Food chemistry / Dongfeng Wang ... [et al.], editors.

Format:

Book

Contributor:

Wang, Dongfeng.

Series:

Food Science and Technology

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food--Composition.

Physical Description:

1 online resource (384 p.)

Edition:

1st ed.

Place of Publication:

Hauppauge, NY : Nova Science Publishers, c2012.

Language Note:

English

Summary:

This book introduces the chemistry and properties of six essential nutrients contained in foods, including water, carbohydrates, lipids, proteins, vitamins, and minerals and special attention is given to their changes undergone during processing and storage and the effects of these changes on the quality of foods. Food additives and toxic substances in foods are also included in this book. Tables and illustrations will be widely employed in the book to offer readers with in-depth insight into food chemistry. These features make the book a valuable tool for food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists for food and agricultural research, food control and other related purposes.

Contents:

""Food Chemistry""; ""Library of Congress Cataloging-in-Publication Data""; ""Contents""; ""Preface""; ""Contributors""; ""About the Editors""; ""Chapter 1: Introduction""; ""Abstract""; ""1.1. Food Chemistry and Its History""; ""1.1.1. What Is Food Chemistry""; ""1.1.2. History of Food Chemistry""; ""1.1.3. Food Chemistry Textbooks""; ""1.2. The Role of Food Chemistry in Food Science and Engineering""; ""1.2.1. Role of Food Chemistry in Technology Advancement""; ""1.2.2. Role of Food Chemistry in Human Nutrition and Health""; ""1.3. Research Methods of Food Chemistry""; ""References""

""Chapter 2: Water""""Abstract""; ""1. Physical and Chemical Properties of Water and Ice""; ""1.1. The Water Molecule and Its Association""; ""1.1.1. The Water Molecule""; ""1.1.2. Association of Water Molecules""; ""1.2. Structures of Water and Ice""; ""1.2.1. The Structure of Water (Liquid)""; ""1.2.2. The Structure of Ice""; ""2. States of Water in Foods""; ""2.1. Water-Solute Interactions""; ""2.1.1. Interaction of Water with Ions and Ionic Groups""; ""2.1.2. Interaction between Water and Neutral Groups Possessing Hydrogen-Bonding Capabilities""

""2.1.3. Interaction of Water with Nonpolar Substances""""2.1.4. Interaction of Water with Amphiphilic Substances""; ""2.2. Water in Foods""; ""2.2.1. Bound Water""; ""2.2.2. Bulk Water""; ""3. Water Activity""; ""3.1. Definition and Measurement of aw""; ""3.2. Temperature Dependence of aw""; ""4. Moisture Sorption Isotherm""; ""4.1. Definition and Zones of Moisture Sorption Isotherm""; ""4.2. Hysteresis of MSI""; ""5. Water Activity and Food Stability""; ""5.1. Water Activity (aw) and Growth of Microorganisms in Foods""

""5.2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods""""5.3. Water Activity (aw) and Lipid Oxidation""; ""5.4. Water Activity (aw) and Maillard Reaction""; ""5.5. Calculation of BET Monolayer Value""; ""6. Freezing and Food Stability""; ""7. Molecular Mobility and Food Stability""; ""7.1. Molecular Mobility""; ""7.2. State Diagrams""; ""7.3. Molecular Mobility, State Diagram, and Food Properties""; ""7.3.1. Reaction Rates and Molecular Mobility""; ""7.3.2. Free Volume and Molecular Mobility""; ""7.3.3. Moisture Content and Tg""; ""7.3.4. Carbohydrates, Proteins, and Tg""

""7.3. Mm, State Diagram and Food Stability""""7.3.1. Temperature, Mm, and Food Stability""; ""7.3.2. Food Stability Predication Based on State Diagram""; ""References""; ""Chapter 3: Carbohydrates""; ""Abstract""; ""Introduction""; ""Carbohydrates Classification""; ""Carbohydrates in Foods""; ""Carbohydrates and Food Quality""; ""Physicochemical Properties and Functions""; ""of Carbohydrates""; ""Carbohydrate Structure""; ""Monosaccharide""; ""Sugar Alcohol, Inositol and Glycoside""; ""Oligosaccharides""; ""Polysaccharides""; ""Structure""; ""Conformation""; ""Physiochemical Properties""

""Solubility""

Notes:

Includes index.

Description based on print version record.

ISBN:

1-61942-136-4

OCLC:

923653192