Info autore
Jan Velíaek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague
Riassunto
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.
Relazione
"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)
