| Titre : | Food. The chemistry of its components. | | Type de document : | texte imprimé | | Auteurs : | Tom P. Coultate | | Mention d'édition : | 5e éd. | | Editeur : | Cambridge : Royal Society of Chemistry | | Année de publication : | 2009 | | Importance : | 501 p. | | ISBN/ISSN/EAN : | 978-0-85404-111-4 | | Prix : | 35,95 | | Note générale : | Annexes
Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; SUCRE ; GLUCIDE ; MONO DISACCHARIDE ; REACTION DE MAILLARD ; POLYHOLOSIDE ; AMIDON ; PECTINE ; CELLULOSE ; HEMICELLULOSE ; FIBRE ALIMENTAIRE ; GOMME NATURELLE ; LIPIDE ; ACIDE GRAS ; TRIGLYCERIDE ; PROTEINE ; ACIDE AMINE ; TECHNIQUE ANALYTIQUE ; COULEUR ; CHLOROPHYLLE ; CAROTENOIDE ; ANTHOCYANE ; FLAVEUR ; GOUT ; ODEUR ; VITAMINE ; ACIDE ASCORBIQUE ; AGENT DE CONSERVATION ; SODIUM ; NITRITE ; FUMAGE ; ACIDE BENZOIQUE ; IRRADIATION ; TOXINE ; MYCOTOXINE ; ALLERGIE ; PESTICIDE ; METAL ; POLLUTION ; MINERAUX ; POTASSIUM ; MAGNESIUM ; CALCIUM ; PHOSPHORE ; FER ; CUIVRE ; ZINC ; SELENIUM ; EAU ; MYOGLOBINE ; COLORANT ARTIFICIEL ; COLORANT ; FLAVONOIDE ; TANNIN ; SANTE
| | Type de document : | Livre | | Table des matières : | Chapter 1 Introduction
Further Reading
Chapter 2 Sugars
Monosaccharides
Oligosaccharides
Sugars as Solids
Sugars in Solution
Decomposition
The Maillard Reaction
Special Topics
1. Reducing Group Reactions
2. Sugar Cane, Sugar Beet and Tequila
3. Monosaccharide Conformations
4. Acrylamide
Further Reading
Recent Reviews
Chapter 3 Polysaccharides
Starch
Pectins
Seaweed Polysaccharides
Cellulose, Hemicelluloses and Fibre
Gums
Special Topics
1 Chemically Modified Starches
2 Syrups from Starch
3 Glycaemic Index
4 Further Details of Pectin Structure
Further Reading
Recent Reviews
Chapter 4 Lipids
Fatty Acids: Structure and Distribution
Conjugated Linoleic Acids
Essential Fatty Acids
Fatty Acids and Coronary Heart Disease
Reactions of Unsaturated Fatty Acids
Hydrogenation, Margarine and trans Fatty Acids
Rancidity
Antioxidants
Triglycerides
Melting and CrystaIIisation
Cocoa Butter and Chocolate
Fractionation
Interesterification
Polar Lipids
Milk Fat, Cream and Butter
Synthetic Emulsifiers
Phytosteroids
Special Topics
1 Hydrogenation in Detail
2 Singlet and Triplet Oxygen
3 Triglyceride Crystals
Further Reading
Recent Reviews
Chapter 5 Proteins
Amino Acids
Protein Structure
Essential Amino Acids and Protein Quality
Analysis
Food Protein Systems
Milk
Cheese
Egg
Meat
Bread
Special Topics
1 Myoglobin and Free Radicals
2 Wheat Genes and Chromosomes
3 Further Details of Gluten Proteins
Further Reading
Recent Reviews
Chapter 6 Colours
ChlorophyIIs
Carotenoids
Anthocyanins
Betalaines
Melanins
Tea
Turmeric and Cochineal
Artificial Food Colorants
Inorganic Food Colorants
Restrictions on the Use of Colours in Foodstuffs
The Molecular Basis of Colour
Special Topics
1 Flavonoids, Tannins and Health
2 Colour Measurement
Further Reading
Recent Reviews
Chapter 7 Flavours
Taste
Sweetness
Bitterness
Saltiness
Sourness
Astringency
Pungency
Meatiness
Odour
Meat
Fruit
Vegetables
Herbs and Spices
Synthetic Flavourings
Special Topics
1 Off-Flavours in Meat
2 Taints
Further Reading
Recent Reviews
Chapter 8 Vitamins
