Titre : | Principles of food chemistry | Type de document : | texte imprimé | Auteurs : | John M. deMan ; John W. Finley ; W. Jeffrey Hurst ; Chang Yong Lee | Mention d'édition : | 4th ed. | Editeur : | Cham [Switzerland] : Springer International Publishing AG | Année de publication : | 2018 | Collection : | Food Science Text Series | Importance : | 1 vol. (XVIII-607 p.) | Présentation : | ill. en noir et en coul., couv. ill. en coul. | Format : | 26 cm | ISBN/ISSN/EAN : | 978-3-319-87592-7 | Note générale : | Bibliogr. Index. Annexes | Langues : | Anglais (eng) | Catégories : | Liste Plan de classement 4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy] RAMEAU Aliments -- Composition ; Aliments -- Teneur en eau ; Lipides dans l'alimentation ; Acides aminés dans l'alimentation ; Protéines ; Glucides dans l'alimentation ; Minéraux dans l'alimentation ; Colorants dans les aliments ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Vitamines dans l'alimentation ; Enzymes ; Fruits ; Légumes ; Épices ; Plantes aromatiques ; Bière ; Vin ; Organismes transgéniques ; Aliments -- Additifs ; Aliments -- Contamination
| Résumé : | Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. | Type de document : | Livre | Table des matières : | 1 Water
Yrjo H. Roos, John W. Finley, and John M. deMan
Water in Foods
Physical Properties of Water and Ice
Structure of the Water Molecule
Structure of Ice
Growth of Ice Crystals
Latent Heat of Fusion
Solidification Without Crystallization
Surface Tension of Water
Examples of Surface Tension
Colligative Properties of Aqueous Solutions
Freezing Point Depression
Boiling Point Elevation
Osmotic Pressure
Vapor Pressure Lowering
Ionic Interactions Are Attractions Between Oppositely Charged Ions
Properties of Hydrogen Bonds
Hydrophobic Interactions
Water Activity and Sorption Phenomena
Types of Water
Phase Diagram
The Glass Transition
Water Activity and Reaction Rate
Water Activity and Food Spoilage
Water Activity and Packaging
Water Activity and Food Processing
2 Lipids
John W. Finley and John M. deMan
Shorthand Description of Fatty Acids and Glycerides
Fatty Acids
Lipid Nomenclature
Cis and trans Fatty Acids
Triglycerides
Component Glycerides
Waxes
Phospholipids
Unsaponifiables
Terpenes
Steroids
Phytosterols
Lipid Reactions
Fatty Acid Salts
Hydrolysis
Interesterification Hydrogenation
Lipid Oxidation
Initiation
Propagation
Termination
Photooxidation
Heated Fats: Frying
Flavor Reversion
Physical Properties
Fractionation
Emulsions and Emulsifiers
Fat Replacers
3 Amino Acids and Proteins
Michael Appell, W. Jeffrey Hurst, John W. Finley, and John M. deMan
Amino Acids
Peptides and Proteins
Protein Classification
Simple Proteins
Conjugated Proteins
Derived Proteins
Protein Structure
Denaturation
Non-enzymic Browning
Chemical Changes
Functional Properties
Surface Activity of Proteins
Gel Formation
Animal Proteins
Milk Proteins
Meat Proteins
Meromysin
Collagen
Fish Proteins
Egg Proteins
Plant Proteins
Wheat Proteins
Maize Proteins
Rice Proteins
Soybean Proteins
Gluten Sensitivity
Test Methods
4 Carbohydrates
Gillian Eggleston, John W. Finley, and John M. deMan
Monosaccharides
Related Compounds to Monosaccharides
Amino Sugars
Glycosides
Sugar Alcohols
Oligosaccharides
Disaccharides
Chemical Reactions of Sugars
Compounds Related to Sugars
Polysaccharides
Starch
Starch Degrading Enzymes
High Fructose Corn Syrup (HFCS)
Starch Hydrolyzates: Corn Sweeteners
Modified Starches
Glycogen
Cellulose
Pentosans/Hemicelluloses
Lignin
Cyclodextrins
Polydextrose
Pectins
Gums
Dietary Fiber
5 Minerals
John W. Finley and John M. deMan
Interactions with Other Food Components
Major Minerals
Sodium
Potassium
Magnesium
Calcium
Phosphates
Minerals in Milk
Minerals in Meat
Minerals in Plant Products
Chloride
Trace Elements
Iron
Cobalt
Copper
Zinc
Manganese
Molybdenum
Selenium
Fluorine
Iodine
Chromium
