Food chemistry: with 634 tables
Gespeichert in:
| Hauptverfasser: | , , |
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| Format: | Buch |
| Sprache: | English German |
| Veröffentlicht: |
Berlin ; Heidelberg
Springer
2009
|
| Ausgabe: | 4., rev. and extended ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | XLIV, 1070 S. Ill., graph. Darst. 25 cm |
| ISBN: | 9783540699330 9783540699354 |
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MARC
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| 100 | 1 | |a Belitz, Hans-Dieter |d 1931-1993 |e Verfasser |0 (DE-588)105282200 |4 aut | |
| 240 | 1 | 0 | |a Lehrbuch der Lebensmittelchemie |
| 245 | 1 | 0 | |a Food chemistry |b with 634 tables |c H.-D. Belitz ; W. Grosch ; P. Schieberle. [Transl. from the sixth German ed. by M. M. Burghagen] |
| 250 | |a 4., rev. and extended ed. | ||
| 264 | 1 | |a Berlin ; Heidelberg |b Springer |c 2009 | |
| 300 | |a XLIV, 1070 S. |b Ill., graph. Darst. |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Literaturangaben | ||
| 650 | 4 | |a Aliments - Analyse | |
| 650 | 0 | 7 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |2 gnd |9 rswk-swf |
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| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Grosch, Werner |d 1934-2023 |e Verfasser |0 (DE-588)142187402 |4 aut | |
| 700 | 1 | |a Schieberle, Peter |d 1951- |e Verfasser |0 (DE-588)109793765 |4 aut | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-3-540-69934-7 |
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| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-017543681 | |
Datensatz im Suchindex
| _version_ | 1826499073868300288 |
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| adam_text |
Titel: Food chemistry
Autor: Belitz, Hans-Dieter
Jahr: 2009
Contents
0 Water. I
0.1 Foreword. 1
0.2 Structure. 1
0.2.1 Water Molecule. 1
0.2.2 Liquid Water and Ice . 2
0.3 Effect on Storage Life. 3
0.3.1 Water Activity. 3
0.3.2 Water Activity as an Indicator. 5
0.3.3 Phase Transition of Foods Containing Water. 5
0.3.4 WLF Equation. 6
0.3.5 Conclusion. 7
0.4 References. 7
1 Amino Acids, Peptides, Proteins . 8
1.1 Foreword. 8
1.2 Amino Acids. 8
1.2. 1 General Remarks. 8
1.2.2 Classification, Discovery and Occurrence . 9
1.2.2.1 Classification. 9
1.2.2.2 Discovery and Occurrence. 9
1.2.3 Physical Properties. 12
1.2.3.1 Dissociation. 12
1.2.3.2 Configuration and Optical Activity. 13
1.2.3.3 Solubility. 14
1.2.3.4 UV-Absorption. 15
1.2.4 Chemical Reactions . 16
1.2.4.1 Esterification of Carboxyl Groups. 16
1.2.4.2 Reactions of Amino Groups. 16
1.2.4.2.1 Acylation. 16
1.2.4.2.2 Alkylation and Arylation. 18
1.2.4.2.3 Carbamoyl and Thiocarbamoyl Derivatives. 20
1.2.4.2.4 Reactions with Carbonyl Compounds. 21
1.2.4.3 Reactions Involving Other Functional Groups. 22
1.2.4.3.1 Lysine. 23
1.2.4.3.2 Arginine. 23
1.2.4.3.3 Aspartic and Glutamic Acids. 23
1.2.4.3.4 Serine and Threonine. 24
1.2.4.3.5 Cysteine and Cystine . 24
1.2.4.3.6 Methionine. 24
1.2.4.3.7 Tyrosine. 24
viii Contents
1.2.4.4 Reactions of Amino Acids at Higher Temperatures . 25
1.2.4.4.1 Acrylamide . 25
1.2.4.4.2 Mutagenic Heterocyclic Compounds. 26
1.2.5 Synthetic Amino Acids Utilized for Increasing
the Biological Value of Food (Food Fortification). 29
1.2.5.1 Glutamic Acid. 32
1.2.5.2 Aspartic Acid. 32
1.2.5.3 Lysine. 32
1.2.5.4 Methionine. 33
1.2.5.5 Phenylalanine . 33
1.2.5.6 Threonine. 33
1.2.5.7 Tryptophan. 33
1.2.6 Sensory Properties . 34
1.3 Peptides. 34
1.3.1 General Remarks, Nomenclature. 34
1.3.2 Physical Properties. 36
1.3.2.1 Dissociation. 36
1.3.3 Sensory Properties . 36
1.3.4 Individual Peptides. 38
1.3.4.1 Glutathione . 38
1.3.4.2 Carnosine, Anserine and Balenine . 39
1.3.4.3 Nisin. 39
1.3.4.4 Lysine Peptides. 40
1.3.4.5 Other Peptides. 40
1.4 Proteins . 40
1.4.1 Amino Acid Sequence. 41
1.4.1.1 Amino Acid Composition, Subunits. 41
1.4.1.2 Terminal Groups. 42
1.4.1.3 Partial Hydrolysis. 43
1.4.1.4 Sequence Analysis . 44
1.4.1.5 Derivation of Amino Acid Sequence
from the Nucleotide Sequence of the Coding Gene . 46
1.4.2 Conformation . 48
1.4.2.1 Extended Peptide Chains. 48
1.4.2.2 Secondary Structure (Regular Structural Elements). 49
1.4.2.2.1 j3-Sheet. 50
1.4.2.2.2 Helical Structures. 51
1.4.2.2.3 Reverse Turns. 52
1.4.2.2A Super-Secondary Structures. 52
1.4.2.3 Tertiary and Quaternary Structures. 53
1.4.2.3.1 Fibrous Proteins . 53
1.4.2.3.2 Globular Proteins . 53
1.4.2.3.3 BSE . 55
1.4.2.3.4 Quaternary Structures. 56
1.4.2.4 Denaturation . 56
1.4.3 Physical Properties. 58
1.4.3.1 Dissociation. 58
1.4.3.2 Optical Activity. 60
1.4.3.3 Solubility. Hydration and Swelling Power. 60
1.4.3.4 Foam Formation and Foam Stabilization. 62
1.4.3.5 Gel Formation. 62
Contents ix
1.4.3.6 Emulsifying Effect. 63
1.4.4 Chemical Reactions . 64
1.4.4.1 Lysine Residue . 64
1.4.4.1.1 Reactions Which Retain the Positive Charge. 64
1.4.4.1.2 Reactions Resulting in a Loss of Positive Charge. 65
1.4.4.1.3 Reactions Resulting in a Negative Charge. 65
1.4.4.1.4 Reversible Reactions. 66
1.4.4.2 Arginine Residue. 66
1.4.4.3 Glutamic and Aspartic Acid Residues . 67
1.4.4.4 Cystine Residue (cf. also Section 1.2.4.3.5). 67
1.4.4.5 Cysteine Residue (cf. also Section 1.2.4.3.5). 68
1.4.4.6 Methionine Residue. 69
1.4.4.7 Histidine Residue. 69
1.4.4.8 Tryptophan Residue. 70
1.4.4.9 Tyrosine Residue. 70
1.4.4.10 Bifunctional Reagents . 70
1.4.4.11 Reactions Involved in Food Processing . 70
1.4.5 Enzyme-Catalyzed Reactions . 74
1.4.5.1 Foreword. 74
1.4.5.2 Proteolytic Enzymes. 74
1.4.5.2.1 Serine Endopeptidases. 74
1.4.5.2.2 Cysteine Endopeptidases. 76
1.4.5.2.3 Metalo Peptidases. 76
1.4.5.2.4 Aspartic Endopeptidases . 76
1.4.6 Chemical and Enzymatic Reactions
of Interest to Food Processing. 79
1.4.6.1 Foreword. 79
1.4.6.2 Chemical Modification. 80
1.4.6.2.1 Acylation. 80
1.4.6.2.2 Alkylation . 82
1.4.6.2.3 Redox Reactions Involving Cysteine and Cystine. 82
1.4.6.3 Enzymatic Modification. 83
1.4.6.3.1 Dephosphorylation. 83
1.4.6.3.2 Plastein Reaction. 83
1.4.6.3.3 Cross-Linking. 86
1.4.7 Texturized Proteins. 87
1.4.7.1 Foreword. 87
1.4.7.2 Starting Material. 88
1.4.7.3 Texturization. 88
1.4.7.3.1 Spin Process . 88
1.4.7.3.2 Extrusion Process. 89
1.5 References. 89
2 Enzymes. 93
2.1 Foreword. 93
2.2 General Remarks, Isolation and Nomenclature. 93
2.2.1 Catalysis. 93
2.2.2 Specificity . 94
2.2.2.1 Substrate Specificity. 94
2.2.2.2 Reaction Specificity. 95
2.2.3 Structure. 95
x Contents
2.2.4 Isolation and Purification. 96
2.2.5 Multiple Forms of Enzymes. 97
2.2.6 Nomenclature . 97
2.2.7 Activity Units. 98
2.3 Enzyme Cofactors. 98
2.3.1 Cosubstrates. 99
2.3.1.1 Nicotinamide Adenine Dinucleotide. 99
2.3.1.2 Adenosine Triphosphate.102
2.3.2 Prosthetic Groups.102
2.3.2.1 Flavins.102
2.3.2.2 Hemin.103
2.3.2.3 Pyridoxal Phosphate.103
2.3.3 Metal Ions.104
2.3.3.1 Magnesium, Calcium and Zinc.104
2.3.3.2 Iron, Copper and Molybdenum.105
2.4 Theory of Enzyme Catalysis.106
2.4.1 Active Site.106
2.4.1.1 Active Site Localization.107
2.4.1.2 Substrate Binding.108
2.4.1.2.1 Stereospecificity.108
2.4.1.2.2 "Lock and Key" Hypothesis.109
