This popular and widely used text/reference has been updated, revised and substantially expanded.
The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.
Author(s): John M. de Man
Series: Food Science Texts Series
Edition: 3rd
Publisher: Springer
Year: 1999
Language: English
Pages: 460
Tags: Пищевая промышленность;Пищевая химия;
Front Matter......Page 1
Preface......Page 3
Appendices......Page 0
Table of Contents......Page 4
Physical Properties of Water and Ice......Page 8
Structure of the Water Molecule......Page 9
Sorption Phenomena......Page 11
Types of Water......Page 18
Freezing and Ice Structure......Page 21
Water Activity and Food Spoilage......Page 30
Water Activity and Packaging......Page 33
Water Binding of Meat......Page 35
Water Activity and Food Processing......Page 37
Introduction......Page 40
Shorthand Description of Fatty Acids and Glycerides......Page 42
Component Fatty Acids......Page 43
Component Glycerides......Page 52
Phospholipids......Page 57
Unsaponifiables......Page 58
Autoxidation......Page 61
Photooxidation......Page 70
Heated Fats - Frying......Page 72
Amino Acid Composition......Page 78
Protein Classification......Page 80
Protein Structure......Page 82
Denaturation......Page 85
Nonenzymic Browning......Page 87
Chemical Changes......Page 98
Monosaccharides......Page 102
Related Compounds......Page 106
Oligosaccharides......Page 108
Major Minerals......Page 123
Trace Elements......Page 131
Metal Uptake in Canned Foods......Page 137
CIE System......Page 142
Munsell System......Page 149
Hunter System......Page 150
Lovibond System......Page 151
Food Colorants......Page 152
Taste......Page 176
Odor......Page 195
Introduction......Page 205
Texture Profile......Page 207
Objective Measurement of Texture......Page 210
Different Types of Bodies......Page 214
Application to Foods......Page 222
Textural Properties of Some Foods......Page 228
Microstructure......Page 235
Water Activity and Texture......Page 241
Fat-Soluble Vitamins......Page 248
Water-Soluble Vitamins......Page 259
Vitamins as Food Ingredients......Page 278
Nature and Function......Page 282
Hydrolases......Page 288
Oxidoreductases......Page 306
Immobilized Enzymes......Page 316
Introduction......Page 322
Intentional Additives......Page 324
Historical Overview......Page 343
Safety......Page 345
U.S. Food Laws......Page 347
Canadian Food Laws......Page 349
European Union (EU) Food Laws......Page 350
International Food Law: Codex Alimentarius......Page 352
Harmonization......Page 356
Appendix A: Units and Conversion Factors......Page 358
Appendix B: Greek Alphabet......Page 361
A......Page 362
B......Page 370
C......Page 373
D......Page 384
E......Page 387
F......Page 392
G......Page 402
H......Page 406
I......Page 409
K......Page 411
L......Page 412
M......Page 415
N......Page 421
O......Page 424
P......Page 426
Q......Page 436
R......Page 437
S......Page 439
T......Page 447
U......Page 453
V......Page 454
W......Page 457
X......Page 460
