The Chemistry of Food
2. Edition August 2020
1200 Pages, Softcover
Handbook/Reference Book
Further versions
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated
The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food's structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance.
The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource:
* Offers in a single volume an updated text dealing with food chemistry
* Contains complete and fully up-to-date information on food chemistry, from structural features to applications
* Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures
* Written by internationally recognized authors on food chemistry
Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
PREFACE
CHAPTER 1 INTRODUCTION
CHAPTER 2 AMINO ACIDS, PEPTIDES AND PROTEINS
2.1 Introduction
2.2 Amino acids
2.3 Peptides
2.4 Proteins
2.5 Reactions
CHAPTER 3 FATS, OILS AND OTHER LIPIDS
3.1 Introduction
3.2 Classification
3.3 Fatty acids
3.4 Homolipids
3.5 Heterolipids
3.6 Miscellaneous simple and complex lipids
3.7 Substances accompanying lipids
3.8 Reactions
CHAPTER 4 SACCHARIDES
4.1 Introduction
4.2 Monosaccharides
4.3 Derivatives of monosaccharides
4.4 Oligosaccharides
4.5 Polysaccharides
4.6 Complex saccharides
4.7 Reactions
CHAPTER 5 VITAMINS
5.1 Introduction
5.2 Vitamin A
5.3 Vitamin D
5.4 Vitamin E
5.5 Vitamin K
5.6 Thiamine
5.7 Riboflavin
5.8 Niacin
5.9 Pantothenic acid
5.10 Pyridoxal, pyridoxol and pyridoxamine
5.11 Biotin
5.12 Folacin
5.13 Corrinoids
5.14 Vitamin C
5.15 Other active substances
CHAPTER 6 MINERALS
6.1 Introduction
6.2 Chemistry of minerals
6.3 Essential elements
6.4 Non-essential elements
6.5 Toxic elements
6.6 Toxic inorganic anions
6.7 Radionuclides
CHAPTER 7 WATER
7.1 Introduction
7.2 Drinking water
7.3 Water in foods
7.4 Structure
7.5 Properties
7.6 Interactions
7.7 Phase interfaces
7.8 Food dispersed systems
7.9 Water activity
CHAPTER 8 FLAVOUR-ACTIVE COMPOUNDS
8.1 Introduction
8.2 Odour-active substances
8.3 Taste-active substances
CHAPTER 9 PIGMENTS AND OTHER COLORANTS
9.1 Introduction
9.2 Tetrapyrroles
9.3 Other nitrogen pigments
9.4 Flavonoids
9.5 Xanthones
9.6 Curcuminoids
9.7 Isochromenes
9.8 Quinoid pigments 3
9.9 Carotenoids
9.10 Iridoids
9.11 Other terpenoid pigments
9.12 Enzymatic browning reactions
CHAPTER 10 ANTINUTRITIONAL, TOXIC AND OTHER BIOACTIVE COMPOUNDS
10.1 Introduction
10.2 Antinutritional compounds
10.3 Toxic and other bioactive compounds
CHAPTER 11 FOOD ADDITIVES
11.1 Introduction
11.2 Substances prolonging the shelf life of foods
11.3 Substances regulating odour and taste
11.4 Substances modifying colour
11.5 Substances modifying texture
11.6 Substances increasing biological value
11.7 Other food additives
CHAPTER 12 FOOD CONTAMINANTS
12.1 Introduction
12.2 Technological contaminants
12.3 Microbial toxins
12.4 Persistent organohalogen contaminants
12.5 Chlorinated aliphatic hydrocarbons
12.6 Pesticides
12.7 Veterinary drugs
12.8 Contaminants from packaging materials
BIBLIOGRAPHY
INDEX