Additional Information on Trace Elements
Metal Uptake in Canned Foods
6 Color and Food Colorants
CIE System
Munsell System
Hunter System
Lovibond System
Gloss
Food Colorants
Certified (Synthetic) Color
Colors Exempt from Certification (Natural)
Tetrapyrrole Pigments
Myoglobins
Chlorophylls
Isoprenoid Derivative Pigments
Carotenoids
Benzopyran Derivative Pigments
Anthocyanins and Flavonoids
Other Pigments
Betalains
7 Flavor
Han-Seok Seo, John W. Finley, and John M. deMan
Taste Sensations
Chemical Structure and Taste
Sweet Taste
Sour Taste
Salty Taste
Bitter Taste
Other Aspects of Taste
Taste Inhibition and Modification
Flavor Enhancement—Umami
Odor
Odor and Molecular Structure
Description of Food and Beverage Flavors
Astringency
Flavor and Off-Flavor
Flavor of Some Foods
Bread
Meat
Fish
Milk
Cheese
Fruits
Vegetables
Tea
Coffee
Alcoholic Beverages
8 Texture
Harry Levine and John W. Finley
Fluids
Texture of Solids
Texture Profile
Measurement of Texture
Force and Stress
Deformation and Strain
Principles of Measurement
Different Types of Bodies
The Elastic Body
The Retarded Elastic Body
The Viscous Body
The Viscoelastic Body
The Plastic Body
The Thixotropic Body
Dynamic Behavior
Rheology Applications in Foods
Textural Properties of some Foods
Meat Texture
Wheat Flour Dough
Fats
Fruits and Vegetables
Starch
Microstructure
Water Activity and Texture
9 Vitamins
John W. Finley and John M. deMan
Fat-Soluble Vitamins
Vitamin A (Retinol)
Vitamin D
Tocopherols (Vitamin E)
Vitamin K
Water-Soluble Vitamins
Vitamin C (L-Ascorbic Acid)
Vitamin B1 (Thiamin)
Vitamin B2 (Riboflavin)
Vitamin B6 (Pyridoxine)
Niacin
Vitamin B12 (Cyanocobalamine)
Folic Acid (Folacin)
Pantothenic Acid
Biotin
Vitamins as Food Ingredients
10 Enzymes
John M. deMan and Chang Yong Lee Introduction
Nature and Kinetics of Enzymes
Nature of Enzymes
Kinetics of Enzymes
Specificity
Classification
Enzyme Production
Hydrolases
Esterases
Amylases
Pectic Enzymes
Proteases
Protein Hydrolysates
Oxidoreductases
Phenolases
Glucose Oxidase (β-d-Glucose: Oxygen Oxidoreductase)
Catalase (Hydrogen Peroxide: Hydrogen Peroxide Oxidoreductase)
Peroxidase (Donor: Hydrogen Peroxide Oxidoreductase)
Lipoxygenase (Linoleate: Oxygen Oxidoreductase)
Xanthine Oxidase (Xanthine: Oxygen Oxidoreductase)
Immobilized Enzymes
11 Fruits and Vegetables
Chang Yong Lee
Major and Minor Components
Water
Carbohydrates
Proteins and Nitrogenous
Lipids
Minor Composition
Organic Acids
Phenolic Compounds
Minerals
Pigments
Postharvest Deterioration
Cellular Components and Physiology of Fruits and Vegetables
Respiration
Environmental Factors
Effects of Processing on Fruits and Vegetables
Carbohydrate Reactions
Protein Reactions Lipid Reactions
Color Change
Flavor Change
Texture Change
Nutrient Loss
Dehydration of Fruits and Vegetables
Canning of Fruits and Vegetables
Freezing of Fruits and Vegetables
Lactic Acid Fermentation
12 Herbs and Spices
Zhuohong Xie and John W. Finley
Black Pepper
Vanilla
Cardamom
Ginger
Turmeric
Cinnamon
Ginseng
Ginkgo
Food Fraud Risks
13 Beer and Wine
John W. Finley
Alcoholic Fermentation
Beer
Raw Materials
Hops
Yeast
Wine
Wine Grape Production
Wine Production
14 Genetically Modified Crops
W. Jeffrey Hurst and John W. Finley
Applications of Genetically Modified Crops
Testing
Regulation
Future Challenges
GMO Dictionary
Flour
15 Additives and Contaminants
W. Jeffrey Hurst, John W. Finley and John M. deMan
Food Toxins
Food Additives
Benzoic Acid
Parabens
Sorbic Acid
Sulfites
Nitrates and Nitrites
Hydrogen Peroxide
Sodium Chloride
Bacteriocins
Antioxidants
Emulsifiers
Bread Improvers
Incidental Additives or Contaminants
Pesticides
Dioxin
Polychlorinated Biphenyls (PCBs)
Antibiotics
Trace Metals
Mercury
Lead and Tin
Cadmium
Arsenic
Polycyclic Aromatic Hydrocarbons (PAHs)
Caffeine
Appendix A: Moisture Analysis
Appendix B: Units and Conversion Factors
