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Titre : Carbohydrates in food Type de document : texte imprimé Auteurs : Ann-Charlotte Eliasson, Editeur scientifique Mention d'édition : 3rd ed. Editeur : Boca Raton : CRC Press Année de publication : 2017 Importance : 1 vol. (XXII-639 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-4822-4543-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
GOMME NATURELLE ; MONO DISACCHARIDE ; AMIDON ; GELIFICATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]
RAMEAU
Amidons ; Appareil cardiovasculaire -- Maladies ; Céréales ; Chromatographie ; Diabète ; Digestion ; Glucides ; Index glycémique ; Membrane cellulaire ; Nutrition ; Oses ; Polysaccharides ; SantéRésumé : Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced.
New to the Third Edition:
. Explains how models for starch molecules have been improved recently leading to clearer understanding
. Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics
. Features the latest developments on research into dietary fiber and starch digestion
Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevanType de document : Livre Table des matières : Chapter 1 Chromatographic Techniques of Mono- and Disaccharides Analysis
Noureddine Benkeblia
1.1 Introduction
1.2 Objectives
1.3 Chromatographic Methods
1.3.1 History of Chromatography
1.4 Extraction of Mono- and Disaccharides for Chromatography Analyses
1.5 Tin-Layer Chromatography (TLC)
1.5.1 History of TLC
1.5.2 TLC and Mono- and Disaccharides Analysis
1.5.2.1 Solid Supports
1.5.2.2 Eluting Solvents (Phases)
1.5.2.3 Vizualization and Identification of the Deparated Molecules
1.5.2.4 Separation of Mono- and Disaccharides
1.6 Gas Chromatography
1.6.1 Derivatization
1.6.1.1 Silylation
1.6.1.2 Acetylation
1.6.1.3 Alkylation
1.6.2 Separation
1.6.3 Detection
1.6.4 GC Coupled to Mass Spectroscopy
1.7 Liquid Chromatography
1.7.1 High-Performance (Pressure) Liquid Chromatography (HPLC)
1.7.1.1 Analytical Method
1.7.2 Detection
1.7.3 High-Performance Anion-Exchange Chromatography (HPAEC)
1.7.4 Ultra Performance Liquid Chromatography (UPLC)
1.8 Liquid Chromatography Coupled with Mass Spectrometry
1.9 Conclusion
Chapter 2 Mono- and Disaccharides: Selected Physicochemical and Functional Aspects
Kirsi Jouppila
2.1 Introduction
2.2 Molecular Structure of Mono- and Disaccharides
2.3 Mono- and Disaccharides in Water Solutions
2.3.1 Solubility
2.3.2 Mutarotation
2.3.3 Effect of Mono- and Disaccharides on Colligative Properties
2.4 Mono- and Disaccharides in Solid Form
2.4.1 Crystalline State and Melting of Sugars
2.4.2 Water Sorption of Crystalline and Amorphous Sugars
2.4.3 Glass Transition and Plasticization of Amorphous Sugars
2.4.4 Critical Values for Water Content and Storage Relative Humidity
2.5 Crystallization of Mono- and Disaccharides
2.5.1 Crystallization in Solutions
2.5.2 Amorphous State and Crystallization
2.5.2.1 Effect of Plasticization on Crystallization
2.5.2.2 Kinetics of Crystallization
2.5.2.3 Leveling-Off Extent of Crystallization
2.5.2.4 Crystal Forms
2.6 Summary and Conclusions
Chapter 3 Health Aspects of Mono-and Disaccharides
Anne Raben, Ian A. Macdonald, and Mikael Fogelholm
3.1 Introduction
3.2 Absorption and Metabolism of Sugars
3.2.1 Absorption
3.2.2 Glycemic Response
3.2.3 Storage
3.3 Sugars and Obesity
3.3.1 Background
3.3.2 Epidemiological Studies
3.3.2.1 Methodological and Analytical Pitfalls
3.3.2.2 Cross-Sectional Studies
3.3.2.3 Prospective Studies
3.3.3 Intervention Studies
3.3.3.1 Short-Term Intervention Studies
3.3.3.2 Long-Term Clinical Intervention Studies
3.3.3.3 Glycemic Index, Appetite, and Body Weight Regulation
3.3.4 Conclusion
3.4 Sugars and Type 2 Diabetes Mellitus
3.4.1 Background
3.4.2 Diabetic Complications and Glycemic Control
3.4.3 Sugar Intake and the Risk of Developing Diabetes
3.4.4 Consumption of Sugars and Metabolic Control in Diabetes
3.4.5 Glycemic Index, Glycemic Load, and the Risk of Developing Type 2 Diabetes
3.4.6 Glycemic Index and Metabolic Control in Diabetes
3.4.7 Conclusion
3.5 Sugars and Cardiovascular Disease
3.5.1 Consumption of Sugars and Risk of Coronary Heart Disease
3.5.2 Glycemic Index/Load and Risk of Cardiovascular Disease
3.6 Sugars and Other Conditions
3.6.1 Sugars and Dental Health
3.6.2 Sugars and Micronutrients
3.6.3 Sugars and Cancer
Chapter 4 Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects
Roger Andersson, Eric Westerlund, and Per Åman
4.1 Introduction
4.2 Plant Cell Walls
4.3 Extraction of Polysaccharides
4.3.1 Sample Preparation
4.3.2 Extraction Conditions
4.3.3 Removal of Non-Cell-Wall Components
4.3.4 Extraction of Cell-Wall Polysaccharides
4.4 Purication of Polysaccharides
4.4.1 Methods Based on Solubility Differences
4.4.2 Methods Based on Differences in Molecular Weight
4.4.3 Methods Based on Chromatography
4.4.4 Effects on Structure
4.5 Structural Determination of Polysaccharides
4.5.1 Monosaccharide Composition
4.5.2 Determination of Absolute Conguration
4.5.3 Determination of Glycosyl Linkages and Ring Forms
4.5.4 Determination of Anomeric Conguration
4.5.5 Investigation of the Sequence of Glycosyl Residues
4.5.6 Procedure for Complete Determination of Polysaccharide Structure
4.6 Polysaccharide Structures in Cereals
4.7 Polysaccharides in Fruits and Vegetables
4.8 Analytical Aspects
4.8.1 Old Gravimetric Methods
4.8.2 Enzymatic Gravimetric Methods
4.8.3 Component Methods
4.8.3.1 Methods Based on Colorimetry
4.8.3.2 Enzymatic Chemical Methods Based on GLC
4.8.3.3 Specic Methods for Determination of Substituents
4.8.4 Method in Accordance with the Codex Definition of Dietary Fiber
4.9 Conclusions and Future
Chapter 5 Functional Properties of Cereal Cell Wall Polysaccharides
Marta S. Izydorczyk
5.1 Introduction
5.2 Structure of Cereal Grains and Composition of Cell Walls
5.3 Distribution of Nonstarch Polysaccharides in Cereal Grains
5.3.1 Barley
5.3.2 Wheat
5.3.3 Oats
5.3.4 Rye
5.4 β-Glucans
5.4.1 Molecular Structure and Weight of Cereal β-Glucans
5.4.2 Physicochemical Properties of β-Glucans
5.4.2.1 Solution Properties of β-Glucans
5.4.2.2 Gelation of β-Glucans
5.5 Preparation of β-Glucan Isolates and Enriched Grain Fractions
5.5.1 Extraction of β-Glucans from Cereal Grains
5.5.2 Production of β-Glucan–Enriched Products by Dry Grain Fractionation
5.6 Functional Properties of β-Glucans in Food Products
5.7 Arabinoxylans
5.7.1 Molecular Structure and Weight of Cereal Arabinoxylans
5.7.2 Physicochemical Properties of Arabinoxylans
5.7.2.1 Solution Properties of Arabinoxylans
5.7.2.2 Gelation of Arabinoxylans via Covalent Cross-Linking
5.7.3 Extraction of Arabinoxylans
5.7.4 Arabinoxylan-Enriched Grain Fractions
5.7.5 Functional Properties of Arabinoxylans in Food Products
Chapter 6 Hydrocolloids/Food Gums: Analytical Aspects
James N. BeMiller
6.1 Introduction
6.2 Criteria of Identity and Purity
6.3 Hydrocolloid Isolation and Fractionation
6.4 Qualitative Identication
6.4.1 DNA PCR
6.4.2 Immunoassays
6.4.3 CE
6.5 Quantitative Analysis
6.5.1 Spectrophotometric Methods
6.5.2 Use of Enzymolysis
6.5.3 Chromatographic Methods
6.5.3.1 HPLC
6.5.3.2 SEC
6.5.3.3 HPAEC
6.5.3.4 CE
6.5.4 Spectroscopic Methods
6.5.4.1 FTIR Spectroscopy
6.5.4.2 NIR Spectroscopy
6.5.4.3 NMR Spectroscopy
6.5.4.4 Other Methods
6.6 Conclusion
Chapter 7 Gums and Hydrocolloids: Functional Aspects
Jean-Louis Doublier, Catherine Garnier, and Gérard Cuvelier
7.1 Introduction
7.2 Behavior of Polysaccharides in Aqueous Solution
7.2.1 Solubilization: A Critical Step
7.2.2 Polysaccharides in Solution: Their Characterization
7.2.2.1 In Dilute Solution: Intrinsic Viscosity
7.2.2.2 Flow Behavior
7.2.2.3 Viscoelastic Behavior
7.3 Gelling Systems
7.3.1 General Considerations
7.3.1.1 Weak Gels and Strong Gels
7.3.1.2 Practical Aspects of Rheological Characterization
7.3.2 Rheological Characterization
7.3.2.1 Gel Cure
7.3.2.2 Mechanical Spectra
7.3.2.3 Mixed Gels and Composite
7.3.2.4 Weak Gels and Fluid Gels
7.3.2.5 Effect of Temperature
7.3.2.6 Rheology of High-Sugar–Polysaccharide Systems
7.4 Conclusion
Chapter 8 Nondigestible Carbohydrates Nutritional Aspects
Alison Parrett, Hannah Harris, and Christine A. Edwards
8.1 Introduction
8.1.1 Denitions
8.2 Types of NDC
8.2.1 Insoluble Polysaccharides and Plant Cell Wall Complexes (the Food Matrix)
8.2.2 Soluble NDC
8.2.2.1 Viscous Polysaccharides
8.2.2.2 Oligosaccharides
8.3 Actions in the Gastrointestinal Tract
8.3.1 Effects in the Mouth
8.3.2 Impact on Gastric Disruption and Emptying
8.3.3 Small Intestinal Effects
8.3.3.1 Glycemic Index
8.3.4 Colonic Fermentation
8.3.4.1 Actions of SCFA
8.3.4.2 Other Bioactive Molecules
8.3.4.3 Colonic pH
8.3.5 Stool Output
8.4 Potential Impact of NDC on Health and Chronic Disease
8.4.1 Recommendations and Current Intakes
8.4.2 Dietary Fiber and Health Claims
8.4.3 NDC in erapeutic Enteral Diets
8.4.4 Potential Adverse Effects of NDC
8.5 Conclusion
Chapter 9 Starch: Analytical and Structural Aspects
Eric Bertoft and Lars Nilsson
9.1 Introduction
9.2 Determination of Starch Components
9.2.1 Sample Preparation and Dissolution
9.2.2 Molar Mass, Size, and Conformational Properties
9.2.2.1 Size-Exclusion Chromatography (SEC)
