Food: the chemistry of its components
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2002
|
| Ausgabe: | 4. ed. |
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 432 S. graph. Darst. |
| ISBN: | 0854046151 |
Internformat
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| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
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Datensatz im Suchindex
| _version_ | 1804130545875025920 |
|---|---|
| adam_text | Titel: Food
Autor: Coultate, Tom P.
Jahr: 2002
Contents
Chapter 1
Introduction 1
A Brief Note on Concentrations 4
Further Reading 5
Chapter 2
Sugars 7
Monosaccharides 7
Oligosaccharides 19
Sugars as Solids 26
Sugars in Solution 27
Decomposition 30
Further Reading 39
Chapter 3
Polysaccharides 41
Starch 43
Pectins 52
Seaweed Polysaccharides 57
Cellulose, Hemicelluloses and Fibre 61
Gums 68
Further Reading i
Chapter 4
Lipids 3
Fatty Acids - Structure and Distribution 4
Conjugated Linoleic Acids SO
111
Contents
Essential Fatty Acids 81
Fatty Acids and Coronary Heart Disease 85
Reactions of Unsaturated Fatty Acids 86
Hydrogenation, Margarine and trans Fatty Acids 86
Rancidity 90
Antioxidants 98
Triglycerides 101
Melting and Crystallisation 104
Cocoa Butter and Chocolate 109
Interesterification 110
Polar Lipids 112
Milk Fat, Cream and Butter 119
Phytosteroids 122
Further Reading 124
Chapter 5
Proteins 126
Amino Acids 128
Protein Structure 129
Essential Amino Acids and Protein Quality 134
Analysis 139
Food Protein Systems 141
Milk 141
Cheese 146
Egg 148
Meat 150
Bread 162
Further Reading 173
Chapter 6
Colours 175
Chlorophylls 175
Carotenoids 178
Anthocyanins 186
Betalaines 191
Melanins 193
Tea 195
Turmeric and Cochineal 201
Artificial Food Colorants 203
The Molecular Basis of Colour 209
Contents
Colour Measurement 213
Further Reading 21 7
Chapter 7
Flavours 219
Taste 221
Sweetness 222
Bitterness 231
Saltiness 234
Sourness 23 5
Astringency 236
Pungency 237
Meatiness 242
Odour 244
Meat 245
Fruit 248
Vegetables 252
Herbs and Spices 255
Synthetic Flavourings 257
Off-flavours and Taints 259
Further Reading 260
Chapter 8
Vitamins 261
Thiamine (Vitamin B,. Aneurine) 264
Riboflavin (Vitamin B;) 268
Pyridoxine (Vitamin B6. Pyridoxol) 271
Niacin (Nicotinic Acid and Nicotinamide) 272
Cobalamin (Vitamin B12) 275
Folk Acid (Folacin) 27^
Biotin and Pantothenic Acid 279
Ascorbic Acid (Vitamin C) 281
Retinol (Vitamin A) 289
Cholecalciferol (Vitamin D, Calciferol) 293
Vitamin E (a-Tocopherol) 296
Vitamin K (Phylloquinone. Menaquinones) 290
Non-vitamins 301
Further Reading 303
x Contents
Chapter 9
Preservatives 304
Sodium Chloride 306
Nitrites 307
Smoke 310
Sulfur Dioxide 312
Benzoates 314
Other Organic Acids 315
Nisin and Natamycin 316
Food Irradiation 318
Further Reading 323
Chapter 10
Undesirables 325
Endogenous Toxins of Plant Foods 326
Endogenous Toxins of Animal foods 335
Mycotoxins 338
Bacterial Toxins 343
Allergens 346
Total Agricultural Residues 349
Toxic Metal Residues 357
Lead 358
Mercury 361
Arsenic 262
Cadmium 363
Tin and Aluminium 365
Toxins Generated during Heat Treatment of Food 366
Packaging Residues 267
Environmental Pollutants 269
Further Reading 372
Chapter 11
Minerals 374
The Bulk Minerals 375
Sodium 375
Potassium 376
Magnesium 376
Calcium 377
Phosphorus 378
The Trace Minerals 380
Contents i
Iron 380
Copper 383
Zinc 384
Selenium 384
Iodine 385
Other Trace Minerals 387
Further Reading 387
Chapter 12
Water 389
Water Structure 389
Interactions of Water with Food Components 395
Interactions of Water with Food Materials 399
Water Binding 401
Water Determination 404
Further Reading 407
Appendix I
Nutritional Requirements and Dietary Sources 409
Further Reading 412
Appendix II
General Texts for Further Reading 4!4
Subject Index 416
|
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| callnumber-first | T - Technology |
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| callnumber-sort | TX 3551 |
| callnumber-subject | TX - Home Economics |
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| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.300154 |
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| dewey-tens | 640 - Home and family management |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| edition | 4. ed. |
| format | Book |
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| isbn | 0854046151 |
| language | English |
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| spelling | Coultate, Tom P. Verfasser aut Food the chemistry of its components T. P. Coultate 4. ed. Cambridge Royal Soc. of Chemistry 2002 XI, 432 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier RSC paperbacks Food Analysis Food Composition Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Bestandteil (DE-588)4144928-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Bestandteil (DE-588)4144928-9 s DE-604 Lebensmittelchemie (DE-588)4034873-8 s Lebensmittelanalyse (DE-588)4167032-2 s 1\p DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010723210&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Coultate, Tom P. Food the chemistry of its components Food Analysis Food Composition Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittel (DE-588)4034870-2 gnd Bestandteil (DE-588)4144928-9 gnd |
| subject_GND | (DE-588)4167032-2 (DE-588)4034873-8 (DE-588)4034870-2 (DE-588)4144928-9 |
| title | Food the chemistry of its components |
| title_auth | Food the chemistry of its components |
| title_exact_search | Food the chemistry of its components |
| title_full | Food the chemistry of its components T. P. Coultate |
| title_fullStr | Food the chemistry of its components T. P. Coultate |
| title_full_unstemmed | Food the chemistry of its components T. P. Coultate |
| title_short | Food |
| title_sort | food the chemistry of its components |
| title_sub | the chemistry of its components |
| topic | Food Analysis Food Composition Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittel (DE-588)4034870-2 gnd Bestandteil (DE-588)4144928-9 gnd |
| topic_facet | Food Analysis Food Composition Lebensmittelanalyse Lebensmittelchemie Lebensmittel Bestandteil |
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