2.4.1.2.3 Induced-fit Model.109
2.4.2 Reasons for Catalytic Activity.110
2.4.2.1 Steric Effects - Orientation Effects.Ill
2.4.2.2 Structural Complementarity to Transition State.112
2.4.2.3 Entropy Effect.112
2.4.2.4 General Acid-Base Catalysis.113
2.4.2.5 Covalent Catalysis .114
2.4.3 Closing Remarks.117
2.5 Kinetics of Enzyme-Catalyzed Reactions .117
2.5.1 Effect of Substrate Concentration.117
2.5.1.1 Single-Substrate Reactions .117
2.5.1.1.1 Michaelis-Menten Equation .117
2.5.1.1.2 Determination of Km and V.120
2.5.1.2 Two-Substrate Reactions.121
2.5.1.2.1 Order of Substrate Binding . 121
2.5.1.2.2 Rate Equations for a Two-Substrate Reaction.122
2.5.1.3 Allosteric Enzymes. 123
2.5.2 Effect of Inhibitors. 125
2.5.2.1 Irreversible Inhibition.126
2.5.2.2 Reversible Inhibition . 126
2.5.2.2.1 Competitive Inhibition.126
2.5.2.2.2 Non-Competitive Inhibition.127
2.5.2.2.3 Uncompetitive Inhibition. 128
2.5.3 Effect of pH on Enzyme Activity. 128
2.5.4 Influence of Temperature.130
2.5.4.1 Time Dependence of Effects. 131
2.5.4.2 Temperature Dependence of Effects. 131
2.5.4.3 Temperature Optimum.133
2.5.4.4 Thermal Stability . 134
2.5.5 Influence of Pressure .136
Contents xi
2.5.6 Influence of Water. 137
2.6 Enzymatic Analysis . 137
2.6.1 Substrate Determination. 138
2.6.1.1 Principles. 138
2.6.1.2 End-Point Method. 138
2.6.1.3 Kinetic Method. 140
2.6.2 Determination of Enzyme Activity. 140
2.6.3 Enzyme Immunoassay. 141
2.6.4 Polymerase Chain Reaction.142
2.6.4.1 Principle of PCR.143
2.6.4.2 Examples. 144
2.6.4.2.1 Addition of Soybean. 144
2.6.4.2.2 Genetically Modified Soybeans.144
2.6.4.2.3 Genetically Modified Tomatoes. 144
2.6.4.2.4 Species Differentiation.144
2.7 Enzyme Utilization in the Food Industry. 144
2.7.1 Technical Enzyme Preparations.145
2.7.1.1 Production.145
2.7.1.2 Immobilized Enzymes. 145
2.7.1.2.1 Bound Enzymes .145
2.7.1.2.2 Enzyme Entrapment.145
2.7.1.2.3 Cross-Linked Enzymes. 148
2.7.1.2.4 Properties. 148
2.7.2 Individual Enzymes . 149
2.7.2.1 Oxidoreductases. 149
2.7.2.1.1 Glucose Oxidase. 149
2.7.2.1.2 Catalase. 149
2.7.2.1.3 Lipoxygenase . 149
2.7.2.1.4 Aldehyde Dehydrogenase .149
2.7.2.1.5 Butanediol Dehydrogenase . 149
2.7.2.2 Hydrolases.150
2.7.2.2.1 Peptidases .150
2.7.2.2.2 a- and P-Amylases.150
2.7.2.2.3 Glucan-l,4-oc-D-Glucosidase (Glucoamylase). 151
2.7.2.2.4 Pullulanase (Isoamylase). 152
2.7.2.2.5 Endo-1,3(4)-P-D-Glucanase. 152
2.7.2.2.6 a-D-Galactosidase. 152
2.7.2.2.7 P-D-Galactosidase (Lactase). 152
2.7.2.2.8 P-D-Fructofuranosidase (Invertase). 152
2.7.2.2.9 a-L-Rhamnosidase.153
2.7.2.2.10 Cellulases and Hemicellulases.153
2.7.2.2.11 Lysozyme. 153
2.7.2.2.12 Thioglucosidase . 153
2.7.2.2.13 Pectolytic Enzymes. 153
2.7.2.2.14 Upases. 154
2.7.2.2.15 Tannases. 154
2.7.2.2.16 Glutaminase.154
2.7.2.3 Isomerases. 154
2.7.2.4 Transferases. 154
2.8 References.155
xii Contents
3 Lipids.158
3.1 Foreword.158
3.2 Fatty Acids.159
3.2.1 Nomenclature and Classification.159
3.2.1.1 Saturated Fatty Acids.159
3.2.1.2 Unsaturated Fatty Acids.162
3.2.1.3 Substituted Fatty Acids.164
3.2.2 Physical Properties.165
3.2.2.1 Carboxyl Group.165
3.2.2.2 Crystalline Structure, Melting Points.165
3.2.2.3 Urea Adducts.166
3.2.2.4 Solubility.167
3.2.2.5 UV-Absorption.167
3.2.3 Chemical Properties.167
3.2.3.1 Methylation of Carboxyl Groups.167
3.2.3.2 Reactions of Unsaturated Fatty Acids.168
3.2.3.2.1 Halogen Addition Reactions.168
3.2.3.2.2 Transformation of Isolene-Type Fatty Acids
to Conjugated Fatty Acids.168
3.2.3.2.3 Formation of a ^--Complex with Ag+ Ions.168
3.2.3.2.4 Hydrogenation.169
3.2.4 Biosynthesis of Unsaturated Fatty Acids.169
3.3 Acylglycerols.169
3.3.1 Triacylglycerols (TG).170
3.3.1.1 Nomenclature, Classification, Calorific Value.170
3.3.1.2 Melting Properties.171
3.3.1.3 Chemical Properties.172
3.3.1.4 Structural Determination.173
3.3.1.5 Biosynthesis.177
3.3.2 Mono- and Diacylglycerols (MG, DG).177
3.3.2.1 Occurrence, Production.177
3.3.2.2 Physical Properties.178
3.4 Phospho- and Glycolipids .178
3.4.1 Classes.178
3.4.1.1 Phosphatidyl Derivatives.178
3.4.1.2 Glyceroglycolipids.180
3.4.1.3 Sphingolipids.181
3.4.2 Analysis.182
3.4.2.1 Extraction, Removal of Nonlipids. 182
3.4.2.2 Separation and Identification of Classes of Components.182
3.4.2.3 Analysis of Lipid Components .183
3.5 Lipoproteins, Membranes . 183
3.5.1 Lipoproteins. 183
3.5.1.1 Definition.183
3.5.1.2 Classification.184
3.5.2 Involvement of Lipids in the Formation
of Biological Membranes. 185
3.6 Diol Lipids. Higher Alcohols, Waxes and Cutin. 186
3.6.1 Diol Lipids.186
3.6.2 Higher Alcohols and Derivatives. 186
3.6.2.1 Waxes.186
Contents xiii
3.6.2.2 Alkoxy Lipids. 187
3.6.3 Cutin. 187
3.7 Changes in Acyl Lipids of Food. 187
3.7.1 Enzymatic Hydrolysis . 187
3.7.1.1 Triacylglycerol Hydrolases (Lipases). 188
3.7.1.2 Polar-Lipid Hydrolases. 190
3.7.1.2.1 Phospholipases . 190
3.7.1.2.2 Glycolipid Hydrolases. 190
3.7.2 Peroxidation of Unsaturated Acyl Lipids. 191
3.7.2.1 Autoxidation. 191
3.7.2.1.1 Fundamental Steps of Autoxidation. 192
3.7.2.1.2 Monohydroperoxides. 193
3.7.2.1.3 Hydroperoxide-Epidioxides. 195
3.7.2.1.4 Initiation of a Radical Chain Reaction. 196
3.7.2.1.5 Photooxidation . 196
3.7.2.1.6 Heavy Metal Ions. 198
3.7.2.1.7 Heme(in) Catalysis.200
3.7.2.1.8 Activated Oxygen.201
3.7.2.1.9 Secondary Products .203
3.7.2.2 Lipoxygenase: Occurrence and Properties.207
3.7.2.3 Enzymatic Degradation of Hydroperoxides.209
3.7.2.4 Hydroperoxide-Protein Interactions.211
3.7.2.4.1 Products Formed from Hydroperoxides.211
3.7.2.4.2 Lipid-Protein Complexes.212
3.7.2.4.3 Protein Changes .213
3.7.2.4.4 Decomposition of Amino Acids.214
3.7.3 Inhibition of Lipid Peroxidation.2)4
3.7.3.1 Antioxidant Activity.215
3.7.3.2 Antioxidants in Food .215
3.7.3.2.1 Natural Antioxidants.215
3.7.3.2.2 Synthetic Antioxidants.218
3.7.3.2.3 Synergists.219
3.7.3.2.4 Prooxidative Effect.220
3.7.4 Fat or Oil Heating (Deep Frying) .220
3.7.4.1 Autoxidation of Saturated Acyl Lipids.221
3.7.4.2 Polymerization .223
3.7.5 Radiolysis .224
3.7.6 Microbial Degradation of Acyl Lipids to Methyl Ketones.225
3.8 Unsaponifiable Constituents .225
3.8.1 Hydrocarbons .227
3.8.2 Steroids .227
3.8.2.1 Structure, Nomenclature.227
3.8.2.2 Steroids of Animal Food .227
3.8.2.2.1 Cholesterol.227
3.8.2.2.2 Vitamin D .229
3.8.2.3 Plant Steroids (Phytosterols).229
3.8.2.3.1 Desmefhylsterols.229
3.8.2.3.2 Methyl- and Dimethylsterols.231
3.8.2.4 Analysis.232
3.8.3 Tocopherols and Tocotrienols .233
3.8.3.1 Structure, Importance.233
xiv Contents
3.8.3.2 Analysis.234
3.8.4 Carotenoids.234
3.8.4.1 Chemical Structure, Occurrence.235
3.8.4.1.1 Carotenes.236
3.8.4.1.2 Xanthophylls.237
3.8.4.2 Physical Properties.240
3.8.4.3 Chemical Properties.241
3.8.4.4 Precursors of Aroma Compounds.241
3.8.4.5 Use of Carotenoids in Food Processing.244
3.8.4.5.1 Plant Extracts.244
3.8.4.5.2 Individual Compounds.244
3.8.4.6 Analysis.244
3.9 References.245
4 Carbohydrates.248
4.1 Foreword.248
4.2 Monosaccharides.248
4.2.1 Structure and Nomenclature .248
4.2.1.1 Nomenclature .248
4.2.1.2 Configuration.249
4.2.1.3 Conformation .254
