Food. The chemistry of its components. [texte imprimé] / Tom P. Coultate  . -  5e éd. . - Cambridge : Royal Society of Chemistry, 2009 . - 501 p.
ISBN : 978-0-85404-111-4 : 35,95
Annexes
Bibliographie
Illustrations
Index
Langues : Anglais (eng)

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