Thiamin (Vitamin B1, Aneurine)
Riboflavin (Vitamin B2)
Pyridoxine (Vitamin B6, Pyridoxol)
Niacin (Nicotinic Acid, Nicotinamide)
Cobalamin (Cyanocobalamin, Vitamin 12)
Folic Acid (Folacin)
Biotin and Pantothenic Acid
Ascorbic Acid (Vitamin C)
Retinol (Vitamin A)
Cholecalciferol (Vitamin D, Calciferol)
Vitamin E (a-Tocopherol)
Vitamin K (PhyIIoquinone, Menaquinones)
Special Topics
1. Details of the Coenzyme Functions of Thiamine and Pyridoxine
2. Further Details of the Role of Ascorbic Acid
3. Non- Vitamins
Further Reading
Recent Reviews
Chapter 9 Preservatives
Sodium Chloride
Nitrites
Smoke
Sulfur Dioxide
Benzoates
Other Organic Acids
Nisin and Natamycin
Irradiation
Further Reading
Recent Review
Chapter 10 Undesirables
Endogenous Toxins in Foods Derived from Plants
Endogenous Toxins in Foods of Animal Origin
Mycotoxins
Bacterial Toxins
AIIergens
Toxic Agricultural Residues
Toxic Metal Residues
Lead
Mercury
Arsenic
Cadmium
Tin and Aluminium
Toxins Generated During Heat Treatment of Food
Packaging Residues
Environmental PoIIutants
Special Topics
1. Favism
2. Total Intake of Undesirable Metals
Further Reading
Recent Reviews
Chapter 11 Minerals
The Bulk MineraIs
Sodium
Potassium
Magnesium
Calcium
Phosphorus
The Trace Minerals
Iron
Copper
Zinc
Selenium
Iodine
Other Trace MineraIs
Further Reading
Recent Reviews
Chapter 12 Water
Water Structure
Interactions of Water with Food Components
Interactions of Water with Food Materials
Water Binding
Water Determination
Further Reading
Recent Reviews
Appendix
Nutritional Requirements and Dietary Sources
Further Reading
Subject Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68309 |
Food. The chemistry of its components. [texte imprimé] / Tom P. Coultate . - 5e éd. . - Cambridge : Royal Society of Chemistry, 2009 . - 501 p. ISBN : 978-0-85404-111-4 : 35,95 Annexes
Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; SUCRE ; GLUCIDE ; MONO DISACCHARIDE ; REACTION DE MAILLARD ; POLYHOLOSIDE ; AMIDON ; PECTINE ; CELLULOSE ; HEMICELLULOSE ; FIBRE ALIMENTAIRE ; GOMME NATURELLE ; LIPIDE ; ACIDE GRAS ; TRIGLYCERIDE ; PROTEINE ; ACIDE AMINE ; TECHNIQUE ANALYTIQUE ; COULEUR ; CHLOROPHYLLE ; CAROTENOIDE ; ANTHOCYANE ; FLAVEUR ; GOUT ; ODEUR ; VITAMINE ; ACIDE ASCORBIQUE ; AGENT DE CONSERVATION ; SODIUM ; NITRITE ; FUMAGE ; ACIDE BENZOIQUE ; IRRADIATION ; TOXINE ; MYCOTOXINE ; ALLERGIE ; PESTICIDE ; METAL ; POLLUTION ; MINERAUX ; POTASSIUM ; MAGNESIUM ; CALCIUM ; PHOSPHORE ; FER ; CUIVRE ; ZINC ; SELENIUM ; EAU ; MYOGLOBINE ; COLORANT ARTIFICIEL ; COLORANT ; FLAVONOIDE ; TANNIN ; SANTE
| | Type de document : | Livre | | Table des matières : | Chapter 1 Introduction
Further Reading
Chapter 2 Sugars
Monosaccharides
Oligosaccharides
Sugars as Solids
Sugars in Solution
Decomposition
The Maillard Reaction
Special Topics
1. Reducing Group Reactions
2. Sugar Cane, Sugar Beet and Tequila
3. Monosaccharide Conformations
4. Acrylamide
Further Reading
Recent Reviews
Chapter 3 Polysaccharides
Starch
Pectins
Seaweed Polysaccharides
Cellulose, Hemicelluloses and Fibre
Gums
Special Topics
1 Chemically Modified Starches
2 Syrups from Starch
3 Glycaemic Index
4 Further Details of Pectin Structure