9.2.2.2 Hydrodynamic Chromatography
9.2.2.3 Field-Flow Fractionation (FFF)
9.2.2.4 Concentration Detection
9.2.2.5 Multiangle Light Scattering (MALS)
9.2.2.6 Dynamic Light Scattering (DLS)
9.2.2.7 Viscometric Detection
9.2.3 Amylose and Amylopectin Content
9.2.4 Branching and Chain Length Distribution
9.2.5 Phosphorylation
9.2.6 Aspects of Starch Derivatives
9.3 Structure of Starch Components
9.3.1 Amylopectin
9.3.1.1 Unit Chains and Chain Segments
9.3.1.2 Branched Units
9.3.1.3 Covalently Bound Phosphate
9.3.2 Minor Polysaccharide Components
9.3.2.1 Amylose
9.3.2.2 Intermediate Materials
9.4 Starch Granules
9.4.1 General Structural Aspects
9.4.1.1 Morphology
9.4.1.2 Semicrystalline Architecture
9.4.2 Structural Models of Starch Granules
9.4.2.1 Amylopectin as the Semicrystalline Component
9.4.2.2 Involvement of Amylose
9.4.2.3 Swelling of Starch Granules
9.5 Conclusion
Chapter 10 Starch: Physicochemical and Functional Aspects
Ann-Charlotte Eliasson
10.1 Introduction
10.2 The Starch Granule
10.2.1 The Starch Particle
10.2.1.1 Morphological Aspects
10.2.1.2 Composition
10.2.2 Starch Crystallinity
10.2.3 Starch Granule Surface
10.3 Gelatinization
10.3.1 Gelatinization Temperature
10.3.2 Starch in Water
10.3.2.1 Loss of Birefringence
10.3.2.2 Loss of Crystallinity
10.3.2.3 Endothermic Transitions
10.3.2.4 Morphological Changes
10.3.2.5 Swelling
10.3.2.6 Leaking
10.3.3 Means of Inuencing Starch Gelatinization
10.3.3.1 Heat–Moisture Treatment
10.3.3.2 Annealing
10.4 Retrogradation of Starch
10.4.1 Components of Starch
10.4.2 Interactions of Amylopectin and Amylose
10.4.3 Storage Temperature and Water Content
10.4.4 Botanical Source
10.5 Rheological Behavior of the Starch Gel
10.5.1 Amylose Gelation and Amylose Gels
10.5.2 Amylopectin Gelation and Amylopectin Gels
10.5.3 Amylose and Amylopectin
10.5.4 Starch Granules
10.5.4.1 Phase Volume
10.5.4.2 Deformability
10.5.4.3 Adhesion
10.5.5 Starch Gels
10.5.5.1 Gelatinization
10.5.5.2 Retrogradation and Storage
10.6 Modication of Starch Properties
10.6.1 Interaction with Other Components
10.6.1.1 pH
10.6.1.2 Salt
10.6.1.3 Sugars
10.6.1.4 Lipids
10.6.1.5 Macromolecules
10.6.2 Genotypes
10.6.3 Chemical Modication
10.6.3.1 Gelatinization Behavior
10.6.3.2 Rheological Behavior
10.6.3.3 Cold Storage and Freeze–aw Stability
Chapter 11 Starch: Nutritional and Health Aspects
M. Naushad Emmambux and John R.N. Taylor
11.1 Importance of Starch in Human Nutrition
11.2 Starch Digestion and Glucose Metabolism
11.2.1 Starch Digestion in the Gastrointestinal Tract
11.2.2 Glucose Absorption and Metabolism
11.2.2.1 Glucose Absorption and Insulin Response
11.2.3 Energy Provided by Starch
11.3 Glycemic Index
11.3.1 Denition of GI
11.3.2 Measurement of GI
11.3.2.1 In Vivo Method
11.3.2.2 In Vitro Methods
11.3.3 Metabolic and Health Implications of Low and High GI/GL Starchy Foods
11.3.3.1 Impact on Lifestyle Diseases
11.3.3.2 Satiety
11.3.3.3 Exercise
11.3.3.4 Dental Caries
11.4 Factors Aecting Starch Digestion and Glycemic Response
11.4.1 Human Factors
11.4.2 Food Factors
11.4.2.1 Amylase Accessibility
11.4.2.2 Starch Factors
11.4.2.3 Amylase Inhibitors
11.5 RS
11.5.1 What Is RS?
11.5.2 Sources of RS
11.5.3 Production of RS
11.5.4 Measurement of RS
11.5.5 Nutritional and Safety Implication of RS
11.6 Concluding RemarksPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193140 Carbohydrates in food [texte imprimé] / Ann-Charlotte Eliasson, Editeur scientifique . - 3rd ed. . - Boca Raton : CRC Press, 2017 . - 1 vol. (XXII-639 p.) : ill., couv. ill. en coul. ; 24 cm.
ISBN : 978-1-4822-4543-1
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
GOMME NATURELLE ; MONO DISACCHARIDE ; AMIDON ; GELIFICATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE
Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]
RAMEAU
Amidons ; Appareil cardiovasculaire -- Maladies ; Céréales ; Chromatographie ; Diabète ; Digestion ; Glucides ; Index glycémique ; Membrane cellulaire ; Nutrition ; Oses ; Polysaccharides ; SantéRésumé : Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced.
New to the Third Edition:
. Explains how models for starch molecules have been improved recently leading to clearer understanding
. Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics
. Features the latest developments on research into dietary fiber and starch digestion
Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevanType de document : Livre Table des matières : Chapter 1 Chromatographic Techniques of Mono- and Disaccharides Analysis
Noureddine Benkeblia
1.1 Introduction
1.2 Objectives
1.3 Chromatographic Methods
1.3.1 History of Chromatography
1.4 Extraction of Mono- and Disaccharides for Chromatography Analyses
1.5 Tin-Layer Chromatography (TLC)
1.5.1 History of TLC
1.5.2 TLC and Mono- and Disaccharides Analysis
1.5.2.1 Solid Supports
1.5.2.2 Eluting Solvents (Phases)
1.5.2.3 Vizualization and Identification of the Deparated Molecules
1.5.2.4 Separation of Mono- and Disaccharides
1.6 Gas Chromatography
1.6.1 Derivatization
1.6.1.1 Silylation
1.6.1.2 Acetylation
1.6.1.3 Alkylation
1.6.2 Separation
1.6.3 Detection
1.6.4 GC Coupled to Mass Spectroscopy
1.7 Liquid Chromatography
1.7.1 High-Performance (Pressure) Liquid Chromatography (HPLC)
1.7.1.1 Analytical Method
1.7.2 Detection
1.7.3 High-Performance Anion-Exchange Chromatography (HPAEC)
1.7.4 Ultra Performance Liquid Chromatography (UPLC)
1.8 Liquid Chromatography Coupled with Mass Spectrometry
1.9 Conclusion
Chapter 2 Mono- and Disaccharides: Selected Physicochemical and Functional Aspects
Kirsi Jouppila
2.1 Introduction
2.2 Molecular Structure of Mono- and Disaccharides
2.3 Mono- and Disaccharides in Water Solutions
2.3.1 Solubility
2.3.2 Mutarotation
2.3.3 Effect of Mono- and Disaccharides on Colligative Properties
2.4 Mono- and Disaccharides in Solid Form
2.4.1 Crystalline State and Melting of Sugars
2.4.2 Water Sorption of Crystalline and Amorphous Sugars
2.4.3 Glass Transition and Plasticization of Amorphous Sugars
2.4.4 Critical Values for Water Content and Storage Relative Humidity
2.5 Crystallization of Mono- and Disaccharides
2.5.1 Crystallization in Solutions
2.5.2 Amorphous State and Crystallization
2.5.2.1 Effect of Plasticization on Crystallization
2.5.2.2 Kinetics of Crystallization
2.5.2.3 Leveling-Off Extent of Crystallization
2.5.2.4 Crystal Forms
2.6 Summary and Conclusions
Chapter 3 Health Aspects of Mono-and Disaccharides
Anne Raben, Ian A. Macdonald, and Mikael Fogelholm
3.1 Introduction
3.2 Absorption and Metabolism of Sugars
3.2.1 Absorption
3.2.2 Glycemic Response
3.2.3 Storage
3.3 Sugars and Obesity
3.3.1 Background
3.3.2 Epidemiological Studies
3.3.2.1 Methodological and Analytical Pitfalls
3.3.2.2 Cross-Sectional Studies
3.3.2.3 Prospective Studies
3.3.3 Intervention Studies
3.3.3.1 Short-Term Intervention Studies
3.3.3.2 Long-Term Clinical Intervention Studies
3.3.3.3 Glycemic Index, Appetite, and Body Weight Regulation
3.3.4 Conclusion
3.4 Sugars and Type 2 Diabetes Mellitus
3.4.1 Background
3.4.2 Diabetic Complications and Glycemic Control
3.4.3 Sugar Intake and the Risk of Developing Diabetes
3.4.4 Consumption of Sugars and Metabolic Control in Diabetes
3.4.5 Glycemic Index, Glycemic Load, and the Risk of Developing Type 2 Diabetes
3.4.6 Glycemic Index and Metabolic Control in Diabetes
3.4.7 Conclusion
3.5 Sugars and Cardiovascular Disease
3.5.1 Consumption of Sugars and Risk of Coronary Heart Disease
3.5.2 Glycemic Index/Load and Risk of Cardiovascular Disease
3.6 Sugars and Other Conditions
3.6.1 Sugars and Dental Health
3.6.2 Sugars and Micronutrients
3.6.3 Sugars and Cancer
Chapter 4 Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects
Roger Andersson, Eric Westerlund, and Per Åman
4.1 Introduction
4.2 Plant Cell Walls
4.3 Extraction of Polysaccharides
4.3.1 Sample Preparation
4.3.2 Extraction Conditions
4.3.3 Removal of Non-Cell-Wall Components
4.3.4 Extraction of Cell-Wall Polysaccharides
4.4 Purication of Polysaccharides
4.4.1 Methods Based on Solubility Differences
4.4.2 Methods Based on Differences in Molecular Weight
4.4.3 Methods Based on Chromatography
4.4.4 Effects on Structure
4.5 Structural Determination of Polysaccharides
4.5.1 Monosaccharide Composition
4.5.2 Determination of Absolute Conguration
4.5.3 Determination of Glycosyl Linkages and Ring Forms
4.5.4 Determination of Anomeric Conguration
4.5.5 Investigation of the Sequence of Glycosyl Residues
4.5.6 Procedure for Complete Determination of Polysaccharide Structure
4.6 Polysaccharide Structures in Cereals
4.7 Polysaccharides in Fruits and Vegetables
4.8 Analytical Aspects
4.8.1 Old Gravimetric Methods
4.8.2 Enzymatic Gravimetric Methods
4.8.3 Component Methods
4.8.3.1 Methods Based on Colorimetry
4.8.3.2 Enzymatic Chemical Methods Based on GLC
4.8.3.3 Specic Methods for Determination of Substituents
4.8.4 Method in Accordance with the Codex Definition of Dietary Fiber
4.9 Conclusions and Future
Chapter 5 Functional Properties of Cereal Cell Wall Polysaccharides
Marta S. Izydorczyk
5.1 Introduction
5.2 Structure of Cereal Grains and Composition of Cell Walls
5.3 Distribution of Nonstarch Polysaccharides in Cereal Grains
