Principles of Food Chemistry

Description

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. Front Matter ....Pages i-xviii Water (Yrjo H. Roos, John W. Finley, John M. deMan)....Pages 1-37 Lipids (John W. Finley, John M. deMan)....Pages 39-116 Amino Acids and Proteins (Michael Appell, W. Jeffrey Hurst, John W. Finley, John M. deMan)....Pages 117-164 Carbohydrates (Gillian Eggleston, John W. Finley, John M. deMan)....Pages 165-229 Minerals (John W. Finley, John M. deMan)....Pages 231-251 Color and Food Colorants (John W. Finley, John M. deMan, Chang Yong Lee)....Pages 253-283 Flavor (Han-Seok Seo, John W. Finley, John M. deMan)....Pages 285-328 Texture (Harry Levine, John W. Finley)....Pages 329-363 Vitamins (John W. Finley, John M. deMan)....Pages 365-395 Enzymes (Chang Yong Lee, John M. deMan)....Pages 397-433 Fruits and Vegetables (Chang Yong Lee)....Pages 435-455 Herbs and Spices (Zhuohong Xie, John W. Finley)....Pages 457-481 Beer and Wine (John W. Finley)....Pages 483-510 Genetically Modified Crops (W. Jeffrey Hurst, John W. Finley)....Pages 511-526 Additives and Contaminants (W. Jeffrey Hurst, John W. Finley, John M. deMan)....Pages 527-565 Back Matter ....Pages 567-607