Further Reading
Recent Reviews
Chapter 4 Lipids
Fatty Acids: Structure and Distribution
Conjugated Linoleic Acids
Essential Fatty Acids
Fatty Acids and Coronary Heart Disease
Reactions of Unsaturated Fatty Acids
Hydrogenation, Margarine and trans Fatty Acids
Rancidity
Antioxidants
Triglycerides
Melting and CrystaIIisation
Cocoa Butter and Chocolate
Fractionation
Interesterification
Polar Lipids
Milk Fat, Cream and Butter
Synthetic Emulsifiers
Phytosteroids
Special Topics
1 Hydrogenation in Detail
2 Singlet and Triplet Oxygen
3 Triglyceride Crystals
Further Reading
Recent Reviews
Chapter 5 Proteins
Amino Acids
Protein Structure
Essential Amino Acids and Protein Quality
Analysis
Food Protein Systems
Milk
Cheese
Egg
Meat
Bread
Special Topics
1 Myoglobin and Free Radicals
2 Wheat Genes and Chromosomes
3 Further Details of Gluten Proteins
Further Reading
Recent Reviews
Chapter 6 Colours
ChlorophyIIs
Carotenoids
Anthocyanins
Betalaines
Melanins
Tea
Turmeric and Cochineal
Artificial Food Colorants
Inorganic Food Colorants
Restrictions on the Use of Colours in Foodstuffs
The Molecular Basis of Colour
Special Topics
1 Flavonoids, Tannins and Health
2 Colour Measurement
Further Reading
Recent Reviews
Chapter 7 Flavours
Taste
Sweetness
Bitterness
Saltiness
Sourness
Astringency
Pungency
Meatiness
Odour
Meat
Fruit
Vegetables
Herbs and Spices
Synthetic Flavourings
Special Topics
1 Off-Flavours in Meat
2 Taints
Further Reading
Recent Reviews
Chapter 8 Vitamins
Thiamin (Vitamin B1, Aneurine)
Riboflavin (Vitamin B2)
Pyridoxine (Vitamin B6, Pyridoxol)
Niacin (Nicotinic Acid, Nicotinamide)
Cobalamin (Cyanocobalamin, Vitamin 12)
Folic Acid (Folacin)
Biotin and Pantothenic Acid
Ascorbic Acid (Vitamin C)
Retinol (Vitamin A)
Cholecalciferol (Vitamin D, Calciferol)
Vitamin E (a-Tocopherol)
Vitamin K (PhyIIoquinone, Menaquinones)
Special Topics
1. Details of the Coenzyme Functions of Thiamine and Pyridoxine
2. Further Details of the Role of Ascorbic Acid
3. Non- Vitamins
Further Reading
Recent Reviews
Chapter 9 Preservatives
Sodium Chloride
Nitrites
Smoke
Sulfur Dioxide
Benzoates
Other Organic Acids
Nisin and Natamycin
Irradiation
Further Reading
Recent Review
Chapter 10 Undesirables
Endogenous Toxins in Foods Derived from Plants
Endogenous Toxins in Foods of Animal Origin
Mycotoxins
Bacterial Toxins
AIIergens
Toxic Agricultural Residues
Toxic Metal Residues
Lead
Mercury
Arsenic
Cadmium
Tin and Aluminium
Toxins Generated During Heat Treatment of Food
Packaging Residues
Environmental PoIIutants
Special Topics
1. Favism
2. Total Intake of Undesirable Metals
Further Reading
Recent Reviews
Chapter 11 Minerals
The Bulk MineraIs
Sodium
Potassium
Magnesium
Calcium
Phosphorus
The Trace Minerals
Iron
Copper
Zinc
Selenium
Iodine
Other Trace MineraIs
Further Reading
Recent Reviews
Chapter 12 Water
Water Structure
Interactions of Water with Food Components
Interactions of Water with Food Materials
Water Binding
Water Determination
Further Reading
Recent Reviews
Appendix
Nutritional Requirements and Dietary Sources
Further Reading
Subject Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68309 |
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