5.3.1 Barley
5.3.2 Wheat
5.3.3 Oats
5.3.4 Rye
5.4 β-Glucans
5.4.1 Molecular Structure and Weight of Cereal β-Glucans
5.4.2 Physicochemical Properties of β-Glucans
5.4.2.1 Solution Properties of β-Glucans
5.4.2.2 Gelation of β-Glucans
5.5 Preparation of β-Glucan Isolates and Enriched Grain Fractions
5.5.1 Extraction of β-Glucans from Cereal Grains
5.5.2 Production of β-Glucan–Enriched Products by Dry Grain Fractionation
5.6 Functional Properties of β-Glucans in Food Products
5.7 Arabinoxylans
5.7.1 Molecular Structure and Weight of Cereal Arabinoxylans
5.7.2 Physicochemical Properties of Arabinoxylans
5.7.2.1 Solution Properties of Arabinoxylans
5.7.2.2 Gelation of Arabinoxylans via Covalent Cross-Linking
5.7.3 Extraction of Arabinoxylans
5.7.4 Arabinoxylan-Enriched Grain Fractions
5.7.5 Functional Properties of Arabinoxylans in Food Products
Chapter 6 Hydrocolloids/Food Gums: Analytical Aspects
James N. BeMiller
6.1 Introduction
6.2 Criteria of Identity and Purity
6.3 Hydrocolloid Isolation and Fractionation
6.4 Qualitative Identication
6.4.1 DNA PCR
6.4.2 Immunoassays
6.4.3 CE
6.5 Quantitative Analysis
6.5.1 Spectrophotometric Methods
6.5.2 Use of Enzymolysis
6.5.3 Chromatographic Methods
6.5.3.1 HPLC
6.5.3.2 SEC
6.5.3.3 HPAEC
6.5.3.4 CE
6.5.4 Spectroscopic Methods
6.5.4.1 FTIR Spectroscopy
6.5.4.2 NIR Spectroscopy
6.5.4.3 NMR Spectroscopy
6.5.4.4 Other Methods
6.6 Conclusion
Chapter 7 Gums and Hydrocolloids: Functional Aspects
Jean-Louis Doublier, Catherine Garnier, and Gérard Cuvelier
7.1 Introduction
7.2 Behavior of Polysaccharides in Aqueous Solution
7.2.1 Solubilization: A Critical Step
7.2.2 Polysaccharides in Solution: Their Characterization
7.2.2.1 In Dilute Solution: Intrinsic Viscosity
7.2.2.2 Flow Behavior
7.2.2.3 Viscoelastic Behavior
7.3 Gelling Systems
7.3.1 General Considerations
7.3.1.1 Weak Gels and Strong Gels
7.3.1.2 Practical Aspects of Rheological Characterization
7.3.2 Rheological Characterization
7.3.2.1 Gel Cure
7.3.2.2 Mechanical Spectra
7.3.2.3 Mixed Gels and Composite
7.3.2.4 Weak Gels and Fluid Gels
7.3.2.5 Effect of Temperature
7.3.2.6 Rheology of High-Sugar–Polysaccharide Systems
7.4 Conclusion
Chapter 8 Nondigestible Carbohydrates Nutritional Aspects
Alison Parrett, Hannah Harris, and Christine A. Edwards
8.1 Introduction
8.1.1 Denitions
8.2 Types of NDC
8.2.1 Insoluble Polysaccharides and Plant Cell Wall Complexes (the Food Matrix)
8.2.2 Soluble NDC
8.2.2.1 Viscous Polysaccharides
8.2.2.2 Oligosaccharides
8.3 Actions in the Gastrointestinal Tract
8.3.1 Effects in the Mouth
8.3.2 Impact on Gastric Disruption and Emptying
8.3.3 Small Intestinal Effects
8.3.3.1 Glycemic Index
8.3.4 Colonic Fermentation
8.3.4.1 Actions of SCFA
8.3.4.2 Other Bioactive Molecules
8.3.4.3 Colonic pH
8.3.5 Stool Output
8.4 Potential Impact of NDC on Health and Chronic Disease
8.4.1 Recommendations and Current Intakes
8.4.2 Dietary Fiber and Health Claims
8.4.3 NDC in erapeutic Enteral Diets
8.4.4 Potential Adverse Effects of NDC
8.5 Conclusion
Chapter 9 Starch: Analytical and Structural Aspects
Eric Bertoft and Lars Nilsson
9.1 Introduction
9.2 Determination of Starch Components
9.2.1 Sample Preparation and Dissolution
9.2.2 Molar Mass, Size, and Conformational Properties
9.2.2.1 Size-Exclusion Chromatography (SEC)
9.2.2.2 Hydrodynamic Chromatography
9.2.2.3 Field-Flow Fractionation (FFF)
9.2.2.4 Concentration Detection
9.2.2.5 Multiangle Light Scattering (MALS)
9.2.2.6 Dynamic Light Scattering (DLS)
9.2.2.7 Viscometric Detection
9.2.3 Amylose and Amylopectin Content
9.2.4 Branching and Chain Length Distribution
9.2.5 Phosphorylation
9.2.6 Aspects of Starch Derivatives
9.3 Structure of Starch Components
9.3.1 Amylopectin
9.3.1.1 Unit Chains and Chain Segments
9.3.1.2 Branched Units
9.3.1.3 Covalently Bound Phosphate
9.3.2 Minor Polysaccharide Components
9.3.2.1 Amylose
9.3.2.2 Intermediate Materials
9.4 Starch Granules
9.4.1 General Structural Aspects
9.4.1.1 Morphology
9.4.1.2 Semicrystalline Architecture
9.4.2 Structural Models of Starch Granules
9.4.2.1 Amylopectin as the Semicrystalline Component
9.4.2.2 Involvement of Amylose
9.4.2.3 Swelling of Starch Granules
9.5 Conclusion
Chapter 10 Starch: Physicochemical and Functional Aspects
Ann-Charlotte Eliasson
10.1 Introduction
10.2 The Starch Granule
10.2.1 The Starch Particle
10.2.1.1 Morphological Aspects
10.2.1.2 Composition
10.2.2 Starch Crystallinity
10.2.3 Starch Granule Surface
10.3 Gelatinization
10.3.1 Gelatinization Temperature
10.3.2 Starch in Water
10.3.2.1 Loss of Birefringence
10.3.2.2 Loss of Crystallinity
10.3.2.3 Endothermic Transitions
10.3.2.4 Morphological Changes
10.3.2.5 Swelling
10.3.2.6 Leaking
10.3.3 Means of Inuencing Starch Gelatinization
10.3.3.1 Heat–Moisture Treatment
10.3.3.2 Annealing
10.4 Retrogradation of Starch
10.4.1 Components of Starch
10.4.2 Interactions of Amylopectin and Amylose
10.4.3 Storage Temperature and Water Content
10.4.4 Botanical Source
10.5 Rheological Behavior of the Starch Gel
10.5.1 Amylose Gelation and Amylose Gels
10.5.2 Amylopectin Gelation and Amylopectin Gels
10.5.3 Amylose and Amylopectin
10.5.4 Starch Granules
10.5.4.1 Phase Volume
10.5.4.2 Deformability
10.5.4.3 Adhesion
10.5.5 Starch Gels
10.5.5.1 Gelatinization
10.5.5.2 Retrogradation and Storage
10.6 Modication of Starch Properties
10.6.1 Interaction with Other Components
10.6.1.1 pH
10.6.1.2 Salt
10.6.1.3 Sugars
10.6.1.4 Lipids
10.6.1.5 Macromolecules
10.6.2 Genotypes
10.6.3 Chemical Modication
10.6.3.1 Gelatinization Behavior
10.6.3.2 Rheological Behavior
10.6.3.3 Cold Storage and Freeze–aw Stability
Chapter 11 Starch: Nutritional and Health Aspects
M. Naushad Emmambux and John R.N. Taylor
11.1 Importance of Starch in Human Nutrition
11.2 Starch Digestion and Glucose Metabolism
11.2.1 Starch Digestion in the Gastrointestinal Tract
11.2.2 Glucose Absorption and Metabolism
11.2.2.1 Glucose Absorption and Insulin Response
11.2.3 Energy Provided by Starch
11.3 Glycemic Index
11.3.1 Denition of GI
11.3.2 Measurement of GI
11.3.2.1 In Vivo Method
11.3.2.2 In Vitro Methods
11.3.3 Metabolic and Health Implications of Low and High GI/GL Starchy Foods
11.3.3.1 Impact on Lifestyle Diseases
11.3.3.2 Satiety
11.3.3.3 Exercise
11.3.3.4 Dental Caries
11.4 Factors Aecting Starch Digestion and Glycemic Response
11.4.1 Human Factors
11.4.2 Food Factors
11.4.2.1 Amylase Accessibility
11.4.2.2 Starch Factors
11.4.2.3 Amylase Inhibitors
11.5 RS
11.5.1 What Is RS?
11.5.2 Sources of RS
11.5.3 Production of RS
11.5.4 Measurement of RS
11.5.5 Nutritional and Safety Implication of RS
11.6 Concluding RemarksPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193140 Réservation
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Titre : Confectionery science and technology Type de document : texte imprimé Auteurs : Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XXI - 536 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-3-319-61740-4 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE
Liste Plan de classement
18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy]
RAMEAU
Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratésRésumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
1.1 Monosaccharides
1.1.1 Glucose/Dextrose
1.1.2 Fructose
1.1.3 Galactose
1.2 Disaccharides
1.2.1 Sucrose
1.2.2 Maltose
1.2.3 Lactose
1.3 Invert Sugar
1.3.1 Acid Hydrolysis
1.3.2 Enzyme Hydrolysis
1.4 Sugar Reactions
1.4.1 Hydrogen Bonding
1.4.2 Reducing Sugars and Mutarotation
1.4.3 Browning Reactions
1.5 Glucose (Corn) Syrup
1.5.1 Glucose Syrup Specifications
1.5.2 Production of Glucose Syrups
1.5.3 Composition
1.5.4 Properties
1.6 Polysaccharides
1.6.1 Maltodextrin
1.6.2 Polydextrose
1.6.3 Inulin
1.7 Other Natural Sweeteners
1.7.1 Honey
1.7.2 Maple Syrup
1.7.3 Molasses
1.7.4 Malt Extract
1.8 Alternative Sweeteners
1.8.1 Sugar Alcohols
1.8.2 Monosaccharide Alcohols
1.8.3 Disaccharide Alcohols
1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups
1.9 High Intensity Sweeteners
1.9.1 Sucralose
1.9.2 Aspartame
1.9.3 Acesulfame-Potassium
1.9.4 Alitame
1.9.5 Thaumatin or Talin
1.9.6 Neotame
1.9.7 Stevia
1.9.8 Luo Han Guo (Monk Fruit) Concentrates
2 Physico-chemical Properties of Sweeteners in Confections
2.1 Sweetness
2.2 Viscosity
2.3 Heat of Solution
2.4 Specific Optical Rotation
2.5 Refractive Index
2.6 Density/Specific Gravity
2.7 Boiling Point Elevation
2.8 Solubility
2.8.1 Solubility of Sugars
2.8.2 Solubility of Polyols
2.8.3 Solubility in Mixed Confectionery Syrups
2.9 Glass Transition Temperature
2.10 Crystallization Propensity
2.10.1 Generating Supersaturation
2.10.2 Crystallization
2.10.3 Seeding
2.11 State of Sugars in Confections
2.11.1 Crystal or Glass
2.11.2 Cotton Candy
3 Water
3.1 Properties of Water Important in Confections
3.1.1 Water Hardness: Dissolved Minerals
3.1.2 Metals
3.1.3 pH
3.1.4 Microbial Content
3.2 Water Content in Confections
3.2.1 Cook Temperature and Water Content
3.2.2 Measuring Water Content
3.3 Water Activity and Equilibrium Relative Humidity (ERH)
3.3.1 Measurement of Water Activity
3.3.2 Prediction of Water Activity
3.3.3 Water Activity and Microbial Stability
3.4 Moisture Absorption or Desorption Profiles
