Cargando…
Food : the chemistry of its components /
As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives)...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2002.
|
| Edición: | 4th ed. |
| Colección: | RSC paperbacks.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- CHAPTER 1. INTRODUCTION. A brief note on concentrations
- Further reading
- CHAPTER 2. SUGARS. Monosaccharides
- Oligosaccharides
- Sugars as solids
- Sugars in solution
- Decomposition
- Further reading
- CHAPTER 3. POLYSACCHARIDES. Starch
- Pectins
- Seaweed polysaccharides
- Cellulose, hemicelluloses and fibre
- Gums
- Further reading
- 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 crystallisation. Cocoa butter and chocolate. Interesterification
- Polar lipids. Milk fat, cream and butter. Phytosteroids
- Further reading
- CHAPTER 5. PROTEINS. Amino acids
- Protein structure
- Essential amino acids and protein quality
- Analysis
- Food protein systems. Milk. Cheese. Egg. Meat. Bread
- Further reading
- CHAPTER 6. COLOURS. Chlorophylls
- Carotenoids
- Anthocyanins
- Betalaines
- Melanins. Tea
- Turmeric and cochineal
- Artificial food colorants
- The molecular basis of colour
- Colour measurement
- Further reading
- CHAPTER 7. FLAVOURS. Taste. Sweetness. Bitterness. Saltiness. Sourness. Astringency. Pungency. Meatiness
- Odour. Meat. Fruit. Vegetables. Herbs and spices. Synthetic flavourings. Off-flavours and taints
- Further reading
- CHAPTER 8. VITAMINS. Thiamine (vitamin B₁, aneurine)
- Riboflavin (vitamin b₂)
- Pyridoxine (vitamin B₆, pyridoxol)
- Niacin (Nicotinic acid and nicotinamide)
- Cobalamin (vitamin B₁₂)
- Folic acid (folacin)
- Biotin and pantothenic acid
- Ascorbic acid (vitamin C)
- Retinol (vitamin A)
- Cholecalciferol (vitamin D, calciferol)
- Vitamin E ([alpha]-tocopherol)
- Vitamin K (phylloquinone, menaquinones)
- Non-vitamins
- Further reading
- CHAPTER 9. PRESERVATIVES. Sodium chloride
- Nitrates
- Smoke
- Sulfur dioxide
- Benzoates
- Other organic acids
- Nisin and natamycin
- Food irradiation
- Further reading
- CHAPTER 10. UNDESIRABLES. Endogenous toxins of plant foods
- Endogenous toxins of animal foods
- Mycotoxins
- Bacterial toxins
- Allergens
- Total agricultural residues
- Toxic metal residues. Lead. Mercury. Arsenic. Cadmium. Tin and aluminum
- Toxins generated during heat treatment of food
- Packaging residues
- Environmental pollutants
- Further reading
- CHAPTER 11. MINERALS. The bulk minerals. Sodium. Potassium. Magnesium. Calcium. Phosphorus
- The trace minerals. Iron. Copper. Zinc. Selenium. Iodine. Other trace minerals
- Further reading
- CHAPTER 12. WATER. Water structure
- Interactions of water with food components
- Interactions of water with food materials
- Water binding
- Water determination
- Further reading
- Appendix I. Nutritional requirements and dietary sources. Further reading
- Appendix II. General texts for further reading
- Subject index.