4.2.2 Physical Properties.256
4.2.2.1 Hygroscopicity and Solubility.256
4.2.2.2 Optical Rotation, Mutarotation.257
4.2.3 Sensory Properties .258
4.2.4 Chemical Reactions and Derivatives.261
4.2.4.1 Reduction to Sugar Alcohols.261
4.2.4.2 Oxidation to Aldonic, Dicarboxylic and Uronic Acids.262
4.2.4.3 Reactions in the Presence of Acids and Alkalis.263
4.2.4.3.1 Reactions in Strongly Acidic Media.263
4.2.4.3.2 Reactions in Strongly Alkaline Solution .266
4.2.4.3.3 Caramelization .270
4.2.4 A Reactions with Amino Compounds (Maillard Reaction).270
4.2.4AA Initial Phase of the Maillard Reaction.271
4.2.4.4.2 Formation of Deoxyosones .272
4.2.4.4.3 Secondary Products of 3-Deoxyosones .274
4.2.4.4.4 Secondary Products of 1-Deoxyosones .276
4.2.4.4.5 Secondary Products of 4-Deoxyosones .280
4.2.4.4.6 Redox Reactions.282
4.2.4.4.7 Strecker Reaction .282
4.2.4.4.8 Formation of Colored Compounds.284
4.2.4.4.9 Protein Modifications.285
4.2.4.4.10 Inhibition of the Maillard Reaction.289
4.2.4.5 Reactions with Hydroxy Compounds (O-Glycosides).289
4.2.4.6 Esters.290
4.2.4.7 Ethers.291
4.2.4.8 Cleavage of Glycols.292
4.3 Oligosaccharides.292
4.3.1 Structure and Nomenclature .292
4.3.2 Properties and Reactions.294
4.4 Polysaccharides.296
Contents
4.4.1 Classification, Structure.296
4.4.2 Conformation .296
4.4.2.1 Extended or Stretched, Ribbon-Type Conformation.296
4.4.2.2 Hollow Helix-Type Conformation.297
4.4.2.3 Crumpled-Type Conformation.298
4.4.2.4 Loosely-Jointed Conformation .298
4.4.2.5 Conformations of Heteroglycans.298
4.4.2.6 Interchain Interactions.298
4.4.3 Properties.300
4.4.3.1 General Remarks.300
4.4.3.2 Perfectly Linear Polysaccharides .300
4.4.3.3 Branched Polysaccharides.300
4.4.3.4 Linearly Branched Polysaccharides .301
4.4.3.5 Polysaccharides with Carboxyl Groups.301
4.4.3.6 Polysaccharides with Strongly Acidic Groups.302
4.4.3.7 Modified Polysaccharides .302
4.4.3.7.1 Derivatization with Neutral Substituents.302
4.4.3.7.2 Derivatization with Acidic Substituents.302
4.4.4 Individual Polysaccharides.302
4.4.4.1 Agar.302
4.4.4.1.1 Occurrence, Isolation.302
4.4.4.1.2 Structure, Properties.302
4.4.4.1.3 Utilization.303
4.4.4.2 Alginates.303
4.4.4.2.1 Occurrence, Isolation.303
4.4.4.2.2 Structure, Properties.303
4.4.4.2.3 Derivatives.304
4.4.4.2.4 Utilization.304
4.4.4.3 Carrageenans.304
4.4.4.3.1 Occurrence, Isolation.304
4.4.4.3.2 Structure, Properties.305
4.4.4.3.3 Utilization.306
4.4.4.4 Furcellaran.306
4.4.4.4. i Occurrence, Isolation.306
4.4.4.4.2 Structure, Properties.307
4.4.4.4.3 Utilization.307
4.4.4.5 Gum Arabic.307
4.4.4.5.1 Occurrence, Isolation.307
4.4.4.5.2 Structure, Properties.307
4.4.4.5.3 Utilization.309
4.4.4.6 Gum Ghatti.309
4.4.4.6.1 Occurrence.309
4.4.4.6.2 Structure, Properties.309
4.4.4.6.3 Utilization.309
4.4.4.7 Gum Tragacanth.310
4.4.4.7.1 Occurrence.310
4.4.4.7.2 Structure, Properties.310
4.4.4.7.3 Utilization.310
4.4.4.8 Karaya Gum .310
4.4.4.8.1 Occurrence.310
4.4.4.8.2 Structure, Properties.310
xvi Contents
4.4.4.8.3 Utilization.311
4.4.4.9 Guaran Gum.311
4.4.4.9.1 Occurrence, Isolation.311
4.4.4.9.2 Structure, Properties.311
4.4.4.9.3 Utilization.312
4.4.4.10 Locust Bean Gum.312
4.4.4.10.1 Occurrence, Isolation.312
4.4.4.10.2 Structure, Properties.312
4.4.4.10.3 Utilization.312
4.4.4.11 Tamarind Flour.312
4.4.4.11.1 Occurrence, Isolation.312
4.4.4.11.2 Structure, Properties.312
4.4.4.11.3 Utilization.313
4.4.4.12 Arabinogalactan from Larch.313
4.4.4.12.1 Occurrence, Isolation.313
4.4.4.12.2 Structure, Properties.313
4.4.4.12.3 Utilization.313
4.4.4.13 Pectin.314
4.4.4.13.1 Occurrence, Isolation.314
4.4.4.13.2 Structure, Properties.314
4.4.4.13.3 Utilization.315
4.4.4.14 Starch.315
4.4.4.14.1 Occurrence, Isolation.315
4.4.4.14.2 Structure and Properties of Starch Granules .316
4.4.4.14.3 Structure and Properties of Amylose .321
4.4.4.14.4 Structure and Properties of Amylopectin.323
4.4.4.14.5 Utilization.324
4.4.4.14.6 Resistant Starch.325
4.4.4.15 Modified Starches.325
4.4.4.15.1 Mechanically Damaged Starches .325
4.4.4.15.2 Extruded Starches.325
4.4.4.15.3 Dextrins.326
4.4.4.15.4 Pregelatinized Starch.326
4.4.4.15.5 Thin-Boiling Starch.326
4.4.4.15.6 Starch Ethers.326
4.4.4.15.7 Starch Esters.326
4.4.4.15.8 Cross-Linked Starches.327
4.4.4.15.9 Oxidized Starches.327
4.4.4.16 Cellulose.327
4.4.4.16.1 Occurrence, Isolation.327
4.4.4.16.2 Structure, Properties.328
4.4.4.16.3 Utilization.328
4.4.4.17 Cellulose Derivatives.328
4.4.4.17.1 Alkyl Cellulose, Hydroxyalkyl Cellulose.329
4.4.4.17.2 Carboxymethyl Cellulose.329
4.4.4.18 Hemicelluloses.330
4.4.4.19 Xanthan Gum .331
4.4.4.19.1 Occurrence, Isolation.331
4.4.4.19.2 Structure, Properties.331
4.4.4.19.3 Utilization.331
4.4.4.20 Scleroglucan.331
Contents xvii
4.4.4.20.1 Occurrence, Isolation.331
4.4.4.20.2 Structure, Properties.331
4.4.4.20.3 Utilization.332
4.4.4.21 Dextran.332
4.4.4.21.1 Occurrence.332
4.4.4.21.2 Structure, Properties.332
4.4.4.21.3 Utilization .332
4.4.4.22 Inulin and Oligofructose.332
A A All. 1 Occurrence.332
4.4.4.22.2 Structure.332
4.4.4.22.3 Utilization.332
4.4.4.23 Polyvinyl Pyrrolidone (PVP).333
4.4.4.23.1 Structure, Properties.333
4.4.4.23.2 Utilization.333
4.4.5 Enzymatic Degradation of Polysaccharides.333
4.4.5.1 Amylases.333
4.4.5.1.1 a-Amylase.333
4.4.5.1.2 /3-Amylase.333
4.4.5.1.3 Glucan-l,4-a-D-glucosidase (Glucoamyla.se).333
4.4.5.1.4 a-Dextrin Endo-l,6-a-glucosidase (Pullulanase).334
4.4.5.2 Pectinolytic Enzymes.334
4.4.5.3 Cellulases.335
4.4.5.4 Endo-l,3(4)-(3-glucanase.335
4.4.5.5 Hemicellulases .335
4.4.6 Analysis of Polysaccharides .335
4.4.6.1 Thickening Agents.335
4.4.6.2 Dietary Fibers.336
4.5 References.337
5 Aroma Compounds.340
5.1 Foreword.340
5.1.1 Concept Delineation.340
5.1.2 Impact Compounds of Natural Aromas.340
5.1.3 Threshold Value .341
5.1.4 Aroma Value.342
5.1.5 Off-Flavors, Food Taints .343
5.2 Aroma Analysis.345
5.2.1 Aroma Isolation.345
5.2.1.1 Distillation, Extraction.346
5.2.1.2 Gas Extraction.348
5.2.1.3 Headspace Analysis.348
5.2.2 Sensory Relevance.349
5.2.2.1 Aroma Extract Dilution Analysis (AEDA).350
5.2.2.2 Headspace GC Olfactometry.350
5.2.3 Enrichment .351
5.2.4 Chemical Structure.353
5.2.5 Enantioselective Analysis.353
5.2.6 Quantitative Analysis, Aroma Values.356
5.2.6.1 Isotopic Dilution Analysis (IDA) .356
5.2.6.2 Aroma Values (AV).356
5.2.7 Aroma Model, Omission Experiments.357
xviii Contents
5.3 Individual Aroma Compounds.359
5.3.1 Nonenzymatic Reactions.360
5.3.1.1 Carbonyl Compounds.361
5.3.1.2 Pyranones.361
5.3.1.3 Furanones.361
5.3.1.4 Thiols, Thioethers, Di- and Trisulfides.363
5.3.1.5 Thiazoles.367
5.3.1.6 Pyrroles, Pyridines.367
5.3.1.7 Pyrazines.371
5.3.1.8 Amines.373
5.3.1.9 Phenols.374
5.3.2 Enzymatic Reactions .374
5.3.2.1 Carbonyl Compounds, Alcohols.376
5.3.2.2 Hydrocarbons, Esters.379
5.3.2.3 Lactones.380
5.3.2.4 Terpenes.382
5.3.2.5 Volatile Sulfur Compounds .387
5.3.2.6 Pyrazines.388
5.3.2.7 Skatole, p-Cresol.388
5.4 Interactions with Other Food Constituents.389
5.4.1 Lipids.390
5.4.2 Proteins, Polysaccharides.391
5.5 Natural and Synthetic Flavorings .393
5.5.
5.5.
5.5.
5.5.
5.5.
5.5.
5.5.
