Table of Contents
LIPID
Fatty Acids and Triacylglycerols
Lipid Oxidation
Thermal and Oxidative Thermal Reactions
Radiolysis of Lipids
Hydrogenation
Interesterification
Polymorphism of Triglycerides
Plasticity of Fat
Emulsions
Emulsifiers
Liquid-Crystalline Mesophase in Emulsifier-Water System
Functions of Emulsifiers in Stabilization
Antioxidants
2. PROTEINS
Protein Structure
Protein-Stabilized Emulsification and Foaming
Gel Formation
Chemical Reaction
Meat Proteins
Milk Proteins
Wheat Proteins
Wheat Proteins
Collagen
3. CARBOHYDRATES
Glycosidic Linkage
Action of Alkali on Monosaccharides
Action of Acid on Monosaccharides
Nonenzymatic Browning (Maillard Reaction)
Complexes of Sugars with Metal Ions
Starch
Alginate
Pectin
Carrageenan
Cellulose
Xanthan Gum
b-Glucan
4. COLORANTS
Light Absorption
Conjugation
Substituent Effects
Carotenoids
Annatto
Anthocyanins
Betanain
Caramel
Dyes and Lakes
Coordination Chemistry
Metalloporphyrin-Electronic Structure
Myoglobin
Chlorophyll
5. ENZYMES
Papain
Lipoxygenase
Polyphenol Oxidase
Glucose Oxidase
Amylases
Pectic Enzymes
Lipolytic Enzymes
Xylose Isomerase
6. FLAVORS
The Sensation of Taste
The Mechanism of Taste Sensation
Test Enhancers
Odor- The Site Fitting Theory
Character-Impact Compounds
Odorant Receptors
Origin of Flavor
Beverage Flavor
Spice Flavor
Fruits and Vegetables
Meat Flavor
Microencapsulation of Flavors
7. SWEETENERS
Molecular Theory of Sweeteners
Sweet Taste Receptors
Amino Acids and Dipeptides
The Aminosulfonates
Dihydrochalcone
Glycyrrhizin
Stevioside
Sugar Alcohol
Corn Sweeteners
Sweet Proteins
Flavor Potentiators
8. NATURAL PRODUCTS
Cyanogenic Glycosides
Glycoalkaloids
Glucosinolates
Methylxanthines
Amino Acids, Peptides, and Proteins
Amines
Mycotoxins
Polyclinic Aromatic Hydrocarbons
Heterocyclic Amines
Nitrosamines
9. ADDITIVES
Phosphates
Citric Acid
Phosphoric acid
Antimicrobial Short-Chain Derivates
Sulfites
10. VITAMINS
Vitamin A
Vitamin B1
Vitamin B2
Vitamin B6
Vitamin B12
Biotin
Niacin
Vitamin C
Vitamin D
Vitamin E
APPENDIX
1. General Kinetics of Olefin Autoxidation
2. Singlet Oxygen
3. Where do the Radicals Come From?
4. The Flavonoids