Appendix C: Greek Alphabet | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197712 |
Principles of food chemistry [texte imprimé] / John M. deMan ; John W. Finley ; W. Jeffrey Hurst ; Chang Yong Lee . - 4th ed. . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XVIII-607 p.) : ill. en noir et en coul., couv. ill. en coul. ; 26 cm. - ( Food Science Text Series) . ISBN : 978-3-319-87592-7 Bibliogr. Index. Annexes Langues : Anglais ( eng) Catégories : | Liste Plan de classement 4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy] RAMEAU Aliments -- Composition ; Aliments -- Teneur en eau ; Lipides dans l'alimentation ; Acides aminés dans l'alimentation ; Protéines ; Glucides dans l'alimentation ; Minéraux dans l'alimentation ; Colorants dans les aliments ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Vitamines dans l'alimentation ; Enzymes ; Fruits ; Légumes ; Épices ; Plantes aromatiques ; Bière ; Vin ; Organismes transgéniques ; Aliments -- Additifs ; Aliments -- Contamination
| Résumé : | Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. | Type de document : | Livre | Table des matières : | 1 Water
Yrjo H. Roos, John W. Finley, and John M. deMan
Water in Foods
Physical Properties of Water and Ice
Structure of the Water Molecule
Structure of Ice
Growth of Ice Crystals
Latent Heat of Fusion
Solidification Without Crystallization
Surface Tension of Water
Examples of Surface Tension
Colligative Properties of Aqueous Solutions
Freezing Point Depression
Boiling Point Elevation
Osmotic Pressure
Vapor Pressure Lowering
Ionic Interactions Are Attractions Between Oppositely Charged Ions
Properties of Hydrogen Bonds
Hydrophobic Interactions
Water Activity and Sorption Phenomena
Types of Water
Phase Diagram
The Glass Transition
Water Activity and Reaction Rate
Water Activity and Food Spoilage
Water Activity and Packaging
Water Activity and Food Processing
2 Lipids
John W. Finley and John M. deMan
Shorthand Description of Fatty Acids and Glycerides
Fatty Acids
Lipid Nomenclature
Cis and trans Fatty Acids
Triglycerides
Component Glycerides
Waxes
Phospholipids
Unsaponifiables
Terpenes
Steroids
Phytosterols
Lipid Reactions
Fatty Acid Salts
Hydrolysis
Interesterification Hydrogenation
Lipid Oxidation
Initiation
Propagation
Termination
Photooxidation
Heated Fats: Frying
Flavor Reversion
Physical Properties
Fractionation
Emulsions and Emulsifiers
Fat Replacers
3 Amino Acids and Proteins
Michael Appell, W. Jeffrey Hurst, John W. Finley, and John M. deMan
Amino Acids
Peptides and Proteins
Protein Classification
Simple Proteins
Conjugated Proteins
Derived Proteins
Protein Structure
Denaturation
Non-enzymic Browning
Chemical Changes
Functional Properties
Surface Activity of Proteins
Gel Formation
Animal Proteins
Milk Proteins
Meat Proteins
Meromysin
Collagen
Fish Proteins
Egg Proteins
Plant Proteins
Wheat Proteins
Maize Proteins
Rice Proteins
Soybean Proteins
Gluten Sensitivity
Test Methods
4 Carbohydrates
Gillian Eggleston, John W. Finley, and John M. deMan
Monosaccharides
Related Compounds to Monosaccharides
Amino Sugars
Glycosides
Sugar Alcohols
Oligosaccharides
Disaccharides
Chemical Reactions of Sugars
Compounds Related to Sugars
Polysaccharides
Starch
Starch Degrading Enzymes
High Fructose Corn Syrup (HFCS)
Starch Hydrolyzates: Corn Sweeteners
Modified Starches
Glycogen
Cellulose
Pentosans/Hemicelluloses
Lignin
Cyclodextrins
Polydextrose
Pectins
Gums
Dietary Fiber
5 Minerals
John W. Finley and John M. deMan
Interactions with Other Food Components
Major Minerals
Sodium
Potassium
Magnesium
Calcium
Phosphates
Minerals in Milk
Minerals in Meat
Minerals in Plant Products
Chloride
Trace Elements
Iron
Cobalt
Copper
Zinc
Manganese
Molybdenum
Selenium
Fluorine
Iodine
Chromium
Additional Information on Trace Elements
Metal Uptake in Canned Foods
6 Color and Food Colorants
CIE System
Munsell System
Hunter System