Raw Materials for Essences.393
.1 Essential Oils.394
.2 Extracts, Absolues .394
.3 Distillates.394
.4 Microbial Aromas.394
.5 Synthetic Natural Aroma Compounds .395
1.6 Synthetic Aroma Compounds.395
5.5.2 Essences.396
5.5.3 Aromas from Precursors.397
5.5.4 Stability of Aromas.397
5.5.5 Encapsulation of Aromas.398
5.6 Relationships Between Structure and Odor.398
5.6.1 General Aspects .398
5.6.2 Carbonyl Compounds.398
5.6.3 Alkyl Pyrazines.399
5.7 References.400
6 Vitamins.403
6.1 Foreword.403
6.2 Fat-Soluble Vitamins .404
6.2.1 Retinol (Vitamin A).404
6.2.1.1 Biological Role.404
6.2.1.2 Requirement. Occurrence.404
6.2.1.3 Stability, Degradation.406
6.2.2 Calciferol (Vitamin D).406
6.2.2.1 Biological Role.406
6.2.2.2 Requirement. Occurrence.406
6.2.2.3 Stability. Degradation.407
Contents xix
6.2.3 a-Tocopherol (Vitamin E).407
6.2.3.1 Biological Role.407
6.2.3.2 Requirement, Occurrence.407
6.2.3.3 Stability, Degradation.408
6.2.4 Phytomenadione (Vitamin Ki Phylloquinone).408
6.2.4.1 Biological Role.408
6.2.4.2 Requirement, Occurrence.408
6.2.4.3 Stability, Degradation.408
6.3 Water-Soluble Vitamins.411
6.3.1 Thiamine (Vitamin B,).411
6.3.1.1 Biological Role.411
6.3.1.2 Requirement, Occurrence.411
6.3.1.3 Stability, Degradation.412
6.3.2 Riboflavin (Vitamin B2).413
6.3.2.1 Biological Role.413
6.3.2.2 Requirement, Occurrence.413
6.3.2.3 Stability, Degradation.413
6.3.3 Pyridoxine (Pyridoxal, Vitamin B6).413
6.3.3.1 Biological Role.413
6.3.3.2 Requirement, Occurrence.414
6.3.3.3 Stability, Degradation.414
6.3.4 Nicotinamide (Niacin) .414
6.3.4.1 Biological Role.414
6.3.4.2 Requirement, Occurrence.414
6.3.4.3 Stability, Degradation.415
6.3.5 Pantothenic Acid.415
6.3.5.1 Biological Role.415
6.3.5.2 Requirement, Occurrence.415
6.3.5.3 Stability, Degradation.415
6.3.6 Biotin.415
6.3.6.1 Biological Role.415
6.3.6.2 Requirement, Occurrence.415
6.3.6.3 Stability, Degradation.415
6.3.7 Folic Acid .415
6.3.7.1 Biological Role.415
6.3.7.2 Requirement, Occurrence.416
6.3.7.3 Stability, Degradation.416
6.3.8 Cyanocobalamin (Vitamin B^).416
6.3.8.1 Biological Role.416
6.3.8.2 Requirement, Occurrence.417
6.3.8.3 Stability, Degradation.417
6.3.9 L-Ascorbic Acid (Vitamin C).417
6.3.9.1 Biological Role.417
6.3.9.2 Requirement, Occurrence.417
6.3.9.3 Stability, Degradation.418
6.4 References.420
7 Minerals.421
7.1 Foreword.421
7.2 Main Elements .421
7.2.1 Sodium.421
xx Contents
7.2.2 Potassium.423
7.2.3 Magnesium .424
7.2.4 Calcium.424
7.2.5 Chloride.424
7.2.6 Phosphorus .424
7.3 Trace Elements.424
7.3.1 General Remarks.424
7 3.2 Individual Trace Elements.424
7.3.2.1 Iron.424
7.3.2.2 Copper.425
7.3.2.3 Zinc .425
7.3.2.4 Manganese.425
7.3.2.5 Cobalt.426
7.3.2.6 Chromium.426
7.3.2.7 Selenium.426
7.3.2.8 Molybdenum.426
7.3.2.9 Nickel.426
7.3.2.10 Fluorine.426
7.3.2.11 Iodine.427
7.3.3 Ultra-trace Elements.427
7.3.3.1 Tin .427
7.3.3.2 Aluminum.427
7.3.3.3 Boron.427
7.3.3.4 Silicon .428
7.3.3.5 Arsenic.428
7.4 Minerals in Food Processing.428
7.5 References.428
8 Food Additives.429
8.1 Foreword.429
8.2 Vitamins.430
8.3 Amino Acids.430
8.4 Minerals.430
8.5 Aroma Substances.430
8.6 Flavor Enhancers.430
8.6.1 Monosodium Glutamate (MSG).430
8.6.2 5'-Nucleotides.431
8.6.3 Maltol.431
8.6.4 Compounds with a Cooling Effect .431
8.7 Sugar Substitutes.432
8.8 Sweeteners.432
8.8.1 Sweet Taste: Structural Requirements .432
8.8.1.1 Structure-Activity Relationships in Sweet Compounds.432
8.8.1.2 Synergism.433
8.8.2 Saccharin.433
8.8.3 Cyclamate.434
8.8.4 Monellin.436
8.8.5 Thaumatins .437
8.8.6 Curculin and Miraculin .438
8.8.7 Gymnema silvestre Extract.438
8.8.8 Stevioside.438
Contents xxi
8.8.9 Phyllodulcin.439
8.8.10 Glycyrrhizin.439
8.8.11 Dihydrochalcones.439
8.8.12 Ureas and Guanidines.439
8.8.12.1 Suosan .439
8.8.12.2 Guanidines.440
8.8.13 Oximes.440
8.8.14 Oxathiazinone Dioxides.440
8.8.15 Dipeptide Esters and Amides.441
8.8.15.1 Aspartame.441
8.8.15.2 Superaspartame.442
8.8.15.3 Alitame.442
8.8.16 Hernandulcin.442
8.9 Food Colors.443
8.10 Acids .443
8.10.1 Acetic Acid and Other Fatty Acids.443
8.10.2 Succinic Acid .443
8.10.3 Succinic Acid Anhydride.447
8.10.4 Adipic Acid.447
8.10.5 Fumaric Acid.447
8.10.6 Lactic Acid .448
8.10.7 Malic Acid.448
8.10.8 Tartaric Acid.448
8.10.9 Citric Acid.448
8.10.10 Phosphoric Acid.449
8.10.11 Hydrochloric and Sulfuric Acids.449
8.10.12 Gluconic Acid and Glucono-5-lactone.449
8.11 Bases .449
8.12 Antimicrobial Agents.449
8.12.1 Benzoic Acid.449
8.12.2 PHB-Esters .450
8.12.3 Sorbic Acid.451
8.12.4 Propionic Acid .452
8.12.5 Acetic Acid.452
8.12.6 SO2 and Sulfite.452
8.12.7 Diethyl (Dimethyl) Pyrocarbonate .453
8.12.8 Ethylene Oxide, Propylene Oxide.453
8.12.9 Nitrite, Nitrate.454
8.12.10 Antibiotics.454
8.12.11 Diphenyl.454
8.12.12 o-Phenylphenol.454
8.12.13 Thiabendazole, 2-(4-Thiazolyl)benzimidazole .454
8.13 Antioxidants .455
8.14 Chelating Agents (Sequestrants).455
8.15 Surface-Active Agents.456
8.15.1 Emulsions .456
8.15.2 Emulsifier Action.457
8.15.2.1 Structure and Activity.457
8.15.2.2 Critical Micelle Concentration (CMC).
Lyotropic Mesomorphism.458
8.15.2.3 HLB-Value.459
Contents
Synthetic Emulsifiers.460
Mono-, Diacylglycerides and Derivatives.460
Sugar Esters.462
Sorbitan Fatty Acid Esters.462
Polyoxyethylene Sorbitan Esters.462
Polyglycerol - Polyricinoleate (PGPR).462
Stearyl-2-Lactylate.463
Substitutes for Fat.463
Fat Mimetics.463
Microparticulated Proteins.463
Carbohydrates.463
Synthetic Fat Substitutes .463
Carbohydrate Polyester.464
Retrofats.464
Thickening Agents, Gel Builders, Stabilizers .464
Humectants.464
Anticaking Agents .464
Bleaching Agents.464
Clarifying Agents.464
Propellants, Protective Gases.465
References.465
Food Contamination.467
General Remarks.467
Toxic Trace Elements.468
Arsenic.468
Mercury.468
Lead.468
Cadmium.469
Radionuclides.470
Toxic Compounds of Microbial Origin.470
Food Poisoning by Bacterial Toxins.470
Mycotoxins.472
Plant-Protective Agents (PPA).475
General Remarks.475
Active Agents.476
Insecticides .476
Fungicides.476
Herbicides.483
Analysis.483
PPA Residues, Risk Assessment.485
Exceeding the Maximum Permissible Quantity.485
Risk Assessment.485
Natural Pesticides.486
Veterinary Medicines and Feed Additives .486
Foreword.486
Antibiotics.487
Anthelmintics .487
Coccidiostats.487
Analysis.487
Polychlorinated Biphenyls (PCBs).489
Contents xxiii
9.7 Harmful Substances from Thermal Processes.490
9.7.1 Polycyclic Aromatic Hydrocarbons (PAHs).490
9.7.2 Furan .490
9.7.3 Acrylamide .490
9.8 Nitrate, Nitrite, Nitrosamines.492
9.8.1 Nitrate, Nitrite.492
9.8.2 Nitrosamines, Nitrosamides.492
9.9 Cleansing Agents and Disinfectants.495
9.10 Polychlorinated Dibenzodioxins (PCDD)
and Dibenzofurans (PCDF).496
9.11 References.497
10 Milk and Dairy Products.498
10.1 Milk.498
10.1.1 Physical and Physico-Chemical.498
10.1.2 Composition .501
10.1.2.1 Proteins .501
10.1.2.1.1 Casein Fractions.502
10.1.2.1.2 Micelle Formation.508
10.1.2.1.3 Gel Formation.509
10.1.2.1.4 Whey Proteins.511
10.1.2.2 Carbohydrates.512
10.1.2.3 Lipids.513
10.1.2.4 Organic Acids.515
10.1.2.5 Minerals.515
10.1.2.6 Vitamins.515
10.1.2.7 Enzymes.516
10.1.2.7.1 Plasmin.516
10.1.2.7.2 Lactoperoxidase .517
10.1.3 Processing of Milk.517
10.1.3.1 Purification .518
10.1.3.2 Creaming.518
10.1.3.3 Heat Treatment.518
10.1.3.4 Homogenization .518
10.1.3.5 Reactions During Heating.519
10.1.4 Types of Milk .520
10.2 Dairy Products.521
10.2.1 Fermented Milk Products.521
10.2.1.1 Sour Milk.523
10.2.1.2 Yoghurt.523
10.2.1.3 Kefir and Kumiss .523
10.2.1.4 Taette Milk.524
10.2.2 Cream.524
10.2.3 Butter.524
10.2.3.1 Cream Separation and Treatment .525
10.2.3.2 Churning .525
10.2.3.3 Packaging.526
