Riassunto
This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components.
The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics.
Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling.
Contenuti
Each chapter ends with a section of references.
Preface
FOOD COMPONENTS AND THEIR ROLE IN FOOD QUALITY
- The Main Food Components - The Quality of Foods - The Functional Properties of Food Components - The Role of Chemistry and Processing Factors
WATER AND FOOD QUALITY
- Introduction - Structure and Properties of Water - Water in Food - Water Supply, Quality, and Disposal
MINERAL COMPONENTS
- The and Role of Minerals in Foods - Interaction with Dietary Components - Role in Food Processing - The Effect of Storage and Processing on the Mineral Components in Foods - The Chemical Nature of Toxicity of Some Mineral Food Components
SACCHARIDES
- Natural Food Carbohydrates, Occurrence, Role, and Applications - Carbohydrate Structure - Carbohydrate Chirality - Carbohydrate Reactivity - Functional Properties of Carbohydrates - Biodegradable Plastics
LIPIDS
- Part I: Chemical and Functional Properties - Part II: The Effect of Refining and Hardening on the Composition of Fats
PROTEINS
- The Chemical Structure and Properties - The Functional Properties - Changes Due to Processing - Enzymatic Changes - Chemical Modifications - Use of Proteins as Functional Components in Foods - Edible Coatings
RHEOLOGICAL PROPERTIES OF FOOD SYSTEMS
- Introduction - The Flow Properties of Liquid and Semi-Solid Food System - The Effect of Composition and Processing Parameters on the Rheological Behavior of Food Systems - The Importance of the Rheological Properties of Foods for Process Design and Control
FOOD COLORANTS
- Introduction - Natural Pigments - Synthetic Organic Colors
FLAVOR COMPOUNDS
- Sources of Flavors in Foods - Molecular Structure and Odor of Flavor Compounds - Changes in Flavor during Food Storage and Processing - Use of Flavors in Food Industry
MAIN FUNCTIONAL FOOD ADDITIVES
- Introduction - Classification - Preservatives - Antioxidants - Stabilizers, Emulsifiers, and Thickening Agents - Clarifying Agents and Film Formers - Flavorings, Colorants, and Sweeteners
FOOD SAFETY
- Introduction - Consumer Attitudes to the Food Safety Problem - Tests to Determine Food Safety - Food Safety Concerns - Risk/Benefit as It Applies to Food - Nutritional Evaluation of Food Processing
MUTAGENIC AND CARCINOGENIC COMPONENTS IN FOODS
- Introduction - The Role of Mutagens in Carincogenesis - Metabolic Activation and Formation of DNA Adducts by Food Mutagens and Carcinogens - Tests for Mutagenicity and Carcinogenic Properties of Food Components - Foodborne Mutagens and Carcinogens - Anticarcinogenic Food Components
Index
42 figures, 28 tables
ISBN: 1 -56676 -464 -5 Year: 1997
Number of pages: 301 Dimensions: 6 " x 9" Cover type: hardcover
$149.95
Authors
- Agnieszka Bartoszek, Ph.D., Department of Biochemistry, Technical University of Gdansk, Poland - Barbara Cybulska, Ph.D., Department of Biochemistry, Technical University of Gdansk, Poland - Peter Doe, Ph.D., Professor, Department of Engineering, University of Tasmania, Australia - Tadeusz S. Matuszek, Ph.D., Department of Food Engineering, University of Gdansk, Poland - Julie Miller Jones, Ph.D., Professor, Department of Home Economics, College of St. Catherine, USA - Michael Nabrzyski, Ph.D., D.Sc., Professor, Department of Bromatology, Medical Academy of Gdansk, Poland - Bonnie Sun Pan, Ph.D., Professor, Department of Marine Food Science, National Taiwan Ocean University - Adriaan Rutter, Ph.D., Professor, Department of the Science of Food of Animal Origin, Utrecht University, The Netherlands - Jan Sawicki, Ph.D., Department of Chemistry and Technology of Fats, Technical University of Gdansk, Poland - Zdzislaw E. Sikorski, Ph.D., D.Sc., Professor, Department of Food Preservation, Technical University of Gdansk, Poland - Bartlomiej Slusarski, M.Sc., Department of Technology of Lipids and Detergents, Technical University of Gdansk, Poland - Piotr Tomasik, Ph.D., D.Sc., Professor, Department of Chemistry, Academy of Agriculture, Poland - Alphons G. J. Voragen, Ph.D., Professor, Utrecht University, The Netherlands - Jadwiga Wilska-Jeszka, Ph.D., D.Sc., Professor emeritus, Institute of Technical Biochemistry, Technical University of Lodz, Poland - Chung-May Wu, Ph.D., Senior Scientist, Food Research and Development Institute, Taiwan
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