3.4.1 Measuring Absorption or Desorption Curves
3.4.2 Temperature Effects
3.5 Moisture Migration and Shelf Life
3.5.1 Moisture Migration
3.5.2 Shelf Life
4 Fats, Oils and Emulsifiers
4.1 Introduction
4.2 Chemistry of Fats and Oils
4.2.1 Chemical Structures
4.2.2 Chemical Properties
4.2.3 Lipid Oxidation
4.3 Physical Properties
4.3.1 Polymorphism
4.3.2 Phase Behavior
4.4 Crystallization of Fats
4.4.1 Nucleation
4.4.2 Growth
4.4.3 Polymorphic Transition
4.5 Modification Technologies
4.5.1 Hydrogenation
4.5.2 Fractionation
4.5.3 Interesterification
4.6 Emulsifiers
4.6.1 Use of Emulsifiers in Confections
4.6.2 Emulsifier Types and Characterization
5 Starches, Proteins, Pectin and Gums
5.1 Starch
5.1.1 Description, Size and Chape
5.1.2 Separation of Starches
5.1.3 Property of Starches
5.1.4 Modified Starches
5.2 Proteins
5.2.1 Protein Chemistry
5.2.2 Functional Properties
5.2.3 Proteins Used in Confections
5.3 Pectin
5.3.1 Pectin Chemistry
5.3.2 Testing Pectins
5.4 Gums
5.4.1 Agar: Agar
5.4.2 Alginates
5.4.3 Carrageenan (Irish Moss)
5.4.4 Gum Arabic
5.4.5 Gum Tragacanth
5.4.6 Guar Gum
6 Other Ingredients
6.1 Colors
6.1.1 Regulatory Aspects
6.1.2 Properties of Certified Dyes
6.1.3 Colors Exempt from Certification
6.2 Flavor and Flavoring Materials
6.2.1 Sources of Flavors
6.2.2 Flavor Balance
6.2.3 Flavor Sensation
6.2.4 Flavoring Materials
6.2.5 Storage of Flavoring Materials
6.3 Acids in Candies
6.3.1 Acids Used as Acidulants
6.3.2 Sourness
6.3.3 Buffer Salts
6.4 Antioxidants
6.4.1 Mechanism of Oxidative Rancidity
6.4.2 Action of Antioxidants
6.5 Glazes and Waxes
6.5.1 Glazes or Lacquers
6.5.2 Waxes
6.6 Fruit and Fruit Products
6.6.1 Composition of Fruits
6.6.2 Jams, Preserves and Purèes
6.6.3 Candied and Preserved Fruits
6.6.4 Dried Fruits
6.7 Nuts
6.7.1 Composition
6.7.2 Varieties of Nuts
6.7.3 Summary
Part II Sugar-Based Confections
7 Compressed Tablets and Lozenges
7.1 Introduction
7.2 Formulations and Ingredients
7.2.1 Base
7.2.2 Binder
7.2.3 Lubricant
7.2.4 Disintegrant
7.2.5 Acids
7.2.6 Flavors
7.2.7 Colors
7.2.8 Actives
7.3 Processing
7.3.1 Lozenges/Wafers
7.3.2 Tablets
7.4 Product Characteristics
7.4.1 Microstructure
7.4.2 Porosity and Density
7.4.3 Mechanical Properties
7.4.4 Stability
7.5 Problems and Trouble Shooting
7.5.1 Pitting
7.5.2 Capping
7.5.3 Scoring
7.5.4 Variations in Size or Shape
8 Hard Candy
8.1 Introduction
8.2 Formulations and Ingredients
8.2.1 Sweeteners
8.2.2 Flavors
8.2.3 Colors
8.2.4 Organic Acids
8.2.5 Fats
8.2.6 Fruit Juice
8.2.7 Dairy Ingredients
8.3 Processing
8.3.1 Typical Process Steps
8.3.2 Other Hard Candy Technologies
8.3.3 Rework
8.4 Product Characteristics
8.4.1 Chemical Changes
8.4.2 Microstructure
8.4.3 Stability/Shelf Life
8.5 Trouble Shooting
8.5.1 Appearance
8.5.2 Eating Quality
9 Fondants and Creams
9.1 Introduction
9.2 Formulations and Ingredients
9.2.1 Crystalline Sweetener
9.2.2 Doctoring Agent/Crystallization Control Additive
9.2.3 Humectants, Texture and Shelf Life Enhancers
9.2.4 Flavors
9.2.5 Colors
9.2.6 Frappé
9.2.7 Fats
9.2.8 Preservatives
9.2.9 Invertase
9.3 Manufacturing
9.3.1 Fondant
9.3.2 Powdered Fondant
9.3.3 Creams
9.4 Product Characteristics
9.4.1 Microstructure and Product Properties
9.4.2 Invertase
9.4.3 Stability and Shelf Life of Fondants and Creams
9.Potential Problems and Trouble Shooting
9.5.1 Hard Fondant or Cream
9.5.2 Soft Fondant/Cream
9.5.3 Sticky Fondant/Cream
9.5.4 Coarse Fondant/Cream
9.5.5 White Surface Discoloration
Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant
10 Caramel, Fudge and Toffee
10.1 Introduction
10.2 Formulations and Ingredients
10.2.1 Sweeteners
10.2.2 Dairy Ingredients
10.2.3 Fats
10.2.4 Emulsifiers
10.2.5 Hydrocolloids
10.2.6 Salts
10.2.7 Added Flavors
10.2.8 Added Colors
10.2.9 Inclusions
10.3 Processing
10.3.1 Mixing and Emulsification
10.3.2 Cooking and Browning
10.3.3 Cooling and Forming
10.4 Product Characteristics
10.4.1 Color and Flavor Generation
10.4.2 Microstructure
10.4.3 Shelf Life
10.5 Troubleshooting
10.5.1 Cold Flow
10.5.2 Stickiness
10.5.3 Hardness
10.5.4 Oil Separation
10.5.5 Sugar Graining
10.5.6 Protein Graining
11 Aerated Confections
11.1 Introduction
11.1.1 Aerated Confections
11.2 Formulations and Ingredients
11.2.1 Air
11.2.2 Sweeteners
11.2.3 Stabilizers
11.2.4 Humectants
11.2.5 Fats
11.2.6 Emulsifiers
11.2.7 Texture Modifiers
11.2.8 Fruit Juice
11.2.9 Organic Acids
11.2.10 Flavors
11.2.11 Colors
11.2.12 Gelation Aids
11.2.13 Active Ingredients
11.2.14 Inclusions
11.3 Processing
11.3.1 Dissolving and Cooking
11.3.2 Stabilizer Addition
11.3.3 Cooling
11.3.4 Aeration
11.3.5 Final Ingredient Addition
11.3.6 Cooling and Forming
11.4 Product Characteristics
11.4.1 Microstructure
11.4.2 Physical Properties
11.4.3 Shelf Life
11.5 Troubleshooting
11.5.1 Improper Density
11.5.2 Product Too Hard or Rubbery
11.5.3Product Too Sticky
11.5.4 Graining During Storage
11.5.5 Mold Growth
11.5.6 Weeping
11.5.7 Shrinkage
11.5.8 Problems in Starch Deposited Marshmallows
11.5.9 Cold Flow
12 Jellies, Gummies and Licorices
12.1 Introduction
12.2 Formulations and Ingredients
12.2.1 Sweeteners
12.2.2 Stabilizers or Hydrocolloids
12.2.3 Organic Acids
12.2.4 Flavors
12.2.5 Colors
12.2.6 Others
12.3 Processing
12.3.1 Gummies and Jellies
12.3.2 Licorice
12.4 Product Characteristics
12.4.1 Microstructure
12.4.2 Flavor Release
12.4.3 Shelf Life
12.5 Troubleshooting
12.5.1 Gummies and Jellies
12.5.2 Flour-Based Candy (Licorice and Fruit Twists)
12.5.3 Problems with the Starch Mogul
13 Sugar and Sugar-Free Panned Confections
13.1 Introduction
13.2 Formulations and Ingredients
13.2.1 Centers
13.2.2 Pre-coat Material
13.2.3 Sugar Shell
13.2.4 Colors
13.2.5 Flavors
13.2.6 Acids
13.2.7 Polish and Glaze
13.3 Processing
13.3.1 Sugar Shell Application
13.3.2 Polishing and Glazing
13.3.3 Special Decorations
13.3.4 Multicomponent Layering
13.4 Product Characteristics
13.4.1 Microstructure of Panned Sugar Shells
13.4.2 Moisture Migration
13.4.3 Shelf Life
13.5 Troubleshooting
13.5.1 Soft-Panned Candies
13.5.2 Hard-Panned Candies
13.5.3 Polishing and Glazing
14 Chewing and Bubble Gum
14.1 Introduction
14.2 Formulations and Ingredients
14.2.1 Gum Base
14.2.2 Sweeteners
14.2.3 Acid
14.2.4 Humectants/Softeners
14.2.5 Flavors
14.2.6 Colors
14.2.7 High-Intensity Sweeteners
14.2.8 Active Ingredients
14.3 Gum Manufacture
14.3.1 Mixing
14.3.2 Forming
14.4 Product Characteristics
14.4.1 Gum Microstructure and Physical Properties
14.4.2 Flavor Release
14.4.3 Shelf Life
14.5 Troubleshooting
14.5.1 Imperfect Shape
14.5.2 Gritty Texture
14.5.3 Gum Too Hard or Too Soft
14.5.4 Cud Too Small or Large
14.5.5 Poor Bubble Blowing Capability
14.5.6 Poor Flavor Release/Retention
14.5.7 Loses Color/Fades
14.5.8 Sweating Gum
14.5.9 Sticky Gum
Part III Chocolate and Compound Coatings
15 Chocolate
15.1 Introduction
15.2 Cocoa Bean Production
15.2.1 Fermentation
15.2.2 Drying
15.3 Cocoa Bean Composition and Quality Aspects
15.4 Chocolate Processing
15.4.1 Cleaning and Sorting
15.4.2 Winnowing
15.4.3 Alkalization (Dutching)
15.4.4 Roasting
15.4.5 Nib Grinding
15.4.6 Cocoa Butter and Cocoa Powder Production
15.4.7 Milk Processing for Chocolate
15.4.8 Mixing and Refining of Chocolate Mass
15.4.9 Conching
15.5 Tempering
15.5.1 Tempering Methods
15.5.2 Tempermeters
15.6 Forming
15.6.1 Depositing/Molding
15.6.2 Enrobing
15.6.3 Cold Forming Shell Technology
15.6.4 Extrusion Forming
15.6.5 Aeration
15.6.6 Panning
15.7 Cooling Tunnels
15.8 Chocolate Characteristics
15.8.1 Flavor
15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate
15.8.3 Chocolate Rheology
15.8.4 Melting Profile
15.8.5 Crystallization, Polymorphism and Tempering
15.9 Chocolate Stability and Shelf Life
15.9.1 Sugar Bloom
15.9.2 Bloom on Untempered Chocolate
15.9.3 Bloom on Undertempered Chocolate
15.9.4 Storage Bloom on Tempered Chocolate
15.9.5 Lipid Migration and Fat Bloom
15.9.6 Off Flavors
15.9.7 Oxidative Deterioration
15.10 Rework of Chocolate and Chocolate Confections
15.10.1 Reworking Chocolate
15.10.2 Reworking Chocolate Confections
16 Compound Coatings
16.1 Introduction
16.2 Formulations and Ingredients
16.2.1 Ingredients
16.2.2 Coating Formulations
16.3 Manufacturing
16.4 Applications
16.5 Compound Coating Characteristics
16.5.1 Melting Profile and Fat Modification
16.5.2 Phase Behavior
16.5.3 Viscosity and Flow Properties
16.6 Shelf Life
16.6.1 Sugar Bloom
16.6.2 Storage Bloom
16.6.3 Moisture Uptake
16.6.4 Rancidity
16.6.5 Off-Flavors
17 Chocolate Panning
17.1 Panning Operations
17.1.1 Centers
17.1.2 Chocolates and Coatings
17.1.3 Pre-coating
17.1.4 Chocolate Coating Application
17.2 Pan Types
17.3 Finishing
17.3.1 Polishing Glaze Coat
17.3.2 Glaze Coat
17.3.3 Hard Sugar Shell
17.3.4 Powdered Finishes
17.4 Storage and Handling
17.5 Trouble Shooting
17.5.1 Incomplete Coverage
17.5.2 Poor Coverage
17.5.3 Bumpy/Rough Surface
17.5.4 Chocolate Not Sticking/Peeling
17.5.5 Doubles
17.5.6 Crushed Centers
17.5.7 Bloomed PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Confectionery science and technology [texte imprimé] / Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XXI - 536 p.) : ill. en noir et en coul., couv. ill. en coul. ; 26 cm.