10.2.3.4 Products Derived from Butter.526
10.2.4 Condensed Milk.526
10.2.5 Dehydrated Milk Products.527
10.2.6 Coffee Whitener.528
xxiv Contents
10.2.7 Ice Cream.528
10.2.8 Cheese.529
10.2.8.1 Curd Formation.529
10.2.8.2 Unripened Cheese.530
10.2.8.3 Ripening.532
10.2.8.4 Processed Cheese.536
10.2.8.5 Imitation Cheese.536
10.2.9 Casein, Caseinates, Coprecipitate.536
10.2.10 Whey Products .537
10.2.10.1 Whey Powder.537
10.2.10.2 Demineralized Whey Powder.538
10.2.10.3 Partially Desugared Whey Protein Concentrates.538
10.2.10.4 Hydrolyzed Whey Syrups .539
10.2.11 Lactose.539
10.2.12 Cholesterol-Reduced Milk and Milk Products.539
10.3 Aroma of Milk and Dairy Products.539
10.3.1 Milk, Cream.539
10.3.2 Condensed Milk, Dried Milk Products.539
10.3.3 Sour Milk Products, Yoghurt.540
10.3.4 Butter.540
10.3.5 Cheese.541
10.3.6 Aroma Defects .543
10.4 References.544
11 Eggs.546
11.1 Foreword.546
11.2 Structure, Physical Properties and Composition.546
11.2.1 General Outline.546
11.2.2 Shell.547
11.2.3 Albumen (Egg White) .548
11.2.3.1 Proteins .548
11.2.3.1.1 Ovalbumin.548
11.2.3.1.2 Conalbumin (Ovotransferrin).550
11.2.3.1.3 Ovomucoid .550
11.2.3.1.4 Lysozyme (Ovoglobulin Gl).550
11.2.3.1.5 Ovoglobulins G2 andG3.551
11.2.3.1.6 Ovomucin .551
11.2.3.1.7 Flavoprotein.551
11.2.3.1.8 Ovoinhibitor .551
11.2.3.1.9 Avidin.551
1.2.3.1.10 Cystatin (Ficin Inhibitor).551
1.2.3.2 Other Constituents .551
1.2.3.2.1 Lipids.551
1.2.3.2.2 Carbohydrates.552
1.2.3.2.3 Minerals.552
1.2.3.2.4 Vitamins. .552
1.2.4 Egg Yolk .[[[ \\\.'.'.'.'.'. .[ 553
1.2.4.1 Proteins of Granules.554
1.2.4.1.1 Lipovitellins.554
1.2.4.1.2 Phosvitin .'''. 554
11.2.4.2 Plasma Proteins.555
Contents xxv
1.2.4.2.1 Lipovitellcnin .555
1.2.4.2.2 Livciin .555
1.2.4.3 Lipids.555
1.2.4.4 Other Constituents .556
1.2.4.4.1 Carbohydrates.556
1.2.4.4.2 Minerals.556
1.2.4.4.3 Vitamins.556
1.2.4.4.4 Aroma Substances.557
1.2.4.4.5 Colorants.557
1.3 Storage of Eggs.557
1.4 Egg Products.557
1.4.1 General Outline.557
1.4.2 Technically-Important Properties .558
1.4.2.1 Thermal Coagulation .558
1.4.2.2 Foaming Ability .558
1.4.2.2.1 Egg White.558
1.4.2.2.2 Egg Yolk .559
11.4.2.3 Emulsifying Effect.559
11.4.3 Dried Products.559
11.4.4 Frozen Egg Products.560
11.4.5 Liquid Egg Products.561
11.5 References.561
12 Meat.563
12.1 Foreword.563
12.2 Structure of Muscle Tissue.564
12.2.1 Skeletal Muscle.564
12.2.2 Heart Muscle.567
12.2.3 Smooth Muscle.567
12.3 Muscle Tissue: Composition and Function .568
12.3.1 Overview.568
12.3.2 Proteins .568
12.3.2.1 Proteins of the Contractile Apparatus and Their Functions.568
12.3.2.1.1 Myosin.568
12.3.2.1.2 Titin .569
12.3.2.1.3 Actin.570
12.3.2.1.4 Tropomyosin and Troponin.571
12.3.2.1.5 Other Myofibrillar Proteins.571
12.3.2.1.6 Contraction and Relaxation.572
12.3.2.1.7 Actomyosin.573
12.3.2.2 Soluble Proteins .573
12.3.2.2.1 Enzymes.573
12.3.2.2.2 Myoglobin.573
12.3.2.2.3 ColorofMeat .575
12.3.2.2.4 Curing, Reddening.576
12.3.2.3 Insoluble Proteins.577
12.3.2.3.1 Collagen.577
12.3.2.3.2 Elastin .584
12.3.3 Free Amino Acids.584
12.3.4 Peptides.584
12.3.5 Amines.584
xxvi Contents
12.3.6 Guanidine Compounds.585
12.3.7 Quaternary Ammonium Compounds .585
12.3.8 Purines and Pyrimidines.586
12.3.9 Organic Acids.586
12.3.10 Carbohydrates.586
12.3.11 Vitamins.586
12.3.12 Minerals.587
12.4 Post Mortem Changes in Muscle.587
12.4.1 Rigor Mortis .587
12.4.2 Defects (PSE and DFD Meat).588
12.4.3 Aging of Meat.589
12.5 Water Holding Capacity of Meat.590
12.6 Kinds of Meat, Storage, Processing.592
12.6.1 Kinds of Meat, By-Products .592
12.6.1.1 Beef.592
12.6.1.2 Veal.592
12.6.1.3 Mutton and Lamb.593
12.6.1.4 Goat Meat.593
12.6.1.5 Pork.593
12.6.1.6 Horse Meat .593
12.6.1.7 Poultry.593
12.6.1.8 Game.593
12.6.1.9 Variety Meats.593
12.6.1.10 Blood.594
12.6.1.11 Glandular Products.595
12.6.2 Storage and Preservation Processes .595
12.6.2.1 Cooling.595
12.6.2.2 Freezing.595
12.6.2.3 Drying .597
12.6.2.4 Salt and Pickle Curing.597
12.6.2.5 Smoking.597
12.6.2.6 Heating.597
12.6.2.7 Tenderizing.598
12.7 Meat Products.598
12.7.1 Canned Meat.598
12.7.2 Ham, Sausages, Pastes.598
12.7.2.1 Ham, Bacon.598
12.7.2.1.1 Raw Smoked Hams.598
12.7.2.1.2 Cooked Ham.598
12.7.2.1.3 Bacon.599
12.7.2.2 Sausages.599
12.7.2.2.1 Raw Sausages.600
12.7.2.2.2 Cooked Sausages .600
12.7.2.2.3 Boiling Sausages.601
12.7.2.3 Meat Paste (Pate) .601
12.7.2.3.1 Pastes.601
12.7.2.3.2 Pains.601
12.7.3 Meat Extracts and Related Products.601
12.7.3.1 Beef Extract.601
12.7.3.2 Whale Meat Extract.602
12.7.3.3 Poultry Meat Extract.602
.7.3 4
2 .7.3.5
2 .8
2 .8.1
~ .8.2
2 .9
2 .9.1
12 .9.2
12 .9.3
12 .9.4
12 .10
12 .10.1
12 .10. .1
12 .10. .1.1
12 .10. .i.:
12.10. -
12.10. .3
12 .10. .4
12 10. .5
12 10. .6
12.10.2
12 10.2.1
12.10.2.2
12 10.2.3
12 10.2.3.1
12 10.2.3.2
12 10.2.4
12 11
13
13 1
13 1.1
13 1.2
13 1.2.1
13 1.2.1.1
13. 1.2.1.2
13. 1.2.1.3
13. 1.2.1.4
13. 1.2.1.5
13. 1.2.1.6
13. 1.2.2
13. 1.2.2.1
13. 12 2 2
13. 1.3
13. 1.4
13. 1.4.1
13. 1.4.2
13. 1.4.2.1
13. 1.4.2.2
13. 1.4.2.3
13.1.4.: .4
Coiik'ills xx\ i!
Yeast Hxiract.602
Hydroly/ed Vegetable Proteins.602
Dry Soups and Dry Sauces.603
Main Components.603
Production.604
Meat Aroma.605
Taste compounds.605
Odorants.605
Process Flavors.607
Aroma Defects .608
Meat Analysis.608
Meat.608
Animal Origin.608
Electrophoresis.608
Sexual Origin of Beef.610
Differentiation of Fresh and Frozen Meat .610
Pigments .611
Treatment with Proteinase Preparations.611
Anabolic Steroids.612
Antibiotics.612
Processed Meats.612
Main Ingredients.613
Added Water.613
Lean Meat Free of Connective Tissue.613
Connective Tissue Protein.613
Added Protein.613
Nitrosamines.614
References.614
Fish, Whales, Crustaceans, Mollusks.617
Fish.617
Foreword.617
Food Fish.618
Sea Fish.618
Sharks.618
Herring.618
Cod Fish.621
Scorpaenidae.622
Perch-iike Fish .622
Flat Fish.622
Freshwater Fish.623
Eels.623
Salmon.623
Skin and Muscle Tissue Structure.623
Composition .624
Overview.624
Proteins .624
Sarcoplasma Proteins.625
Contractile Proteins .625
Connective Tissue Protein.625
Serum Proteins .626
xxviii Contents
13.1.4.3 Other N-Compounds.626
13.1.4.3.1 Free Amino Acids, Peptides .626
13.1.4.3.2 Amines, Amine Oxides .626
13.1.4.3.3 Guanidine Compounds.626
13.1.4.3.4 Quaternary Ammonium Compounds .626
13.1.4.3.5 Purines.627
13.1.4.3.6 Urea.627
13.1.4.4 Carbohydrates.627
13.1.4.5 Lipids.627
13.1.4.6 Vitamins.628
13.1.4.7 Minerals.628
13.1.4.8 Aroma Substances.628
13.1.4.9 Other Constituents .629
13.1.5 Post mortem Changes.629
13.1.6 Storage and Processing of Fish and Fish Products .630
13.1.6.1 General Remarks.630
13.1.6.2 Cooling and Freezing.631
13.1.6.3 Drying .632
13.1.6.4 Salting.633
13.1.6.5 Smoking.633
13.1.6.6 Marinated, Fried and Cooked Fish Products .634
13.1.6.7 Saithe.635
13.1.6.8 Anchosen.635
13.1.6.9 Pasteurized Fish Products.635
13.1.6.10 Fish Products with an Extended Shelf Life.635
13.1.6.11 Surimi, Kamboko.635
13.1.6.12 Fish Eggs and Sperm.635
13.1.6.12.1 Caviar.635
13.1.6.12.2 Caviar Substitutes.636
13.1.6.12.3 Fish Sperm.636
13.1.6.13 Some Other Fish Products.636
13.2 Whales.636
13.3 Crustaceans.636
13.3.1 Shrimps.636
13.3.2 Crabs .637
13.3.3 Lobsters.637
13.3.4 Crayfish, Crawfish.637
13.4 Mollusks (Mollusca).638
13.4.1 Mollusks (Bivalvia) .638
13.4.2 Snails.638
13.4.3 Octopus, Sepia, Squid.639
13.5 Turtles .639
13.6 Frogdrums.639
13.7 References.639
14 Edible Fats and Oils.640
14.1 Foreword.640
14.2 Data on Production and Consumption .640
14.3 Origin of Individual Fats and Oils.640
14.3.1 Animal Fats.640
14.3.1.1 Land Animal Fats.640
Contents xxix
.1.1
.1.2
.1.3
.1.4
2
.2.1
.2.2
.2.3
14.3.
14.3.
14.3.
14.3.
14.3.
14.3.
14.3.
14.3.
