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Food: the chemistry of its components

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Bibliographische Detailangaben
1. Verfasser:	Coultate, Tom P. (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Cambridge Royal Society of Chemistry 2009
Ausgabe:	5. ed.
Schlagworte:	Food / Composition Food / Analysis Food > Analysis Food > Composition Lebensmittelchemie Lebensmittelanalyse Bestandteil Lebensmittel
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XIX, 501 S. graph. Darst. 25 cm
ISBN:	9780854041114

Internformat

MARC


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Datensatz im Suchindex

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adam_text	CONTENTS THE AUTHOR XVII ACKNOWLEDGEMENTS XVIII CHAPTER 1 INTRODUCTION FURTHER READING 5 CHAPTER 2 SUGARS MONOSACCHARIDES 7 OLIGOSACCHARIDES 20 SUGARS AS SOLIDS 26 SUGARS IN SOLUTION 27 DECOMPOSITION 30 THE MAILLARD REACTION 33 SPECIAL TOPICS 41 1. REDUCING GROUP REACTIONS 41 2. SUGAR CANE, SUGAR BEET AND TEQUILA 42 3. MONOSACCHARIDE CONFORMATIONS 43 4. ACRYLAMIDE 44 FURTHER READING 48 RECENT REVIEWS 48 CHAPTER 3 POLYSACCHARIDES STARCH 51 PECTINS 60 SEAWEED POLYSACCHARIDES 67 CELLULOSE, HCMICELLULOSES AND FIBRE 72 FOOD: THE CHEMISTRY OF ITS COMPONENTS, FIFTH EDITION BY T.P. COULTATE TF ) T P. COULTATE, 2009 PUBLISHED BY THE ROYAL SOCIETY OF CHEMISTRY, WWW.RSC.ORG XT ML CONTENTS GUMS KO SPECIAL TOPICS 85 1 CHEMICALLY MODIHED STAICHES 85 2 SYIUPS FIOM STAICH 87 3 GLYCAEMIC INDEX 89 4 FURTHEI DETAILS OF PECTIN STIUCTURE 92 FUITHER READING 95 RECENT REVIEWS 95 CHAPTER 4 LIPIDS FATT ACIDS STIUCTURE AND DISTNBUTION 97 CONJUGATED LINOLEIC ACIDS 105 ESSENTIAL FATTY ACIDS 106 FATT ACIDS AND COIONARY HEART DISEASE 108 REACTIONS OF UNSATUIATED FATTY ACIDS 112 HYDROGENATION, MAIGANNE AND TIANS FATTY ACIDS 113 RANCIDITY 115 ANTIOXIDANTS 123 TNGLVCENDES 127 MELTING AND CIYSTALHSATION 130 COCOA BUTTEI AND CHOCOLATE 133 FIACTIONATION 135 INTETESTEUHCATION 137 POLAR LIPIDS 1 39 MILK FAT. CIEAM AND BUTTER 147 SYNTHETIC EMULSIFIERS 148 PHYTOSTEIOIDS 150 SPECIAL TOPICS 152 1 HYDIOGENATION IN DETAIL 152 2 SINGLET AND TRIPLET OXYGEN 153 3 TRIGLYCERIDE CRYSTALS 154 HUITHEI READING 157 RECENT REVIEWS 158 CHAPTER 5 PROTEINS AMINO ACIDS 160 PIOTEIN STIUCTUIE 163 ESSENTIAL AMMO ACIDS AND PROTEIN QUALITY 168 ANALYSIS 173 FOOD PROTEIN SYSTEMS 176 MILK 176 CHEESE 132 EGG 184 CONTENTS XLLL MEAT 187 BREAD 198 SPECIAL TOPICS 208 1 MYOGLOBIN AND FREE RADICALS 208 2 WHEAT GENES AND CHROMOSOMES 210 3 FURTHER DETAILS OF GLUTEN PROTEINS 211 FURTHER READING 212 RECENT REVIEWS 213 CHAPTER 6 COLOURS CHLOROPHYLLS 214 CAROTENOIDS 218 ANTHOCYANINS 227 BETALAINES 234 MELANINS 236 TEA 239 TURMERIC AND COCHINEAL 243 ARTIFICIAL FOOD COLORANTS 244 INORGANIC FOOD COLORANTS 249 RESTRICTIONS ON THE USE OF COLOURS IN FOODSTUFFS 249 THE MOLECULAR BASIS OF COLOUR 251 SPECIAL TOPICS 255 1 FLAVONOIDS, TANNINS AND HEALTH 255 2 COLOUR MEASUREMENT 258 FURTHER READING 263 RECENT REVIEWS 263 CHAPTER 7 FLAVOURS TASTE 268 SWEETNESS 268 BITTERNESS 278 SALTINESS 282 SOURNESS 282 ASTRINGENCY 284 PUNGENCY 285 MEATINESS 290 ODOUR 294 MEAT 295 FRUIT 297 VEGETABLES 301 HERBS AND SPICES 305 SYNTHETIC FLAVOURINGS 306 SPECIAL TOPICS 309 1 C OIIHNTS 1 OFL-HAVOMS IN MEAT 309 2 TAINTS 310 HURTHEI READING 310 RECENT REVIEWS 311 CHAPTER 8 ITAMINS THIAMIN (VITAMIN B], ANEUNNE) 315 RIBOFLAVIN (VITAMIN B:) 318 PVNDOXINE (VITAMIN B(). PVNDOXOL) 321 NUUN (NICOTINIC ACID NICOTINAMIDE) 323 COBALAMIN (CVANOCOBALAMIN, VITAMIN B12) 326 FOLIC ACID (FOLACIN) 328 BIOTIN AND PANTOTHENIC ACID 330 ASCORBIC ACID (VITAMIN C) 332 RETINOL (VITAMIN A) 338 CHOLECALCILEROL (VITAMIN D, CALCIFEIOL) 343 VITAMIN E (OC-TOCOPHEIOL) 346 VITAMIN K (PHVLLOQUINONE, MENAQUINONES) 350 SPECIAL TOPICS 352 1 DETAILS OL THE COENZYME FUNCTIONS OF THIAMINE AND PVNDOXINE 352 2 HURTHEI DETAILS OF THE ROLE OF ASCOIBIC ACID 353 3 NON-VITAMINS 355 FURTHER READING 357 RECENT REVIEWS 358 CHAPTER 9 PRESERVATIVES SODIUM CHLONDE 361 NITRITES 362 SMOKE 366 SULFUR DIOXIDE 367 BENZOATES 370 OTHER ORGANIC ACIDS 372 NISIN AND NATAMVCIN 373 IRRADIATION 375 F-URTHEI READING 380 RECENT REVIEW 380 CHAPTER 10 UNDESIRABLES ENDOGENOUS TOXINS IN FOODS DERIVED FROM PLANTS 382 ENDOGENOUS TOXINS IN FOODS OF ANIMAL ONGIN 394 MYCOTOXINS 398 CONTENTS XV BACTERIAL TOXINS 404 ALLERGENS 407 TOXIC AGRICULTURAL RESIDUES 412 TOXIC METAL RESIDUES 421 LEAD 421 MERCURY 424 ARSENIC 426 CADMIUM 426 TIN AND ALUMINIUM 427 TOXINS GENERATED DURING HEAT TREATMENT OF FOOD 428 PACKAGING RESIDUES 430 ENVIRONMENTAL POLLUTANTS 432 SPECIAL TOPICS 434 1. FAVISM 434 2. TOTAL INTAKE OF UNDESIRABLE METALS 436 FURTHER READING 437 RECENT REVIEWS 438 CHAPTER 11 MINERALS THE BULK MINERALS 440 SODIUM 440 POTASSIUM 441 MAGNESIUM 442 CALCIUM 442 PHOSPHORUS 444 THE TRACE MINERALS 446 IRON 446 COPPER 449 ZINC 450 SELENIUM 450 IODINE 451 OTHER TRACE MINERALS 453 FURTHER READING 454 RECENT REVIEWS 454 CHAPTER 12 WATER WATER STRUCTURE 456 INTERACTIONS OF WATER WITH FOOD COMPONENTS 461 INTERACTIONS OF WATER WITH FOOD MATERIALS 466 WATER BINDING 468 WATER DETERMINATION 470 FURTHER READING 474 RECENT REVIEWS 474 I CONTENTS APPENDIX NUTRITIONAL REQUNEMENTS AND DIETAIY SOURCES 475 HUITHEI README 478 SUBJECT INDEX 480
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author	Coultate, Tom P.
author_facet	Coultate, Tom P.
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callnumber-first	T - Technology
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ctrlnum	(OCoLC)214308189 (DE-599)GBV556488105
dewey-full	664 641.300154
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dewey-tens	660 - Chemical engineering 640 - Home and family management
discipline	Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie
edition	5. ed.
format	Book
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spelling	Coultate, Tom P. Verfasser aut Food the chemistry of its components T.P. Coultate 5. ed. Cambridge Royal Society of Chemistry 2009 XIX, 501 S. graph. Darst. 25 cm txt rdacontent n rdamedia nc rdacarrier Food / Composition Food / Analysis Food Analysis Food Composition Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Bestandteil (DE-588)4144928-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 s DE-604 Lebensmittel (DE-588)4034870-2 s Bestandteil (DE-588)4144928-9 s Lebensmittelchemie (DE-588)4034873-8 s OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018699846&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Coultate, Tom P. Food the chemistry of its components Food / Composition Food / Analysis Food Analysis Food Composition Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Bestandteil (DE-588)4144928-9 gnd Lebensmittel (DE-588)4034870-2 gnd
subject_GND	(DE-588)4034873-8 (DE-588)4167032-2 (DE-588)4144928-9 (DE-588)4034870-2
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 / Composition Food / Analysis Food Analysis Food Composition Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Bestandteil (DE-588)4144928-9 gnd Lebensmittel (DE-588)4034870-2 gnd
topic_facet	Food / Composition Food / Analysis Food Analysis Food Composition Lebensmittelchemie Lebensmittelanalyse Bestandteil Lebensmittel
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018699846&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT coultatetomp foodthechemistryofitscomponents

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