Basic Food Chemistry

Basic Food Chemistry

by Frank Lee

Paperback(Softcover reprint of the original 1st ed. 1983)

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Product Details

ISBN-13: 9789401173780
Publisher: Springer Netherlands
Publication date: 04/22/2012
Edition description: Softcover reprint of the original 1st ed. 1983
Pages: 564
Product dimensions: 5.98(w) x 9.02(h) x 0.05(d)

Table of Contents

1. Photosynthesis.- Role of Chlorophyll.- Chemistry of Photosynthesis.- Summary.- 2. Water and Solutions.- The Structure of Water.- Solutions.- Summary.- 3. Colloids.- What Are Colloids?.- Behavior of Colloids in an Electric Field.- Syneresis.- Imbibition.- Emulsions.- Breaking of Emulsions.- Foams.- Viscosity.- Summary.- 4. Carbohydrates.- Monosaccharides.- Structure of Carbohydrates.- Carbohydrate Reactions.- Oligosaccharides.- Polysaccharides.- Digestion of Carbohydrates.- Qualitative Tests.- Quantitative Tests.- Summary.- 5. Lipids.- Simple Lipids.- Composite Lipids.- Derived Lipids.- Oxidation of Lipids.- Summary.- 6. Proteins.- Amino Acids.- Classification of Proteins.- Structure of Proteins.- Properties of Proteins.- Protein Synthesis.- Proteins in Foods.- Summary.- 7. Enzymes.- Classification.- Enzyme Composition.- Properties of Enzymes.- Enzyme Reactions.- Some Enzyme Applications in Food.- Summary.- 8. The Vitamins.- The Water-Soluble Vitamins.- The Fat-Soluble Vitamins.- Vitamins and Malnutrition.- Summary.- 9. Minerals.- Occurrence of Minerals.- Anionic Minerals.- Minerals in Canned Foods.- Summary.- 10. Flavor.- The Basic Tastes.- Flavors and Volatiles.- Flavor Enhancement.- Flavor Restoration and Deterioration.- Summary.- 11. Natural Colors.- Chemistry of Natural Coloring Matters.- Caramels and Melanoidins.- Color Determination.- Summary.- 12. Browning Reactions.- Enzymatic Browning.- Non-enzymatic Browning.- The Formation of Brown Pigments.- Inhibition of Browning.- Summary.- 13. Food Colorings.- Color Safety and Regulations.- Colors Exempt from Certification.- Color Analysis and Desired Properties.- Summary.- 14. Alcoholic Fermentation.- Wine.- Beer and Brewing.- Distilled Products.- Vinegar.- Summary.- 15. Baked Products.- Flour.- Leavening.- Summary.- 16. Milk and Milk Products.- Milk Composition.- Rancidity and Off-Flavor in Milk.- Cheese and Cheese Chemistry.- Fermentation in Milk.- Milk Products Other than Cheese.- Determination of Fat in Dairy Products.- Total Solids Analysis.- Summary.- 17. Coffee.- Composition of the Green Coffee Bean.- Changes During Roasting.- Roasted Coffee.- Coffee Products.- Summary.- 18. Tea.- Methods of Preparation.- Chemical Components of Tea.- Amino Acids.- Chemistry of Tea Manufacture.- Tea Aroma.- Summary.- 19. Cocoa and Chocolate.- Manufacture of Cocoa and Chocolate.- Chemical Composition.- Changes During Manufacture of Cocoa and Chocolate.- Volatiles and Chocolate Flavor.- Chocolate and Cocoa Products.- Summary.- 20. Meat and Meat Products.- Muscle Composition.- Changes in Muscle After Slaughter and During Processing.- Effect of Ionizing Radiation.- Summary.- 21. Fruits and Vegetables.- Ripening and Post Harvest Changes.- Storage.- Chemistry Involved in the Texture of Fruits and Vegetables.- Summary.

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