14.3.2
14.3.2.1
14.3.2.1.1
14.3.2.1.2
14.3.2.2
14.3.2.2.1
14.3.2.2.2
14.3.2.2.3
14.3.2.2.4
14.3.2.2.5
14.4
14.4.1
14.4.1.1
14.4.1.2
14.4.1.3
14.4.1.4
14.4.1.5
14.4.1.6
14.4.2
14.4.2.1
14.4.2.2
14.4.2.3
14.4.3
14.4.4
14.4.5
14.4.5.1
14.4.5.2
14.4.5.3
14.4.6
14.4.7
14.4.8
14.5
14.5.0
14.5.1
14.5.2
14.5.2.1
14.5.2.2
14.5.2.3
14.5.2.4
14.5.2.5
14.5.2.6
14.5.3
Edible Beef Fat.642
Sheep Tallow.643
Hog Fat (Lard).643
Goose Fat.644
Marine Oils.644
Whale Oil.644
Seal Oil .644
Herring Oil.644
Oils of Plant Origin.644
Fruit Pulp Oils.645
Olive Oil .645
Palm Oil.646
Seed Oils.647
Production.647
Oils Rich in Laurie and Myristic Acids .647
Oils Rich in Palmitic and Stearic Acids.648
Oils Rich in Palmitic Acid.649
Oils Low in Palmitic Acid and Rich in Oleic
and Linoleic Acids.650
Processing of Fats and Oils.653
Refining.653
Removal of Lecithin.654
Degumming.654
Removal of Free Fatty Acids (Deacidification).654
Bleaching.655
Deodorization.655
Product Quality Control.656
Hydrogenation.656
General Remarks.656
Catalysts.657
The Process.658
Interesterification .658
Fractionation.659
Margarine - Manufacturing and Properties.660
Composition .660
Manufacturing.661
Varieties of Margarine .661
Mayonnaise.661
Fat Powder.661
Deep-Frying Fats.661
Analysis.662
Scope.662
Determination of Fat in Food.662
Identification of Fat.663
Characteristic Values .663
Color Reactions.664
Composition of Fatty Acids and Triacylglycerides.664
Minor Constituents.665
Melting Points.666
Chemometry .666
Detection of Changes During Processing and Storage.667
xxx Contents
14.5.3.1 Lipolysis .667
14.5.3.2 Oxidative Deterioration.667
14.5.3.2.1 Oxidation State.667
14.5.3.2.2 Shelf Life Prediction Test.668
14.5.3.3 Heat Stability.668
14.5.3.4 Refining.669
14.6 References.669
15 Cereals and Cereal Products.670
15.1 Foreword.670
15.1.1 Introduction.670
15.1.2 Origin.670
15.1.3 Production.671
15.1.4 Anatomy - Chemical Composition, a Review.671
15.1.5 Special Role of Wheat-Gluten Formation.673
15.1.6 Celiac Disease.674
15.2 Individual Constituents.674
15.2.1 Proteins .674
15.2.1.1 Differences in Amino Acid Composition.674
15.2.1.2 A Review of the Osborne Fractions of Cereals.675
15.2.1.3 Protein Components of Wheat Gluten .680
15.2.1.3.1 High-Molecular Group (HMW Subunits of Glutenin).681
15.2.1.3.2 Intermediate Molecular Weight Group (ft»5-Gliadins,
col,2-Gliadins).684
15.2.1.3.3 Low-Molecular Group (a-Gliadins, y-Gliadins,
LMW Subunits of Glutenin) .685
15.2.1.4 Structure of Wheat Gluten.691
15.2.1.4.1 Disulfide Bonds.691
15.2.1.4.2 Contribution of Gluten Proteins to the Baking Quality.692
15.2.1.5 Puroindolins.695
15.2.2 Enzymes.695
15.2.2.1 Amylases.695
15.2.2.2 Proteinases.696
15.2.2.3 Lipases.696
15.2.2.4 Phytase.696
15.2.2.5 Lipoxygenases.697
15.2.2.6 Peroxidase, Catalase.698
15.2.2.7 Glutathione Dehydrogenase.698
15.2.2.8 Polyphenoloxidases .698
15.2.2.9 Ascorbic Acid Oxidase.698
15.2.2.10 Arabinoxylan Hydrolases.698
15.2.3 Other Nitrogen Compounds.699
15.2.4 Carbohydrates.701
15.2.4.1 Starch.701
15.2.4.2 Polysaccharides Other than Starch.702
15.2.4.2.1 Pentosans. 702
15.2.4.2.2 j3-Glucan.703
15.2.4.2.3 Glucofructans .703
15.2.4.2.4 Cellulose . 703
15.2.4.3 Sugars.703
15.2.5 Lipids.703
("onlc'ills \x\i
15.3 Cereals - Milling.706
15.3.1 Wheat and Rye .706
15.3.1.1 Storage.707
15.3.1.2 Milling.707
15.3.1.3 Milling Products.70S
15.3.2 Other Cereals.710
15.3.2.1 Corn.710
15.3.2.2 Hull Cereals.710
15.3.2.2.1 Rice .710
15.3.2.2.2 Oats .710
15.3.2.2.3 Barley.711
15.4 Baked Products.711
15.4.1 Raw Materials.711
15.4.1.1 Wheat Flour.711
15.4.1.1.1 Chemical Assays.711
15.4.1.1.2 Physical Assays.713
15.4.1.1.3 Baking Tests .714
15.4.1.2 Rye Flour.715
15.4.1.3 Storage.716
15.4.1.4 Influence of Additives/Minor Ingredients on Baking Properties
of Wheat Flour .716
15.4.1.4.1 Ascorbic Acid.716
15.4.1.4.2 Bromate, Azodicarbonamide.719
15.4.1.4.3 Lipoxygenase .719
15.4.1.4.4 Cysteine.719
15.4.1.4.5 Proteinases (Peptidases).720
15.4.1.4.6 Salt.721
15.4.1.4.7 Emulsifiers. Shortenings.721
15.4.1.4.8 oc-Amylase.721
15.4.1.4.9 Milk and Soy Products.722
15.4.1.5 Influence of Additives on Baking Properties of Rye Flour.722
15.4.1.5.1 Pregelatinized Flour.722
15.4.1.5.2 Acids .722
15.4.1.6 Dough Leavening Agents.722
15.4.1.6.1 Yeast.723
15.4.1.6.2 Chemical Leavening Agents .723
15.4.2 Dough Preparation .723
15.4.2.1 Addition of Yeast to Wheat Dough.723
15.4.2.1.1 Direct Addition.723
15.4.2.1.2 Indirect Addition.723
15.4.2.2 Sour Dough Making.724
15.4.2.3 Kneading.725
15.4.2.4 Fermentation.726
15.4.2.5 Events Involved in Dough Making and Dough Strengthening . . . 726
15.4.2.5.1 Dough Making .726
15.4.2.5.2 Dough Strengthening.730
15.4.3 Baking Process.731
15.4.3.1 Conditions.731
15.4.3.2 Chemical and Physical Changes - Formation of Crumb.731
15.4.3.3 Aroma .734
15.4.3.3.1 White Bread Crust .734
xxxii Contents
15.4.3.3.2 White Bread Crumb.736
15.4.3.3.3 Rye Bread Crust.737
15.4.4 Changes During Storage.739
15.4.5 Bread Types.740
15.4.6 Fine Bakery Products.741
15.5 Pasta Products.741
15.5.1 Raw Materials.741
15.5.2 Additives.742
15.5.3 Production.742
15.6 References.742
16 Legumes.746
16.1 Foreword.746
16.2 Individual Constituents.746
16.2.1 Proteins .746
16.2.1.1 Glubulines.746
16.2.1.2 Allergens.751
16.2.2 Enzymes.753
16.2.3 Proteinase and Amylase Inhibitors.754
16.2.3.1 Occurrence and Properties.754
16.2.3.2 Structure.755
16.2.3.3 Physiological Function.756
16.2.3.4 Action on Human Enzymes.757
16.2.3.5 Inactivation .757
16.2.3.6 Amylase Inhibitors.757
16.2.3.7 Conclusions.758
16.2.4 Lectins.759
16.2.5 Carbohydrates.759
16.2.6 Cyanogenic Glycosides .760
16.2.7 Lipids.761
16.2.8 Vitamins and Minerals.762
16.2.9 Phytoestrogens .762
16.2.10 Saponins.763
16.2.11 Other Constituents .764
16.3 Processing.764
16.3.1 Soybeans and Peanuts.764
16.3.1.1 Aroma Defects .764
16.3.1.2 Individual Products.765
16.3.1.2.1 Soy Proteins.765
16.3.1.2.2 Soy Milk .766
16.3.1.2.3 Tofu .766
16.3.1.2.4 Soy Sauce (Shoyu).766
16.3.1.2.5 Miso.767
16.3.1.2.6 Natto.767
16.3.1.2.7 Sufu .767
16.3.2 Peas and Beans.768
16.4 References.768
17 Vegetables and Vegetable Products.770
17.1 Vegetables.770
17.1.1 Foreword.770
17.1 .2
17.1 .2.1
17.1 .2.1.1
17.1 .2.1.2
17.1 .2.1.3
17.1 .2.2
17.1 .2.2.1
17.1 .2.2.2
17.1 .2.3
17.1 .2.4
17.1 .2.5
17.1 .2.6
17.1 .2.6.1
17.1 .2.6.2
17.1 .2.6.3
17.1 .2.6.4
17.1 .2.6.5
17.1 .2.6.6
17.1 .2.6.7
17.1 .2.6.8
17.1 .2.6.9
17.1 .2.6.10
17.1 .2.6.11
17.1 .2.6.12
17 1 9 6 13
17.1.2.6.14
17.1 .2.7
17.1.2.8
17.1 .2.9
17.1.2.9.1
17.1 .2.9.2
17.1 .2.9.3
17.1 .2.9.4
17.1.3
17.2
17.2. .1
17.2. .2
17.2. .3
17.2.4
17.2.4.1
17.2.4.2
17.2. 4.3
17.2.4.4
17.2. 4.5
17.2. 5
17.2. 6
17.2. 7
17.2. 8
17.2.9
17.3
Contents xxxiii
Composition .770
Nitrogen Compounds.770
Proteins .770
Free Amino Acids.770
Amines.786
Carbohydrates.786
Mono- and Oligosaccharides, Sugar Alcohols.786
Polysaccharides.786
Lipids.787
Organic Acids.787
Phenolic Compounds.788
Aroma Substances.788
Mushrooms.788
Potatoes.788
Celery Tubers .788
Radishes.789
Red Beets (28).790
Garlic and Onions.790
Watercress.791
White Cabbage, Red Cabage and Brussels Sprouts.792
Spinach.792
Artichoke.792
Cauliflower, Broccoli.792
Green Peas.793
Cucumbers.793
Tomatoes.793
Vitamins.793
Minerals.793
Other Constituents .793
Chlorophyll.793
Betalains .796
Goitrogenic Substances.798
Steroid Alkaloids .798
Storage.799
Vegetable Products.799
Dehydrated Vegetables.799
Canned Vegetables.800
Frozen Vegetables.801
Pickled Vegetables .802
Pickled Cucumbers (Salt and Dill Pickles).802
Other Vegetables.802
Sauerkraut.802
Eating Olives.803
Faulty Processing of Pickles .804
Vinegar-Pickled Vegetables.804
Stock Brining of Vegetables.804
Vegetable Juices .805
Vegetable Paste.805
Vegetable Powders .805
References.805
xxxiv Contents
18 Fruits and Fruit Products.807
18.1 Fruits .807
18.1.1 Foreword.807
18.1.2 Composition .807
18.1.2.1 N-Containing Compounds.807
18.1.2.1.1 Proteins, Enzymes.807
18.1.2.1.2 Free Amino Acids.809
18.1.2.1.3 Amines.812
18.1.2.2 Carbohydrates.817
18.1.2.2.1 Monosaccharides.817
18.1.2.2.2 Oligosaccharides.817
18.1.2.2.3 Sugar Alcohols.817
18.1.2.2.4 Polysaccharides.818
18.1.2.3 Lipids.818