ISBN : 978-3-319-61740-4
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE
Liste Plan de classement
18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy]
RAMEAU
Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratésRésumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
1.1 Monosaccharides
1.1.1 Glucose/Dextrose
1.1.2 Fructose
1.1.3 Galactose
1.2 Disaccharides
1.2.1 Sucrose
1.2.2 Maltose
1.2.3 Lactose
1.3 Invert Sugar
1.3.1 Acid Hydrolysis
1.3.2 Enzyme Hydrolysis
1.4 Sugar Reactions
1.4.1 Hydrogen Bonding
1.4.2 Reducing Sugars and Mutarotation
1.4.3 Browning Reactions
1.5 Glucose (Corn) Syrup
1.5.1 Glucose Syrup Specifications
1.5.2 Production of Glucose Syrups
1.5.3 Composition
1.5.4 Properties
1.6 Polysaccharides
1.6.1 Maltodextrin
1.6.2 Polydextrose
1.6.3 Inulin
1.7 Other Natural Sweeteners
1.7.1 Honey
1.7.2 Maple Syrup
1.7.3 Molasses
1.7.4 Malt Extract
1.8 Alternative Sweeteners
1.8.1 Sugar Alcohols
1.8.2 Monosaccharide Alcohols
1.8.3 Disaccharide Alcohols
1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups
1.9 High Intensity Sweeteners
1.9.1 Sucralose
1.9.2 Aspartame
1.9.3 Acesulfame-Potassium
1.9.4 Alitame
1.9.5 Thaumatin or Talin
1.9.6 Neotame
1.9.7 Stevia
1.9.8 Luo Han Guo (Monk Fruit) Concentrates
2 Physico-chemical Properties of Sweeteners in Confections
2.1 Sweetness
2.2 Viscosity
2.3 Heat of Solution
2.4 Specific Optical Rotation
2.5 Refractive Index
2.6 Density/Specific Gravity
2.7 Boiling Point Elevation
2.8 Solubility
2.8.1 Solubility of Sugars
2.8.2 Solubility of Polyols
2.8.3 Solubility in Mixed Confectionery Syrups
2.9 Glass Transition Temperature
2.10 Crystallization Propensity
2.10.1 Generating Supersaturation
2.10.2 Crystallization
2.10.3 Seeding
2.11 State of Sugars in Confections
2.11.1 Crystal or Glass
2.11.2 Cotton Candy
3 Water
3.1 Properties of Water Important in Confections
3.1.1 Water Hardness: Dissolved Minerals
3.1.2 Metals
3.1.3 pH
3.1.4 Microbial Content
3.2 Water Content in Confections
3.2.1 Cook Temperature and Water Content
3.2.2 Measuring Water Content
3.3 Water Activity and Equilibrium Relative Humidity (ERH)
3.3.1 Measurement of Water Activity
3.3.2 Prediction of Water Activity
3.3.3 Water Activity and Microbial Stability
3.4 Moisture Absorption or Desorption Profiles
3.4.1 Measuring Absorption or Desorption Curves
3.4.2 Temperature Effects
3.5 Moisture Migration and Shelf Life
3.5.1 Moisture Migration
3.5.2 Shelf Life
4 Fats, Oils and Emulsifiers
4.1 Introduction
4.2 Chemistry of Fats and Oils
4.2.1 Chemical Structures
4.2.2 Chemical Properties
4.2.3 Lipid Oxidation
4.3 Physical Properties
4.3.1 Polymorphism
4.3.2 Phase Behavior
4.4 Crystallization of Fats
4.4.1 Nucleation
4.4.2 Growth
4.4.3 Polymorphic Transition
4.5 Modification Technologies
4.5.1 Hydrogenation
4.5.2 Fractionation
4.5.3 Interesterification
4.6 Emulsifiers
4.6.1 Use of Emulsifiers in Confections
4.6.2 Emulsifier Types and Characterization
5 Starches, Proteins, Pectin and Gums
5.1 Starch
5.1.1 Description, Size and Chape
5.1.2 Separation of Starches
5.1.3 Property of Starches
5.1.4 Modified Starches
5.2 Proteins
5.2.1 Protein Chemistry
5.2.2 Functional Properties
5.2.3 Proteins Used in Confections
5.3 Pectin
5.3.1 Pectin Chemistry
5.3.2 Testing Pectins
5.4 Gums
5.4.1 Agar: Agar
5.4.2 Alginates
5.4.3 Carrageenan (Irish Moss)
5.4.4 Gum Arabic
5.4.5 Gum Tragacanth
5.4.6 Guar Gum
6 Other Ingredients
6.1 Colors
6.1.1 Regulatory Aspects
6.1.2 Properties of Certified Dyes
6.1.3 Colors Exempt from Certification
6.2 Flavor and Flavoring Materials
6.2.1 Sources of Flavors
6.2.2 Flavor Balance
6.2.3 Flavor Sensation
6.2.4 Flavoring Materials
6.2.5 Storage of Flavoring Materials
6.3 Acids in Candies
6.3.1 Acids Used as Acidulants
6.3.2 Sourness
6.3.3 Buffer Salts
6.4 Antioxidants
6.4.1 Mechanism of Oxidative Rancidity
6.4.2 Action of Antioxidants
6.5 Glazes and Waxes
6.5.1 Glazes or Lacquers
6.5.2 Waxes
6.6 Fruit and Fruit Products
6.6.1 Composition of Fruits
6.6.2 Jams, Preserves and Purèes
6.6.3 Candied and Preserved Fruits
6.6.4 Dried Fruits
6.7 Nuts
6.7.1 Composition
6.7.2 Varieties of Nuts
6.7.3 Summary
Part II Sugar-Based Confections
7 Compressed Tablets and Lozenges
7.1 Introduction
7.2 Formulations and Ingredients
7.2.1 Base
7.2.2 Binder
7.2.3 Lubricant
7.2.4 Disintegrant
7.2.5 Acids
7.2.6 Flavors
7.2.7 Colors
7.2.8 Actives
7.3 Processing
7.3.1 Lozenges/Wafers
7.3.2 Tablets
7.4 Product Characteristics
7.4.1 Microstructure
7.4.2 Porosity and Density
7.4.3 Mechanical Properties
7.4.4 Stability
7.5 Problems and Trouble Shooting
7.5.1 Pitting
7.5.2 Capping
7.5.3 Scoring
7.5.4 Variations in Size or Shape
8 Hard Candy
8.1 Introduction
8.2 Formulations and Ingredients
8.2.1 Sweeteners
8.2.2 Flavors
8.2.3 Colors
8.2.4 Organic Acids
8.2.5 Fats
8.2.6 Fruit Juice
8.2.7 Dairy Ingredients
8.3 Processing
8.3.1 Typical Process Steps
8.3.2 Other Hard Candy Technologies
8.3.3 Rework
8.4 Product Characteristics
8.4.1 Chemical Changes
8.4.2 Microstructure
8.4.3 Stability/Shelf Life
8.5 Trouble Shooting
8.5.1 Appearance
8.5.2 Eating Quality
9 Fondants and Creams
9.1 Introduction
9.2 Formulations and Ingredients
9.2.1 Crystalline Sweetener
9.2.2 Doctoring Agent/Crystallization Control Additive
9.2.3 Humectants, Texture and Shelf Life Enhancers
9.2.4 Flavors
9.2.5 Colors
9.2.6 Frappé
9.2.7 Fats
9.2.8 Preservatives
9.2.9 Invertase
9.3 Manufacturing
9.3.1 Fondant
9.3.2 Powdered Fondant
9.3.3 Creams
9.4 Product Characteristics
9.4.1 Microstructure and Product Properties
9.4.2 Invertase
9.4.3 Stability and Shelf Life of Fondants and Creams
9.Potential Problems and Trouble Shooting
9.5.1 Hard Fondant or Cream
9.5.2 Soft Fondant/Cream
9.5.3 Sticky Fondant/Cream
9.5.4 Coarse Fondant/Cream
9.5.5 White Surface Discoloration
Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant
10 Caramel, Fudge and Toffee
10.1 Introduction
10.2 Formulations and Ingredients
10.2.1 Sweeteners
10.2.2 Dairy Ingredients
10.2.3 Fats
10.2.4 Emulsifiers
10.2.5 Hydrocolloids
10.2.6 Salts
10.2.7 Added Flavors
10.2.8 Added Colors
10.2.9 Inclusions
10.3 Processing
10.3.1 Mixing and Emulsification
10.3.2 Cooking and Browning
10.3.3 Cooling and Forming
10.4 Product Characteristics
10.4.1 Color and Flavor Generation
10.4.2 Microstructure
10.4.3 Shelf Life
10.5 Troubleshooting
10.5.1 Cold Flow
10.5.2 Stickiness
10.5.3 Hardness
10.5.4 Oil Separation
10.5.5 Sugar Graining
