Introduction to Food Chemistry: 1st Edition (Hardback) book cover

Introduction to Food Chemistry

1st Edition

By Richard Owusu-Apenten

CRC Press

272 pages | 102 B/W Illus.

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Hardback: 9780849317248
pub: 2004-12-16
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Description

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.

Table of 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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science