18.1.2.3.1 Fruit Flesh Lipids (Other than Carotenoids and Triterpenoids) . 818
18.1.2.3.2 Carotenoids.818
18.1.2.3.3 Triterpenoids.819
18.1.2.3.4 Fruit Waxes.820
18.1.2.4 Organic Acids.820
18.1.2.5 Phenolic Compounds.822
18.1.2.5.1 Hydroxycinammic Acids, Hydroxycoumarins
and Hydroxybenzoic Acids.823
18.1.2.5.2 Flavan-3-ols (Catechins), Flavan-3,4-diols,
and Proanthocyanidins (Condensed Tanning Agents).827
18.1.2.5.3 Anthocyanidins.829
18.1.2.5.4 Flavanones.832
18.1.2.5.5 Flavones, Flavonols .834
18.1.2.5.6 Lignans.835
18.1.2.5.7 Flavonoid Biosynthesis .835
18.1.2.5.8 Technological Importance of Phenolic Compounds.835
18.1.2.6 Aroma Compounds.837
18.1.2.6.1 Bananas.837
18.1.2.6.2 Grapes .837
18.1.2.6.3 Citrus Fruits.837
18.1.2.6.4 Apples, Pears.839
18.1.2.6.5 Raspberries .839
18.1.2.6.6 Apricots.839
18.1.2.6.7 Peaches.840
18.1.2.6.8 Passion Fruit.840
18.1.2.6.9 Strawberries.841
18.1.2.6.10 Pineapples.841
18.1.2.6.11 Cherries, Plums.841
18.1.2.6.12 Litchi .842
18.1.2.7 Vitamins.842
18.1.2.8 Minerals.843
18.1.3 Chemical Changes During Ripening of Fruit.843
18.1.3.1 Changes in Respiration Rate.843
18.1.3.2 Changes in Metabolic Pathways.844
18.1.3.3 Changes in Individual Constituents.845
18.1.3.3.1 Carbohydrates.845
18.1.3.3.2 Proteins, Enzymes.846
Contents xxxv
18.1.3.3.3 Lipids.846
18.1.3.3.4 Acids .846
18.1.3.3.5 Pigments .846
18.1.3.3.6 Aroma Compounds.846
18.1.4 Ripening as Influenced by Chemical Agents.847
18.1.4.1 Ethylene.847
18.1.4.2 Anti-Senescence Agents.848
18.1.4.2.1 Polyamines .848
18.1.4.2.2 1-Methylcyclopropene (MCP).848
18.1.5 Storage of Fruits.848
18.1.5.1 Cold Storage.848
18.1.5.2 Storage in a Controlled (Modified) Atmosphere.848
18.2 Fruit Products .849
18.2.1 Dried Fruits.849
18.2.2 Canned Fruits .850
18.2.3 Deep-Frozen Fruits.850
18.2.4 Rum Fruits, Fruits in Sugar Syrup, etc.851
18.2.5 Fruit Pulps and Slurries.851
18.2.6 Marmalades, Jams and Jellies.851
18.2.6.1 Marmalades.851
18.2.6.2 Jams.852
18.2.6.3 Jellies.852
18.2.7 Plum Sauce (Damson Cheese).852
18.2.8 Fruit Juices.852
18.2.8.1 Preparation of the Fruit.853
18.2.8.2 Juice Extraction.853
18.2.8.3 Juice Treatment.853
18.2.8.4 Preservation.854
18.2.8.5 Side Products.854
18.2.9 Fruit Nectars.854
18.2.10 Fruit Juice Concentrates.854
18.2.10.1 Evaporation.855
18.2.10.2 Freeze Concentration.855
18.2.10.3 Membrane Filtration.855
18.2.11 Fruit Syrups.855
18.2.12 Fruit Powders .856
18.3 Alcohol-Free Beverages.856
18.3.1 Fruit Juice Beverages.856
18.3.2 Lemonades, Cold and Hot Beverages.856
18.3.3 Caffeine-Containing Beverages.856
18.3.4 Other Pop Beverages .856
18.4 Analysis.856
18.4.1 Various Constituents.857
18.4.2 Species-Specific Constituents.858
18.4.3 Abundance Ratios of Isotopes.858
18.5 References.859
19 Sugars, Sugar Alcohols and Honey.862
19.1 Sugars, Sugar Alcohols and Sugar Products .862
19.1.1 Foreword.862
19.1.2 Processing Properties.862
xxxvi Contents
19.1.3 Nutritional/Physiological Properties.866
19.1.3.1 Metabolism.866
19.1.3.2 Glycemic Index.867
19.1.3.3 Functional Food .867
19.1.4 Individual Sugars and Sugar Alcohols.867
19.1.4.1 Sucrose (Beet Sugar, Cane Sugar).867
19.1.4.1.1 General Outline.867
19.1.4.1.2 Production of Beet Sugar.869
19.1.4.1.3 Production of Cane Sugar .872
19.1.4.1.4 Other Sources for Sucrose Production.873
19.1.4.1.5 Packaging and Storage.873
19.1.4.1.6 Types of Sugar.873
19.1.4.1.7 Composition of some Sugar Types.873
19.1.4.1.8 Molasses .874
19.1.4.2 Sugars Produced from Sucrose.874
19.1.4.3 Starch Degradation Products.875
19.1.4.3.1 General Outline.875
19.1.4.3.2 Starch Syrup (Glucose or Maltose Syrup).875
19.1.4.3.3 Dried Starch Syrup (Dried Glucose Syrup).876
19.1.4.3.4 Glucose (Dextrose).876
19.1.4.3.5 Glucose-Fructose Syrup (High Fructose Corn Syrup, HFCS) . 877
19.1.4.3.6 Starch Syrup Derivatives.877
19.1.4.3.7 Polydextrose .877
19.1.4.4 Milk Sugar (Lactose) and Derived Products .877
19.1.4.4.1 Milk Sugar.877
19.1.4.4.2 Products from Lactose.877
19.1.4.5 Fruit Sugar (Fructose).878
19.1.4.6 L-Sorbose and Other L-Sugars.878
19.1.4.7 Sugar Alcohols (Polyalcohols) .878
19.1.4.7.1 Isomaltol (Palatinit) .878
19.1.4.7.2 Sorbitol.879
19.1.4.7.3 Xylitol .879
19.1.4.7.4 Mannitol.879
19.1.5 Candies.879
19.1.5.1 General Outline.879
19.1.5.2 Hard Caramel (Bonbons).879
19.1.5.3 Soft Caramel (Toffees).880
19.1.5.4 Fondant .880
19.1.5.5 Foamy Candies.880
19.1.5.6 Jellies, Gum and GeJatine Candies.881
19.1.5.7 Tablets.881
19.1.5.8 Dragees .881
19.1.5.9 Marzipan.881
19.1.5.10 Persipan.881
19.1.5.11 Other Raw Candy Fillers.881
19.1.5.12 Nougat Fillers.881
19.1.5.13 Croquant .882
19.1.5.14 Licorice and its Products.882
19.1.5.15 Chewing Gum.882
19.1.5.16 Effervescent Lemonade Powders.882
19.2 Honey and Artificial Honey.883
Contents xxxvii
19.2.1 Honey.883
19.2.1.1 Foreword.883
19.2.1.2 Production and Types.884
19.2.1.3 Processing.884
19.2.1.4 Physical Properties.885
19.2.1.5 Composition .885
19.2.1.5.1 Water.885
19.2.1.5.2 Carbohydrates.885
19.2.1.5.3 Enzymes.886
19.2.1.5.4 Proteins .888
19.2.1.5.5 Amino Acids.888
19.2.1.5.6 Acids .888
19.2.1.5.7 Aroma Substances.889
19.2.1.5.8 Pigments .889
19.2.1.5.9 Toxic Constituents .889
19.2.1.6 Storage.889
19.2.1.7 Utilization .890
19.2.2 Artificial Honey.890
19.2.2.1 Foreword.890
19.2.2.2 Production.890
19.2.2.3 Composition .890
19.2.2.4 Utilization.890
19.3 References.891
20 Alcoholic Beverages.892
20.1 Beer.892
20.1.1 Foreword.892
20.1.2 Raw Materials.892
20.1.2.1 Barley.892
20.1.2.2 Other Starch- and Sugar-Containing Raw Materials.892
20.1.2.2.1 Wheat Malt.892
20.1.2.2.2 Adjuncts.892
20.1.2.2.3 Syrups, Extract Powders.894
20.1.2.2.4 Malt Extracts, Wort Concentrates.894
20.1.2.2.5 Brewing Sugars.894
20.1.2.3 Hops.894
20.1.2.3.1 General Outline.894
20.1.2.3.2 Composition .895
20.1.2.3.3 Processing.896
20.1.2.4 Brewing Water.897
20.1.2.5 Brewing Yeasts.897
20.1.3 Malt Preparation.898
20.1.3.1 Steeping.898
20.1.3.2 Germination.898
20.1.3.3 Kilning.898
20.1.3.4 Continuous Processes.898
20.1.3.5 Special Malts.899
20.1.4 Wort Preparation.899
20.1.4.1 Ground Malt .899
20.1.4.2 Mashing.899
20.1.4.3 Lautering.900
xxxviii Contents
20.1.4.4 Wort Boiling and Hopping.900
20.1.4.5 Continuous Processes.900
20.1.5 Fermentation.900
20.1.5.1 Bottom Fermentation.900
20.1.5.2 Top Fermentation.901
20.1.5.3 Continuous Processes, Rapid Methods.901
20.1.6 Bottling .901
20.1.7 Composition .901
20.1.7.1 Ethanol.901
20.1.7.2 Extract.901
20.1.7.3 Acids .902
20.1.7.4 Nitrogen Compounds.902
20.1.7.5 Carbohydrates.902
20.1.7.6 Minerals.902
20.1.7.7 Vitamins.902
20.1.7.8 Aroma Substances.902
20.1.7.9 Foam Builders.902
20.1.8 Kinds of Beer .903
20.1.8.1 Top Fermented Beers.903
20.1.8.2 Bottom Fermented Beers.904
20.1.8.3 Diet Beers .904
20.1.8.4 Alcohol-Free Beers.904
20.1.8.5 Export Beers.904
20.1.9 Beer Flavor and Beer Defects.904
20.2 Wine.906
20.2.1 Foreword.906
20.2.2 Grape Cultivars.907
20.2.3 Grape Must.911
20.2.3.1 Growth and Harvest.911
20.2.3.2 Must Production and Treatment .913
20.2.3.3 Must Composition.914
20.2.3.3.1 Carbohydrates.915
20.2.3.3.2 Acids .915
20.2.3.3.3 Nitrogen Compounds.915
20.2.3.3.4 Lipids.915
20.2.3.3.5 Phenolic Compounds.915
20.2.3.3.6 Minerals.916
20.2.3.3.7 Aroma Substances.916
20.2.4 Fermentation.916
20.2.5 Cellar Operations After Fermentation; Storage.917
20.2.5.1 Racking, Storing and Aging.917
20.2.5.2 Sulfur Treatment.917
20.2.5.3 Clarification and Stabilization.918
20.2.5.4 Amelioration.918
20.2.6 Composition .919
20.2.6.1 Extract.919
20.2.6.2 Carbohydrates.919
20.2.6.3 Ethanol.919
20.2.6.4 Other Alcohols .920
20.2.6.5 Acids .920
20.2.6.6 Phenolic Compounds.920
Contents xxxix
20.2.6.7 Nitrogen Compounds.921
20.2.6.8 Minerals.921
20.2.6.9 Aroma Substances.921
20.2.7 Spoilage.924
20.2.8 Liqueur Wines.926
20.2.9 Sparkling Wine.926
20.2.9.1 Bottle Fermentation ("Methode Champenoise").927
20.2.9.2 Tank Fermentation Process ("Produit en Cuve Close") .927
20.2.9.3 Carbonation Process.928
20.2.9.4 Various Types of Sparkling Wines .928
20.2.10 Wine-Like Beverages.928
20.2.10.1 Fruit Wines .928
20.2.10.2 Malt Wine; Mead .929
20.2.10.3 Other Products.929
20.2.11 Wine-Containing Beverages .929
20.2.11.1 Vermouth.929
20.2.11.2 Aromatic Wines.929
20.3 Spirits.929
20.3.1 Foreword.929
