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Titre :	Mechanism and theory in food chemistry Ajouter au panier
Auteur(s) :	Dominic W.S. Wong
Type de document :	Livre
Sujets :	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 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 D
Résumé :	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 tic[...] 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.
Editeur(s) :	Cham [Switzerland] : Springer International Publishing AG
Date de publication :	2018
Mention d'édition :	2nd ed.
Format :	1 vol. (XVI-450 p.) / ill. en noir et en coul., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index. Annexes
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 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: Flavonoids
Langue(s) :	Anglais
Identifiant :	978-3-319-50765-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193326

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