Lovibond System
Gloss
Food Colorants
Certified (Synthetic) Color
Colors Exempt from Certification (Natural)
Tetrapyrrole Pigments
Myoglobins
Chlorophylls
Isoprenoid Derivative Pigments
Carotenoids
Benzopyran Derivative Pigments
Anthocyanins and Flavonoids
Other Pigments
Betalains
7 Flavor
Han-Seok Seo, John W. Finley, and John M. deMan
Taste Sensations
Chemical Structure and Taste
Sweet Taste
Sour Taste
Salty Taste
Bitter Taste
Other Aspects of Taste
Taste Inhibition and Modification
Flavor Enhancement—Umami
Odor
Odor and Molecular Structure
Description of Food and Beverage Flavors
Astringency
Flavor and Off-Flavor
Flavor of Some Foods
Bread
Meat
Fish
Milk
Cheese
Fruits
Vegetables
Tea
Coffee
Alcoholic Beverages
8 Texture
Harry Levine and John W. Finley
Fluids
Texture of Solids
Texture Profile
Measurement of Texture
Force and Stress
Deformation and Strain
Principles of Measurement
Different Types of Bodies
The Elastic Body
The Retarded Elastic Body
The Viscous Body
The Viscoelastic Body
The Plastic Body
The Thixotropic Body
Dynamic Behavior
Rheology Applications in Foods
Textural Properties of some Foods
Meat Texture
Wheat Flour Dough
Fats
Fruits and Vegetables
Starch
Microstructure
Water Activity and Texture
9 Vitamins
John W. Finley and John M. deMan
Fat-Soluble Vitamins
Vitamin A (Retinol)
Vitamin D
Tocopherols (Vitamin E)
Vitamin K
Water-Soluble Vitamins
Vitamin C (L-Ascorbic Acid)
Vitamin B1 (Thiamin)
Vitamin B2 (Riboflavin)
Vitamin B6 (Pyridoxine)
Niacin
Vitamin B12 (Cyanocobalamine)
Folic Acid (Folacin)
Pantothenic Acid
Biotin
Vitamins as Food Ingredients
10 Enzymes
John M. deMan and Chang Yong Lee Introduction
Nature and Kinetics of Enzymes
Nature of Enzymes
Kinetics of Enzymes
Specificity
Classification
Enzyme Production
Hydrolases
Esterases
Amylases
Pectic Enzymes
Proteases
Protein Hydrolysates
Oxidoreductases
Phenolases
Glucose Oxidase (β-d-Glucose: Oxygen Oxidoreductase)
Catalase (Hydrogen Peroxide: Hydrogen Peroxide Oxidoreductase)
Peroxidase (Donor: Hydrogen Peroxide Oxidoreductase)
Lipoxygenase (Linoleate: Oxygen Oxidoreductase)
Xanthine Oxidase (Xanthine: Oxygen Oxidoreductase)
Immobilized Enzymes
11 Fruits and Vegetables
Chang Yong Lee
Major and Minor Components
Water
Carbohydrates
Proteins and Nitrogenous
Lipids
Minor Composition
Organic Acids
Phenolic Compounds
Minerals
Pigments
Postharvest Deterioration
Cellular Components and Physiology of Fruits and Vegetables
Respiration
Environmental Factors
Effects of Processing on Fruits and Vegetables
Carbohydrate Reactions
Protein Reactions Lipid Reactions
Color Change
Flavor Change
Texture Change
Nutrient Loss
Dehydration of Fruits and Vegetables
Canning of Fruits and Vegetables
Freezing of Fruits and Vegetables
Lactic Acid Fermentation
12 Herbs and Spices
Zhuohong Xie and John W. Finley
Black Pepper
Vanilla
Cardamom
Ginger
Turmeric
Cinnamon
Ginseng
Ginkgo
Food Fraud Risks
13 Beer and Wine
John W. Finley
Alcoholic Fermentation
Beer
Raw Materials
Hops
Yeast
Wine
Wine Grape Production
Wine Production
14 Genetically Modified Crops
W. Jeffrey Hurst and John W. Finley
Applications of Genetically Modified Crops
Testing
Regulation
Future Challenges
GMO Dictionary
Flour
15 Additives and Contaminants
W. Jeffrey Hurst, John W. Finley and John M. deMan
Food Toxins
Food Additives
Benzoic Acid
Parabens
Sorbic Acid
Sulfites
Nitrates and Nitrites
Hydrogen Peroxide
Sodium Chloride
Bacteriocins
Antioxidants
Emulsifiers
Bread Improvers
Incidental Additives or Contaminants
Pesticides
Dioxin
Polychlorinated Biphenyls (PCBs)
Antibiotics
Trace Metals
Mercury
Lead and Tin
Cadmium
Arsenic
Polycyclic Aromatic Hydrocarbons (PAHs)
Caffeine
Appendix A: Moisture Analysis
Appendix B: Units and Conversion Factors
Appendix C: Greek Alphabet | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197712 |
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