10.5.6 Protein Graining
11 Aerated Confections
11.1 Introduction
11.1.1 Aerated Confections
11.2 Formulations and Ingredients
11.2.1 Air
11.2.2 Sweeteners
11.2.3 Stabilizers
11.2.4 Humectants
11.2.5 Fats
11.2.6 Emulsifiers
11.2.7 Texture Modifiers
11.2.8 Fruit Juice
11.2.9 Organic Acids
11.2.10 Flavors
11.2.11 Colors
11.2.12 Gelation Aids
11.2.13 Active Ingredients
11.2.14 Inclusions
11.3 Processing
11.3.1 Dissolving and Cooking
11.3.2 Stabilizer Addition
11.3.3 Cooling
11.3.4 Aeration
11.3.5 Final Ingredient Addition
11.3.6 Cooling and Forming
11.4 Product Characteristics
11.4.1 Microstructure
11.4.2 Physical Properties
11.4.3 Shelf Life
11.5 Troubleshooting
11.5.1 Improper Density
11.5.2 Product Too Hard or Rubbery
11.5.3Product Too Sticky
11.5.4 Graining During Storage
11.5.5 Mold Growth
11.5.6 Weeping
11.5.7 Shrinkage
11.5.8 Problems in Starch Deposited Marshmallows
11.5.9 Cold Flow
12 Jellies, Gummies and Licorices
12.1 Introduction
12.2 Formulations and Ingredients
12.2.1 Sweeteners
12.2.2 Stabilizers or Hydrocolloids
12.2.3 Organic Acids
12.2.4 Flavors
12.2.5 Colors
12.2.6 Others
12.3 Processing
12.3.1 Gummies and Jellies
12.3.2 Licorice
12.4 Product Characteristics
12.4.1 Microstructure
12.4.2 Flavor Release
12.4.3 Shelf Life
12.5 Troubleshooting
12.5.1 Gummies and Jellies
12.5.2 Flour-Based Candy (Licorice and Fruit Twists)
12.5.3 Problems with the Starch Mogul
13 Sugar and Sugar-Free Panned Confections
13.1 Introduction
13.2 Formulations and Ingredients
13.2.1 Centers
13.2.2 Pre-coat Material
13.2.3 Sugar Shell
13.2.4 Colors
13.2.5 Flavors
13.2.6 Acids
13.2.7 Polish and Glaze
13.3 Processing
13.3.1 Sugar Shell Application
13.3.2 Polishing and Glazing
13.3.3 Special Decorations
13.3.4 Multicomponent Layering
13.4 Product Characteristics
13.4.1 Microstructure of Panned Sugar Shells
13.4.2 Moisture Migration
13.4.3 Shelf Life
13.5 Troubleshooting
13.5.1 Soft-Panned Candies
13.5.2 Hard-Panned Candies
13.5.3 Polishing and Glazing
14 Chewing and Bubble Gum
14.1 Introduction
14.2 Formulations and Ingredients
14.2.1 Gum Base
14.2.2 Sweeteners
14.2.3 Acid
14.2.4 Humectants/Softeners
14.2.5 Flavors
14.2.6 Colors
14.2.7 High-Intensity Sweeteners
14.2.8 Active Ingredients
14.3 Gum Manufacture
14.3.1 Mixing
14.3.2 Forming
14.4 Product Characteristics
14.4.1 Gum Microstructure and Physical Properties
14.4.2 Flavor Release
14.4.3 Shelf Life
14.5 Troubleshooting
14.5.1 Imperfect Shape
14.5.2 Gritty Texture
14.5.3 Gum Too Hard or Too Soft
14.5.4 Cud Too Small or Large
14.5.5 Poor Bubble Blowing Capability
14.5.6 Poor Flavor Release/Retention
14.5.7 Loses Color/Fades
14.5.8 Sweating Gum
14.5.9 Sticky Gum
Part III Chocolate and Compound Coatings
15 Chocolate
15.1 Introduction
15.2 Cocoa Bean Production
15.2.1 Fermentation
15.2.2 Drying
15.3 Cocoa Bean Composition and Quality Aspects
15.4 Chocolate Processing
15.4.1 Cleaning and Sorting
15.4.2 Winnowing
15.4.3 Alkalization (Dutching)
15.4.4 Roasting
15.4.5 Nib Grinding
15.4.6 Cocoa Butter and Cocoa Powder Production
15.4.7 Milk Processing for Chocolate
15.4.8 Mixing and Refining of Chocolate Mass
15.4.9 Conching
15.5 Tempering
15.5.1 Tempering Methods
15.5.2 Tempermeters
15.6 Forming
15.6.1 Depositing/Molding
15.6.2 Enrobing
15.6.3 Cold Forming Shell Technology
15.6.4 Extrusion Forming
15.6.5 Aeration
15.6.6 Panning
15.7 Cooling Tunnels
15.8 Chocolate Characteristics
15.8.1 Flavor
15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate
15.8.3 Chocolate Rheology
15.8.4 Melting Profile
15.8.5 Crystallization, Polymorphism and Tempering
15.9 Chocolate Stability and Shelf Life
15.9.1 Sugar Bloom
15.9.2 Bloom on Untempered Chocolate
15.9.3 Bloom on Undertempered Chocolate
15.9.4 Storage Bloom on Tempered Chocolate
15.9.5 Lipid Migration and Fat Bloom
15.9.6 Off Flavors
15.9.7 Oxidative Deterioration
15.10 Rework of Chocolate and Chocolate Confections
15.10.1 Reworking Chocolate
15.10.2 Reworking Chocolate Confections
16 Compound Coatings
16.1 Introduction
16.2 Formulations and Ingredients
16.2.1 Ingredients
16.2.2 Coating Formulations
16.3 Manufacturing
16.4 Applications
16.5 Compound Coating Characteristics
16.5.1 Melting Profile and Fat Modification
16.5.2 Phase Behavior
16.5.3 Viscosity and Flow Properties
16.6 Shelf Life
16.6.1 Sugar Bloom
16.6.2 Storage Bloom
16.6.3 Moisture Uptake
16.6.4 Rancidity
16.6.5 Off-Flavors
17 Chocolate Panning
17.1 Panning Operations
17.1.1 Centers
17.1.2 Chocolates and Coatings
17.1.3 Pre-coating
17.1.4 Chocolate Coating Application
17.2 Pan Types
17.3 Finishing
17.3.1 Polishing Glaze Coat
17.3.2 Glaze Coat
17.3.3 Hard Sugar Shell
17.3.4 Powdered Finishes
17.4 Storage and Handling
17.5 Trouble Shooting
17.5.1 Incomplete Coverage
17.5.2 Poor Coverage
17.5.3 Bumpy/Rough Surface
17.5.4 Chocolate Not Sticking/Peeling
17.5.5 Doubles
17.5.6 Crushed Centers
17.5.7 Bloomed PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Réservation
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Titre : Mechanism and theory in food chemistry Type de document : texte imprimé Auteurs : Dominic W.S. Wong Mention d'édition : 2nd ed. Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XVI-450 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-319-50765-1 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
ALGINATE ; CARRAGHENATE ; XANTHANE ; PECTINE ; CARAMEL ; CAROTENOIDE ; ASPARTAME ; EXHAUSTEUR DE GOUT ; GLUCANE ; HEMICELLULOSE ; AMYLASE ; ISOMERASE ; LIPOXYGENASE ; OXYDASE ; PHOSPHATE ; MYOGLOBINE ; REACTION DE MAILLARD ; LIPOLYSE ; OXYDATION ; ENCAPSULATION ; SUBSTANCE TOXIQUE
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Acide ascorbique ; Acides aminés ; Acides gras ; Aliments -- Additifs ; Aliments -- Composition ; Aliments -- Saveur ; Aliments -- Saveur et odeur ; Amidons ; Anthocyanes ; Antioxydants ; Boissons ; Cellulose ; Colloïdes ; Colorants dans les aliments ; Édulcorants ; Emulsifiants ; Émulsions ; Enzymes ; Épices ; Fruits ; Glucides ; Légumes ; Lipides ; microencapsulation ; Mycotoxines ; Oses ; Peptides ; Pigments ; Protéines ; Réactions chimiques ; Viande ; Vitamine A ; Vitamine E ; Vitamines ; Vitamines B ; Vitamines DRésumé : For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.
This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick.
Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.Type de document : Livre Table des matières : 1 Lipids