20.3.2 Liquor.929
20.3.2.1 Production.929
20.3.2.2 Alcohol Production.930
20.3.2.3 Liquor from Wine, Fruit, Cereals and Sugar Cane .931
20.3.2.3.1 Wine Liquor (Brandy) .931
20.3.2.3.2 Fruit Liquor (Fruit Brandy).931
20.3.2.3.3 Gentian Liquor ("Enzian").932
20.3.2.3.4 Juniper Liquor (Brandy) and Gin .932
20.3.2.3.5 Rum.932
20.3.2.3.6 Arrack .933
20.3.2.3.7 Liquors from Cereals.933
20.3.2.4 Miscellaneous Alcoholic Beverages.935
20.3.3 Liqueurs (Cordials).935
20.3.3.1 Fruit Sap Liqueurs .935
20.3.3.2 Fruit Aroma Liqueurs.935
20.3.3.3 Other Liqueurs .935
20.3.4 Punch Extracts.936
20.3.5 Mixed Drinks.936
20.4 References.936
21 Coffee, Tea, Cocoa .938
21.1 Coffee and Coffee Substitutes.938
21.1.1 Foreword.938
21.1.2 Green Coffee.939
21.1.2.1 Harvesting and Processing.939
21.1.2.2 Green Coffee Varieties.939
21.1.2.3 Composition of Green Coffee.940
21.1.3 Roasted Coffee .940
21.1.3.1 Roasting.940
21.1.3.2 Storing and Packaging.941
21.1.3.3 Composition of Roasted Coffee.942
21.1.3.3.1 Proteins .942
xl Contents
21.1.3.3.2 Carbohydrates.942
21.1.3.3.3 Lipids.942
21.1.3.3.4 Acids .943
21.1.3.3.5 Caffeine.943
21.1.3.3.6 Trigonelline, Nicotinic Acid.944
21.1.3.3.7 Aroma Substances.944
21.1.3.3.8 Minerals.946
21.1.3.3.9 Other Constituents .946
21.1.3.4 Coffee Beverages .946
21.1.4 Coffee Products.948
21.1.4.1 Instant Coffee.948
21.1.4.2 Decaffeinated Coffee.949
21.1.4.3 Treated Coffee.949
21.1.5 Coffee Substitutes and Adjuncts.949
21.1.5.1 Introduction.949
21.1.5.2 Processing of Raw Materials.949
21.1.5.3 Individual Products.950
21.1.5.3.1 Barley Coffee.950
21.1.5.3.2 Malt Coffee.950
21.1.5.3.3 Chicory Coffee.950
21.1.5.3.4 Fig Coffee.950
21.1.5.3.5 Acorn Coffee.950
21.1.5.3.6 Other Products.950
21.2 Tea and Tea-Like Products.951
21.2.1 Foreword.951
21.2.2 Black Tea.951
21.2.3 Green Tea.952
21.2.4 Grades of Tea.952
21.2.5 Composition .952
21.2.5.1 Phenolic Compounds.953
21.2.5.2 Enzymes.953
21.2.5.3 Amino Acids.954
21.2.5.4 Caffeine.954
21.2.5.5 Carbohydrates.954
21.2.5.6 Lipids.955
21.2.5.7 Pigments (Chlorophyll and Carotenoids).955
21.2.5.8 Aroma Substances.955
21.2.5.9 Minerals.956
21.2.6 Reactions Involved in the Processing of Tea.956
21.2.7 Packaging, Storage, Brewing.958
21.2.8 Mate (Paraguayan Tea).958
21.2.9 Products from Cola Nut.958
21.3 Cocoa and Chocolate.959
21.3.1 Introduction.959
21.3.2 Cacao.959
21.3.2.1 General Information.959
21.3.2.2 Harvesting and Processing.960
21.3.2.3 Composition .961
21.3.2.3.1 Proteins and Amino Acids.961
21.3.2.3.2 Theobromine and Caffeine.962
21.3.2.3.3 Lipids.962
Contents xli
21.3.2.3.4 Carbohydrates.962
21.3.2.3.5 Phenolic Compounds.962
21.3.2.3.6 Organic Acids.963
21.3.2.3.7 Volatile Compounds and Flavor Substances.964
21.3.2.4 Reactions During Fermentation and Drying.964
21.3.2.5 Production of Cocoa Liquor.965
21.3.2.6 Production of Cocoa Liquor with Improved Dispersability.965
21.3.2.7 Production of Cocoa Powder by Cocoa Mass Pressing.966
21.3.3 Chocolate.966
21.3.3.1 Introduction.966
21.3.3.2 Chocolate Production.966
21.3.3.2.1 Mixing.966
21.3.3.2.2 Refining.966
21.3.3.2.3 Conching.966
21.3.3.2.4 Tempering and Molding.967
21.3.3.3 Kinds of Chocolate.967
21.3.4 Storage of Cocoa Products.969
21.4 References.969
22 Spices, Salt and Vinegar .971
22.1 Spices.971
22.1.1 Composition .971
22.1.1.1 Components of Essential Oils.971
22.1.1.2 Aroma Substances.974
22.1.1.2.1 Pepper .975
22.1.1.2.2 Vanilla.976
22.1.1.2.3 Dill.976
22.1.1.2.4 Fenugreek .976
22.1.1.2.5 Saffron.977
22.1.1.2.6 Mustard, Horseradish.977
22.1.1.2.7 Ginger .977
22.1.1.2.8 Basil.977
22.1.1.2.9 Parsley.978
22.1.1.3 Substances with Pungent Taste.979
22.1.1.4 Pigments .981
22.1.1.5 Antioxidants .981
22.1.2 Products.981
22.1.2.1 Spice Powders.981
22.1.2.2 Spice Extracts or Concentrates (Oleoresins).982
22.1.2.3 Blended Spices.982
22.1.2.4 Spice Preparations.982
22.1.2.4.1 Curry Powder .982
22.1.2.4.2 Mustard Paste.982
22.1.2.4.3 Sambal.982
22.2 Salt (Cooking Salt).982
22.2.1 Composition .982
22.2.2 Occurrence.983
22.2.3 Production.983
22.2.4 Special Salt.983
22.2.5 Salt Substitutes.983
22.3 Vinegar.983
xlii Contents
22.3.1 Production.984
22.3.1.1 Microbiological Production.984
22.3.1.2 Chemical Synthesis.984
22.3.2 Composition .984
22.4 References.985
23 Drinking Water, Mineral and Table Water.986
23.1 Drinking Water.986
23.1.1 Treatment.986
23.1.2 Hardness .986
23.1.3 Analysis.987
23.2 Mineral Water.988
23.3 Table Water.988
23.4 References.988
Index .989 |
| any_adam_object | 1 |
| author | Belitz, Hans-Dieter 1931-1993 Grosch, Werner 1934-2023 Schieberle, Peter 1951- |
| author_GND | (DE-588)105282200 (DE-588)142187402 (DE-588)109793765 |
| author_facet | Belitz, Hans-Dieter 1931-1993 Grosch, Werner 1934-2023 Schieberle, Peter 1951- |
| author_role | aut aut aut |
| author_sort | Belitz, Hans-Dieter 1931-1993 |
| author_variant | h d b hdb w g wg p s ps |
| building | Verbundindex |
| bvnumber | BV035487239 |
| callnumber-first | Q - Science |
| callnumber-label | QU50 B431F 2009 |
| callnumber-raw | QU50 B431f 2009 |
| callnumber-search | QU50 B431f 2009 |
| callnumber-sort | QU 250 B431 F 42009 |
| classification_rvk | VN 8001 |
| classification_tum | CHE 500f |
| ctrlnum | (OCoLC)301977910 (DE-599)DNB989188906 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| edition | 4., rev. and extended ed. |
| format | Book |
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| genre | (DE-588)4123623-3 Lehrbuch gnd-content |
| genre_facet | Lehrbuch |
| id | DE-604.BV035487239 |
| illustrated | Illustrated |
| indexdate | 2025-03-13T17:00:55Z |
| institution | BVB |
| isbn | 9783540699330 9783540699354 |
| language | English German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-017543681 |
| oclc_num | 301977910 |
| open_access_boolean | |
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| owner_facet | DE-91G DE-BY-TUM DE-M49 DE-BY-TUM DE-11 DE-B768 DE-29T DE-703 |
| physical | XLIV, 1070 S. Ill., graph. Darst. 25 cm |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Springer |
| record_format | marc |
| spelling | Belitz, Hans-Dieter 1931-1993 Verfasser (DE-588)105282200 aut Lehrbuch der Lebensmittelchemie Food chemistry with 634 tables H.-D. Belitz ; W. Grosch ; P. Schieberle. [Transl. from the sixth German ed. by M. M. Burghagen] 4., rev. and extended ed. Berlin ; Heidelberg Springer 2009 XLIV, 1070 S. Ill., graph. Darst. 25 cm txt rdacontent n rdamedia nc rdacarrier Literaturangaben Aliments - Analyse Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf (DE-588)4123623-3 Lehrbuch gnd-content Lebensmittelchemie (DE-588)4034873-8 s DE-604 Grosch, Werner 1934-2023 Verfasser (DE-588)142187402 aut Schieberle, Peter 1951- Verfasser (DE-588)109793765 aut Erscheint auch als Online-Ausgabe 978-3-540-69934-7 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017543681&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Belitz, Hans-Dieter 1931-1993 Grosch, Werner 1934-2023 Schieberle, Peter 1951- Food chemistry with 634 tables Aliments - Analyse Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4034873-8 (DE-588)4123623-3 |
| title | Food chemistry with 634 tables |
| title_alt | Lehrbuch der Lebensmittelchemie |
| title_auth | Food chemistry with 634 tables |
| title_exact_search | Food chemistry with 634 tables |
| title_full | Food chemistry with 634 tables H.-D. Belitz ; W. Grosch ; P. Schieberle. [Transl. from the sixth German ed. by M. M. Burghagen] |
| title_fullStr | Food chemistry with 634 tables H.-D. Belitz ; W. Grosch ; P. Schieberle. [Transl. from the sixth German ed. by M. M. Burghagen] |
| title_full_unstemmed | Food chemistry with 634 tables H.-D. Belitz ; W. Grosch ; P. Schieberle. [Transl. from the sixth German ed. by M. M. Burghagen] |
| title_short | Food chemistry |
| title_sort | food chemistry with 634 tables |
| title_sub | with 634 tables |
| topic | Aliments - Analyse Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Aliments - Analyse Lebensmittelchemie Lehrbuch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017543681&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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