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Introduction to Food Chemistry

Richard Owusu-Apenten 
CRC Press  2004  



Hardback  272  ISBN 9780849317248      £54.00
  • Presents the latest theories and principles in food science in an accessible manner
  • Provides highlighted keywords which lead to additional reading via the Internet
  • Supplements each chapter with expected outcomes, key facts, and suggested reading lists

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.

This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

Contents

CHEMISTRY AND FOOD CHEMISTRY OVERVIEW
Review of Chemistry
Organic Chemistry
Physical Chemistry
Inorganic Chemistry
Food Chemistry
Organization of This Book

FOOD ANALYSIS
Proximate Analysis
Column Chromatographic Analysis
Photometric Analysis

STATISTICAL ANALYSIS
The Potato Chip Scenario
Descriptive Statistics
Distribution Curves
Testing Hypothesis
Statistical Procedures for Calibration
Analysis of Variance (ANOVA)

CARBOHYDRATES
Monosaccharides
Sucrose and Other Disaccharides
Starch
Pectin
Alginate
Xanthan and Microbial Exo-Polysaccharides
Guar, Tara and Locust Bean Gum
Functionality of Polysaccharides

LIPIDS AND FAT REPLACERS
Processing Edible Oils
Fatty Acids
Chemical Reactivity of Fats and Oils
Physical Properties of Triacylglycerides
Functionality of Fats and Oils
Fat Replacers and Mimetics

PROTEINS
Protein Classification
Protein Structure
Stabilization of Protein Structure
Protein Hydration
Denaturation
Protein Ingredients Technology

PRINCIPLES OF FOOD MATERIAL SCIENCE
Kinetics of Free Radical Reactions
Polymer Structure
Order-Disorder Transitions Within Materials
Biopolymer Conformation and Shape
Solution Tertiary Structure
Solid State Tertiary Structure
Techniques in Food Material Science

FOOD RHEOLOGY
Stress-Strain Curves
On the Nature of Solid and Liquid Foods
Measuring the Rheology of Solids
Solid and Jelly-Like Foods
Liquid Foods
Measuring Viscosity-Cone Viscometer
Sensory Evaluation of Texture

NON-ENZYMATIC OXIDATION
Characteristics of Food Oxidation
Reactive Oxygen Species
Catalyzing Food Oxidation
Antioxidants
Lipid Oxidation - Practical Aspects

MAILLARD REACTION
Maillard Reaction
Chemistry of the Maillard Reaction
Productions of the Maillard Reaction
Variables Affecting the Maillard Reaction
Concurrent Enzymes and Browning

FOOD ENZYMES
Enzyme Kinetics
Michaelis-Menten Equation
Enzyme Inactivation
Enzyme Isolation and Purification
Food Quality Related Enzymes

POST-HARVEST CHEMISTRY
Metabolic Design and Engineering
Senescence and Fresh Food Quality
Membrane Senescence
Patterns of Fruit Growth and Ripening
Molecular Biology of Fruit Ripening
Biochemical Changes in Muscle Foods
Post-Harvest Versus Post-Mortem Changes

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