1.1 Fatty Acids and Triacylglycerols
1.2 Lipid Oxidation
1.2.1 Autoxidation
1.2.2 Primary Products of Autoxidation
1.2.3 The Stereochemistry of Product Hydroperoxides in Autoxidation
1.2.4 The Role of Metal Ions in Lipid Autoxidation
1.3 Photosensitized Oxidation.
1.4 Secondary Products from Hydroperoxides
1.5 Thermal and Oxidative Thermal Reactions
1.5.1 Thermal Reactions
1.5.2 Oxidative Thermal Reactions
1.6 Radiolysis of Lipids
1.7 Polymorphism of Triglycerides
1.7.1 Structures of Polymorphic Crystals
1.7.2 Crystal Habit of Fat
1.8 Plasticity of Fat
1.9 Hydrogenation
1.9.1 Mechanism
1.9.2 Cis-Trans Isomerization
1.9.3 Selectivity
1.10 Interesterification
1.10.1 Mechanism
1.11 Emulsions
1.11.1 Surface Tension and Surface Area
1.11.2 Formation of Emulsion
1.11.3 Breakdown of Emulsions
1.12 Emulsifiers
1.12.1 Monoglycerides
1.12.2 Monoglyceride Derivatives.
1.12.3 Ester Derivatives of Alcohols (Nonglycerol)
1.12.4 Lecithin
1.12.5 Hydrophilic/Lipophilic Balance
1.13 Molecular Arrangement of Emulsifier Molecules at the Interface: Mesomorphic
1.14 Functions of Emulsifiers in Stabilization
1.14.1 Electric Double Layer
1.14.2 Adsorption at Interface
1.14.3 Formation of Liquid-Crystalline Mesophase
1.14.4 Complexation with Starch
1.14.5 Emulsifier Interaction with Proteins
1.14.6 Control of Fat Crystallization
1.15 Antioxidants
1.15.1 Reaction Mechanism
2 Proteins
2.1 Protein Structure
2.1.1 The Role of Water
2.1.2 Change of Conformation
2.2 Protein-Stabilized Emulsification and Foaming
2.3 Gel Formation
2.4 Chemical Reactions
2.4.1 Alkali Degradation
2.4.2 Heat-Induced Formation of Isopeptides
2.4.3 Radiolysis
2.4.4 Photolysis
2.4.5 Photosensitized Oxidation
2.4.6 Chemical Oxidation
2.4.7 Reaction with Carbonyl Compounds.
2.4.8 Reaction with Products from Lipid Oxidation
2.5 Organized Protein Systems
2.5.1 Meat Proteins
2.5.2 Water-Holding Capacity
2.5.3 Milk Proteins
2.5.4 Wheat Proteins
2.5.5 Soybean Proteins
2.5.6 Collagen
3 Carbohydrates
3.1 Glycosidic Linkage
3.2 Action of Alkali on Monosaccharides
3.2.1 Aldose-Ketose Rearrangement
3.2.2 Formation of Saccharinic Acid
3.2.3 Fragmentation
3.3 Action of Acid on Monosaccharides
3.3.1 Formation of Anhydro Sugars
3.3.2 Formation of Furan Derivatives
3.4 Nonenzymatic Browning (Maillard Reaction)
3.4.1 Chemistry of the Reaction
3.4.2 Secondary Reactions
3.5 Complexes of Sugars with Metal Ions
3.5.1 In Neutral Solution
3.5.2 In Alkaline Solution
3.6 Hydrocolloids
3.7 Starch
3.7.1 Chemical Structure of Starch
3.7.2 Gelatinization and Retrogradation
3.7.3 Chemical Modification of Starch
3.7.4 Starch Structure and Digestibility
3.8 Alginate
3.8.1 Chemical Structure of Alginate
3.8.2 Gelling
3.9 Pectin
3.9.1 Chemical Structure of Pectin
3.9.2 Classification of Pectin
3.9.3 Gelling
3.10 Cellulose
3.10.1 Chemical Structure of Cellulose
3.10.2 Gelling
3.11 β-Glucan
3.12 Hemicellulose
3.12.1 Dietary Fiber.
3.13 Xanthan Gum
3.13.1 Chemical Structure of Xanthan Gum
3.13.2 Gelling
3.14 Guar Gum
3.15 Carrageenan
3.15.1 Chemical Structure of Carrageenan
3.15.2 Gelling
3.15.3 Interaction with Proteins
3.15.4 Synergism with Locust Bean Gum
4 Colorants
4.1 Light Absorption
4.2 Conjugation
4.3 Substituent Effects
4.4 Carotenoids
4.4.1 Isomerization
4.4.2 Autoxidation
4.4.3 Thermal Degradation
4.4.4 Photochemical Reactions
4.4.5 Carotenoids as Color Additives
4.4.6 Carotenoproteins and Bathochromic Shift
4.5 Annatto
4.6 Anthocyanins
4.6.1 Effect of pH on the Color of Anthocyanins
4.6.2 Thermal Degradation of Anthocyanidins
4.6.3 Decoloration by Sulfur Dioxide
4.6.4 Self-Association and Copigmentation
4.6.5 Condensation
4.6.6 Oxidation
4.7 Betanain
4.8 Caramel
4.9 Dyes and Lakes
4.10 Coordination Chemistry
4.11 Metalloporphyrin: Electronic Structure
4.12 Myoglobin
4.12.1 Molecular Structure
4.12.2 The Heme Iron
4.12.3 The Role of Globin
4.12.4 Oxygenation of Myoglobin
4.12.5 Autoxidation of Oxymyoglobin
4.12.6 Absorption Spectra
4.12.7 Myoglobin and Lipid Oxidation
4.13 Chlorophyll
4.13.1 The Magnesium-Ligand Coordination
4.13.2 Dimers and Oligomers
4.13.3 Chlorophyll Derivatives
4.13.4 Oxidation and Reduction
5 Enzymes
5.1 Papain
5.1.1 The Active-Site Region
5.1.2 The Ionization of the Essential Groups
5.1.3 Reaction Mechanism
5.1.4 Action on Meat Fractions
5.2 Lipoxygenae
5.2.1 Soybean Lipoxygenase-1
5.2.2 Regiospecificity and Stereospecificity
5.2.3 The Iron in Lipoxygenase
5.2.4 The Aerobic Reaction Mechanism
5.2.5 The Anaerobic Reaction Mechanism
5.2.6 The Fate of Hydroperoxide
5.2.7 Co-oxidation
5.3 Polyphenol Oxidase
5.3.1 Enzyme Characteristics
5.3.2 Reaction Mechanism
5.3.3 Secondary Reaction Products
5.4 Glucose Oxidase
5.4.1 Enzyme Characteristics
5.4.2 Reaction Mechanism
5.4.3 Industrial Uses
5.5 Amylases
5.5.1 Enzyme Characteristics
5.5.2 Reaction Mechanism
5.5.3 Action Pattern
5.5.4 The Multimolecular Process
5.5.5 Subsites of Amylases
5.5.6 Industrial Uses
5.6 Pectic Enzymes
5.6.1 Pectinesterases
5.6.2 Polygalacturonases
5.6.3 Pectate Lyases
5.6.4 Industrial Importance
5.7 Lipolytic Enzymes
5.7.1 Pancreatic Lipases
5.7.2 The Role of Colipase
5.7.3 Mechanism of Catalysis
5.7.4 Specificity
5.7.5 The Acyl Transfer Reaction
5.8 Xylose Isomerase
5.8.1 Protein Structure
5.8.2 Metal Cations
5.8.3 Reaction Mechanism
6 Flavors
6.1 The Sensation of Taste
6.2 The Mechanism of Taste Sensations
6.3 Glutamate and Umami Receptor
6.4 Taste Enhancers
6.5 Odor: The Stereochemical Theory for Olfaction
6.6 Character-Impact Compounds
6.7 Odorant Receptors: Molecular Mechanism of Odor Recognition
6.8 The Origin of Flavor
6.8.1 Biosynthesis
6.8.2 Chemical Reactions During Processing
6.9 Beverage Flavor
6.9.1 Tea
6.9.2 Beer
6.9.3 Coffee
6.10 Spice Flavor
6.10.1 Garlic and Onion
6.10.2 Black Pepper
6.10.3 Hot Pepper
6.10.4 Ginger
6.10.5 Peppermint
6.10.6 Cinnamon
6.11 Fruits and Vegetables
6.11.1 Fruit Flavor..
6.11.2 Vegetables
6.12 Meat Flavor
6.12.1 Simulated Meat Flavors
6.13 Microencapsulation of Flavors
7 Sweeteners
7.1 The Tripartite Theory of Sweetness
7.2 Sweet Taste Receptors
7.3 Amino Acids and Dipeptides
7.3.1 Aspartame
7.3.2 Neotame
7.4 The Aminosulfonates
7.5 Dihydrochalcone
7.6 Glycyrrhizin
7.7 Stevioside
7.8 Sugar Alcohol
7.9 Corn Sweeteners
7.10 Sweet Proteins
8 Natural Toxicants
8.1 Cyanogenic Glycosides
8.1.1 Chemical Structure
8.1.2 Mechanism of Toxicity
8.2 Glycoalkaloids
8.2.1 Chemical Structure
8.2.2 Mechanism of Toxicity
8.3 Glucosinolate
8.3.1 Chemical Structure
8.3.2 Mechanism of Toxicity
8.4 Methylxanthines
8.4.1 Metabolic Pathway
8.4.2 Mechanism of Toxicity
8.5 Amino Acids, Peptides, and Proteins
8.5.1 Nonprotein Amino Acids
8.5.2 Mechanism of Toxicity
8.5.3 Toxic Peptides
8.5.4 Proteins: Botulinum Neurotoxins
8.6 Amines
8.6.1 Metabolism
8.7 Mycotoxins
8.7.1 Chemical Structure
8.7.2 Mechanism of Toxicity
8.8 Polycyclic Aromatic Hydrocarbons
8.8.1 Chemical Structures
8.8.2 Mechanism of Toxicity
8.9 Heterocyclic Amines
8.9.1 Mutagenicity
8.9.2 Mechanism of Toxicity
8.10 Nitrosamines
8.10.1 The General Chemistry of N-Nitrosation
8.10.2 Inhibition of Nitrosation
8.10.3 Nitrosamines in Cured Meat
8.10.4 In Vivo Nitrosation
8.10.5 Chemical Reactions of Nitrosamine
8.10.6 Metabolic Mechanism
9 Additives
9.1 Phosphates
9.1.1 Chemical Structure
9.1.2 Sequestering
9.1.3 Water Holding Capacity..
9.1.4 Stabilizing Emulsion
9.1.5 Leavening
9.2 Citric Acid
9.2.1 Acidification
9.2.2 Buffering
9.2.3 Flavor Enhancing
9.2.4 Sequestering
9.2.5 Phosphoric Acid and Others
9.3 Antimicrobial Short-Chain Acid Derivatives
9.3.1 Mechanism of Inhibition
9.4 Sulfite
9.4.1 Chemical Equilibrium of the Oxospecies.
9.4.2 Inhibition of Nonenzymatic Browning
9.4.3 Inhibition of Enzymatic Browning
9.4.4 Antimicrobial Action
9.4.5 Reaction with Pyrimidines
9.4.6 Transamination
9.4.7 Free-Radical Reactions
9.4.8 Mutagenicity
9.4.9 Metabolic Pathway
10 Vitamins
10.1 Vitamin A
10.1.1 Biological Function
10.1.2 Action of Dilute Acid
10.1.3 Photochemical Reactions
10.2 Thiamin (Vitamin B1)
10.2.1 Biochemical Mechanism
10.2.2 Action of Alkali and Acid
10.2.3 Oxidation and Reduction
10.2.4 Reaction with Bisulfite
10.2.5 Photolysis
10.3 Riboflavin (Vitamin B2)
10.3.1 Biochemical Mechanism
10.3.2 Alkaline Degradation
10.3.3 Reaction with Sulfite
10.3.4 Photochemical Reaction
10.3.5 Flavin-Sensitized Reactions
10.4 Pyridoxol, Pyridoxal, and Pyridoxamine (Vitamin B6)
10.4.1 Biochemical Mechanism
10.5 Folic Acid (Vitamin B9)
10.5.1 Biological Functions
10.5.2 Degradation of Folates
10.6 Vitamin B12
10.6.1 Biochemical Mechanism
10.6.2 Photolytic Degradation
10.6.3 Oxidation
10.7 Biotin (Vitamin B7)
10.7.1 Biochemical Mechanism
10.8 Niacin (Vitamin B3)
10.8.1 Biochemical Mechanism
10.9 Vitamin C
10.9.1 Biochemical Mechanism
10.9.2 Biological Functions
10.9.3 Loss of Vitamin C
10.9.4 Uses of Vitamin C
10.10 Vitamin D
10.10.1 The Chemical Structures
10.10.2 Biological Functions
10.10.3 Side Reactions of Irradiation
10.10.4 Thermal Reaction
10.11 Vitamin E
10.11.1 Thermal Decomposition
10.11.2 Chemical Oxidation
10.11.3 Free Radical Reactions
10.11.4 Quenching of Singlet Oxygen
Supplementary Information
Appendix 1: General Kinetics of Olefin Autoxidation
Appendix 2: Singlet Oxygen
A2.1 Photosensitized Oxygenation
A2.2 Physical and Chemical Quenching
Appendix 3: Where Do the Radicals Come From?
A3.1 Photolysis
A3.2 Photodissociation
A3.3 Photosensitized Reaction
A3.4 Radiolysis
A3.5 Molecular Homolytic Decomposition
A3.6 The Fenton Reaction
A3.7 Enzyme-Catalyzed Reactions
A3.8 Reduction Potentials
Appendix 4: FlavonoidsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193326 Mechanism and theory in food chemistry [texte imprimé] / Dominic W.S. Wong . - 2nd ed. . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XVI-450 p.) : ill. en noir et en coul., couv. ill. en coul. ; 25 cm.
ISBN : 978-3-319-50765-1
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
ALGINATE ; CARRAGHENATE ; XANTHANE ; PECTINE ; CARAMEL ; CAROTENOIDE ; ASPARTAME ; EXHAUSTEUR DE GOUT ; GLUCANE ; HEMICELLULOSE ; AMYLASE ; ISOMERASE ; LIPOXYGENASE ; OXYDASE ; PHOSPHATE ; MYOGLOBINE ; REACTION DE MAILLARD ; LIPOLYSE ; OXYDATION ; ENCAPSULATION ; SUBSTANCE TOXIQUE
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Acide ascorbique ; Acides aminés ; Acides gras ; Aliments -- Additifs ; Aliments -- Composition ; Aliments -- Saveur ; Aliments -- Saveur et odeur ; Amidons ; Anthocyanes ; Antioxydants ; Boissons ; Cellulose ; Colloïdes ; Colorants dans les aliments ; Édulcorants ; Emulsifiants ; Émulsions ; Enzymes ; Épices ; Fruits ; Glucides ; Légumes ; Lipides ; microencapsulation ; Mycotoxines ; Oses ; Peptides ; Pigments ; Protéines ; Réactions chimiques ; Viande ; Vitamine A ; Vitamine E ; Vitamines ; Vitamines B ; Vitamines DRésumé : For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.
This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick.
Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.Type de document : Livre Table des matières : 1 Lipids
1.1 Fatty Acids and Triacylglycerols
1.2 Lipid Oxidation
1.2.1 Autoxidation
1.2.2 Primary Products of Autoxidation
1.2.3 The Stereochemistry of Product Hydroperoxides in Autoxidation
1.2.4 The Role of Metal Ions in Lipid Autoxidation
1.3 Photosensitized Oxidation.
1.4 Secondary Products from Hydroperoxides
1.5 Thermal and Oxidative Thermal Reactions
1.5.1 Thermal Reactions
1.5.2 Oxidative Thermal Reactions
1.6 Radiolysis of Lipids
1.7 Polymorphism of Triglycerides
1.7.1 Structures of Polymorphic Crystals
1.7.2 Crystal Habit of Fat
1.8 Plasticity of Fat
1.9 Hydrogenation
1.9.1 Mechanism
1.9.2 Cis-Trans Isomerization
1.9.3 Selectivity
1.10 Interesterification
1.10.1 Mechanism
1.11 Emulsions
1.11.1 Surface Tension and Surface Area
1.11.2 Formation of Emulsion
1.11.3 Breakdown of Emulsions
1.12 Emulsifiers
1.12.1 Monoglycerides
1.12.2 Monoglyceride Derivatives.
1.12.3 Ester Derivatives of Alcohols (Nonglycerol)
1.12.4 Lecithin
1.12.5 Hydrophilic/Lipophilic Balance
1.13 Molecular Arrangement of Emulsifier Molecules at the Interface: Mesomorphic
1.14 Functions of Emulsifiers in Stabilization
1.14.1 Electric Double Layer
1.14.2 Adsorption at Interface
1.14.3 Formation of Liquid-Crystalline Mesophase
1.14.4 Complexation with Starch
1.14.5 Emulsifier Interaction with Proteins
1.14.6 Control of Fat Crystallization
1.15 Antioxidants
1.15.1 Reaction Mechanism
2 Proteins
2.1 Protein Structure
2.1.1 The Role of Water
2.1.2 Change of Conformation
2.2 Protein-Stabilized Emulsification and Foaming
2.3 Gel Formation
2.4 Chemical Reactions
2.4.1 Alkali Degradation
2.4.2 Heat-Induced Formation of Isopeptides
2.4.3 Radiolysis
2.4.4 Photolysis
2.4.5 Photosensitized Oxidation
2.4.6 Chemical Oxidation
2.4.7 Reaction with Carbonyl Compounds.
2.4.8 Reaction with Products from Lipid Oxidation
2.5 Organized Protein Systems
2.5.1 Meat Proteins
2.5.2 Water-Holding Capacity
2.5.3 Milk Proteins
2.5.4 Wheat Proteins
2.5.5 Soybean Proteins
2.5.6 Collagen
3 Carbohydrates
3.1 Glycosidic Linkage
3.2 Action of Alkali on Monosaccharides
3.2.1 Aldose-Ketose Rearrangement
3.2.2 Formation of Saccharinic Acid
3.2.3 Fragmentation
3.3 Action of Acid on Monosaccharides
3.3.1 Formation of Anhydro Sugars
3.3.2 Formation of Furan Derivatives
3.4 Nonenzymatic Browning (Maillard Reaction)
3.4.1 Chemistry of the Reaction
3.4.2 Secondary Reactions
3.5 Complexes of Sugars with Metal Ions
3.5.1 In Neutral Solution
3.5.2 In Alkaline Solution
3.6 Hydrocolloids
3.7 Starch
3.7.1 Chemical Structure of Starch
3.7.2 Gelatinization and Retrogradation
3.7.3 Chemical Modification of Starch
3.7.4 Starch Structure and Digestibility
3.8 Alginate
3.8.1 Chemical Structure of Alginate
3.8.2 Gelling
3.9 Pectin
3.9.1 Chemical Structure of Pectin
3.9.2 Classification of Pectin
3.9.3 Gelling
3.10 Cellulose
3.10.1 Chemical Structure of Cellulose
3.10.2 Gelling
3.11 β-Glucan
3.12 Hemicellulose
3.12.1 Dietary Fiber.
3.13 Xanthan Gum
3.13.1 Chemical Structure of Xanthan Gum
3.13.2 Gelling
3.14 Guar Gum
3.15 Carrageenan
3.15.1 Chemical Structure of Carrageenan
3.15.2 Gelling
3.15.3 Interaction with Proteins
3.15.4 Synergism with Locust Bean Gum
4 Colorants
4.1 Light Absorption
4.2 Conjugation
4.3 Substituent Effects
4.4 Carotenoids
4.4.1 Isomerization
4.4.2 Autoxidation
4.4.3 Thermal Degradation
4.4.4 Photochemical Reactions
4.4.5 Carotenoids as Color Additives
4.4.6 Carotenoproteins and Bathochromic Shift
4.5 Annatto
4.6 Anthocyanins
4.6.1 Effect of pH on the Color of Anthocyanins
4.6.2 Thermal Degradation of Anthocyanidins
4.6.3 Decoloration by Sulfur Dioxide
4.6.4 Self-Association and Copigmentation
4.6.5 Condensation
4.6.6 Oxidation
4.7 Betanain
4.8 Caramel
4.9 Dyes and Lakes
4.10 Coordination Chemistry
4.11 Metalloporphyrin: Electronic Structure
4.12 Myoglobin
4.12.1 Molecular Structure
4.12.2 The Heme Iron
4.12.3 The Role of Globin
4.12.4 Oxygenation of Myoglobin
4.12.5 Autoxidation of Oxymyoglobin
4.12.6 Absorption Spectra
4.12.7 Myoglobin and Lipid Oxidation
4.13 Chlorophyll
4.13.1 The Magnesium-Ligand Coordination
4.13.2 Dimers and Oligomers
4.13.3 Chlorophyll Derivatives
4.13.4 Oxidation and Reduction
5 Enzymes
5.1 Papain
5.1.1 The Active-Site Region
5.1.2 The Ionization of the Essential Groups
5.1.3 Reaction Mechanism
5.1.4 Action on Meat Fractions
5.2 Lipoxygenae
5.2.1 Soybean Lipoxygenase-1
5.2.2 Regiospecificity and Stereospecificity
5.2.3 The Iron in Lipoxygenase
5.2.4 The Aerobic Reaction Mechanism
5.2.5 The Anaerobic Reaction Mechanism
5.2.6 The Fate of Hydroperoxide
5.2.7 Co-oxidation
5.3 Polyphenol Oxidase
5.3.1 Enzyme Characteristics
5.3.2 Reaction Mechanism
5.3.3 Secondary Reaction Products
5.4 Glucose Oxidase
5.4.1 Enzyme Characteristics
5.4.2 Reaction Mechanism
5.4.3 Industrial Uses
5.5 Amylases
5.5.1 Enzyme Characteristics
5.5.2 Reaction Mechanism
5.5.3 Action Pattern
5.5.4 The Multimolecular Process
5.5.5 Subsites of Amylases
5.5.6 Industrial Uses
5.6 Pectic Enzymes
5.6.1 Pectinesterases
5.6.2 Polygalacturonases
5.6.3 Pectate Lyases
5.6.4 Industrial Importance
5.7 Lipolytic Enzymes
5.7.1 Pancreatic Lipases
5.7.2 The Role of Colipase
5.7.3 Mechanism of Catalysis
5.7.4 Specificity
5.7.5 The Acyl Transfer Reaction
5.8 Xylose Isomerase
5.8.1 Protein Structure
5.8.2 Metal Cations
5.8.3 Reaction Mechanism
6 Flavors
6.1 The Sensation of Taste
6.2 The Mechanism of Taste Sensations
6.3 Glutamate and Umami Receptor
6.4 Taste Enhancers
6.5 Odor: The Stereochemical Theory for Olfaction
6.6 Character-Impact Compounds
6.7 Odorant Receptors: Molecular Mechanism of Odor Recognition
6.8 The Origin of Flavor
6.8.1 Biosynthesis
6.8.2 Chemical Reactions During Processing
6.9 Beverage Flavor
6.9.1 Tea
6.9.2 Beer
6.9.3 Coffee
6.10 Spice Flavor
6.10.1 Garlic and Onion
6.10.2 Black Pepper
6.10.3 Hot Pepper
6.10.4 Ginger
6.10.5 Peppermint
6.10.6 Cinnamon
6.11 Fruits and Vegetables
6.11.1 Fruit Flavor..
6.11.2 Vegetables
6.12 Meat Flavor
6.12.1 Simulated Meat Flavors
6.13 Microencapsulation of Flavors
7 Sweeteners
7.1 The Tripartite Theory of Sweetness
7.2 Sweet Taste Receptors
7.3 Amino Acids and Dipeptides
7.3.1 Aspartame
7.3.2 Neotame
7.4 The Aminosulfonates
7.5 Dihydrochalcone
7.6 Glycyrrhizin
7.7 Stevioside
7.8 Sugar Alcohol
7.9 Corn Sweeteners
7.10 Sweet Proteins
8 Natural Toxicants
8.1 Cyanogenic Glycosides
8.1.1 Chemical Structure
8.1.2 Mechanism of Toxicity
8.2 Glycoalkaloids
8.2.1 Chemical Structure
8.2.2 Mechanism of Toxicity
8.3 Glucosinolate
8.3.1 Chemical Structure
8.3.2 Mechanism of Toxicity
8.4 Methylxanthines
8.4.1 Metabolic Pathway
8.4.2 Mechanism of Toxicity
8.5 Amino Acids, Peptides, and Proteins
8.5.1 Nonprotein Amino Acids
8.5.2 Mechanism of Toxicity
8.5.3 Toxic Peptides
8.5.4 Proteins: Botulinum Neurotoxins
8.6 Amines
8.6.1 Metabolism
8.7 Mycotoxins
8.7.1 Chemical Structure
8.7.2 Mechanism of Toxicity
8.8 Polycyclic Aromatic Hydrocarbons
8.8.1 Chemical Structures
8.8.2 Mechanism of Toxicity
8.9 Heterocyclic Amines
8.9.1 Mutagenicity
8.9.2 Mechanism of Toxicity
8.10 Nitrosamines
8.10.1 The General Chemistry of N-Nitrosation
8.10.2 Inhibition of Nitrosation
8.10.3 Nitrosamines in Cured Meat
8.10.4 In Vivo Nitrosation
8.10.5 Chemical Reactions of Nitrosamine
8.10.6 Metabolic Mechanism
9 Additives
9.1 Phosphates
9.1.1 Chemical Structure
9.1.2 Sequestering
9.1.3 Water Holding Capacity..
9.1.4 Stabilizing Emulsion
9.1.5 Leavening
9.2 Citric Acid
9.2.1 Acidification
9.2.2 Buffering
9.2.3 Flavor Enhancing
9.2.4 Sequestering
9.2.5 Phosphoric Acid and Others
9.3 Antimicrobial Short-Chain Acid Derivatives
9.3.1 Mechanism of Inhibition
9.4 Sulfite
9.4.1 Chemical Equilibrium of the Oxospecies.
9.4.2 Inhibition of Nonenzymatic Browning
9.4.3 Inhibition of Enzymatic Browning
9.4.4 Antimicrobial Action
9.4.5 Reaction with Pyrimidines
9.4.6 Transamination
9.4.7 Free-Radical Reactions
9.4.8 Mutagenicity
9.4.9 Metabolic Pathway
10 Vitamins
10.1 Vitamin A
10.1.1 Biological Function
10.1.2 Action of Dilute Acid
10.1.3 Photochemical Reactions
10.2 Thiamin (Vitamin B1)
10.2.1 Biochemical Mechanism
10.2.2 Action of Alkali and Acid
10.2.3 Oxidation and Reduction
10.2.4 Reaction with Bisulfite
10.2.5 Photolysis
10.3 Riboflavin (Vitamin B2)
10.3.1 Biochemical Mechanism
10.3.2 Alkaline Degradation
10.3.3 Reaction with Sulfite
10.3.4 Photochemical Reaction
10.3.5 Flavin-Sensitized Reactions
10.4 Pyridoxol, Pyridoxal, and Pyridoxamine (Vitamin B6)
10.4.1 Biochemical Mechanism
10.5 Folic Acid (Vitamin B9)
10.5.1 Biological Functions
10.5.2 Degradation of Folates
10.6 Vitamin B12
10.6.1 Biochemical Mechanism
10.6.2 Photolytic Degradation
10.6.3 Oxidation
10.7 Biotin (Vitamin B7)
10.7.1 Biochemical Mechanism
10.8 Niacin (Vitamin B3)
10.8.1 Biochemical Mechanism
10.9 Vitamin C
10.9.1 Biochemical Mechanism
10.9.2 Biological Functions
10.9.3 Loss of Vitamin C
10.9.4 Uses of Vitamin C
10.10 Vitamin D
10.10.1 The Chemical Structures
10.10.2 Biological Functions
10.10.3 Side Reactions of Irradiation
10.10.4 Thermal Reaction
10.11 Vitamin E
10.11.1 Thermal Decomposition
10.11.2 Chemical Oxidation
10.11.3 Free Radical Reactions
10.11.4 Quenching of Singlet Oxygen
Supplementary Information
Appendix 1: General Kinetics of Olefin Autoxidation
Appendix 2: Singlet Oxygen
A2.1 Photosensitized Oxygenation
A2.2 Physical and Chemical Quenching
Appendix 3: Where Do the Radicals Come From?
A3.1 Photolysis
A3.2 Photodissociation
A3.3 Photosensitized Reaction
A3.4 Radiolysis
A3.5 Molecular Homolytic Decomposition
A3.6 The Fenton Reaction
A3.7 Enzyme-Catalyzed Reactions
A3.8 Reduction Potentials
Appendix 4: FlavonoidsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193326 Réservation
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