Principles of food chemistry

Water ................................................................................................... 1 Physical Properties of Water and Ice ................................................................. 1 Structure of the Water Molecule ........................................................................ 2 Sorption Phenomena ......................................................................................... 4 Types of Water ................................................................................................... 11 Freezing and Ice Structure ................................................................................. 14 Water Activity and Food Spoilage ...................................................................... 23 Water Activity and Packaging ............................................................................ 26 Water Binding of Meat ........................................................................................ 28 Water Activity and Food Processing .................................................................. 30 2. Lipids .................................................................................................. 33 Introduction ......................................................................................................... 33 Shorthand Description of Fatty Acids and Glycerides ....................................... 35 Component Fatty Acids ...................................................................................... 36 Component Glycerides ....................................................................................... 45 Phospholipids ..................................................................................................... 50 Unsaponifiables .................................................................................................. 51 Autoxidation ........................................................................................................ 54 Photooxidation .................................................................................................... 63 Heated Fats – Frying .......................................................................................... 65 Flavor Reversion ................................................................................................ 70 Hydrogenation .................................................................................................... 71 Interesterification ................................................................................................ 77 Physical Properties ............................................................................................. 81 Fractionation ....................................................................................................... 94 iv Contents This page has been reformatted by Knovel to provide easier navigation. Cocoa Butter and Confectionery Fats ................................................................ 95 Emulsions and Emulsifiers ................................................................................. 101 Novel Oils and Fats ............................................................................................ 106 Fat Replacers ..................................................................................................... 107 3. Proteins .............................................................................................. 111 Introduction ......................................................................................................... 111 Amino Acid Composition .................................................................................... 111 Protein Classification .......................................................................................... 113 Protein Structure ................................................................................................ 115 Denaturation ....................................................................................................... 118 Nonenzymic Browning ....................................................................................... 120 Chemical Changes ............................................................................................. 131 Functional Properties ......................................................................................... 134 Animal Proteins .................................................................................................. 138 Plant Proteins ..................................................................................................... 152 4. Carbohydrates ................................................................................... 163 Introduction ......................................................................................................... 163 Monosaccharides ............................................................................................... 163 Related Compounds .......................................................................................... 167 Oligosaccharides ................................................................................................ 169 Polysaccharides ................................................................................................. 183 Dietary Fiber ....................................................................................................... 203 5. Minerals .............................................................................................. 209 Introduction ......................................................................................................... 209 Major Minerals .................................................................................................... 209 Trace Elements .................................................................................................. 217 Metal Uptake in Canned Foods ......................................................................... 223 6. Color ................................................................................................... 229 Introduction ......................................................................................................... 229 CIE System ......................................................................................................... 229 Munsell System .................................................................................................. 236 Hunter System .................................................................................................... 237 Contents v This page has been reformatted by Knovel to provide easier navigation. Lovibond System ................................................................................................ 238 Gloss ................................................................................................................... 239 Food Colorants ................................................................................................... 239 7. Flavor .................................................................................................. 263 Introduction ......................................................................................................... 263 Taste ................................................................................................................... 263 Odor .................................................................................................................... 282 Description of Food Flavors ............................................................................... 291 Astringency ......................................................................................................... 294 Flavor and Off-Flavor ......................................................................................... 296 Flavor of Some Foods ........................................................................................ 297 8. Texture ................................................................................................ 311 Introduction ......................................................................................................... 311 Texture Profile .................................................................................................... 313 Objective Measurement of Texture .................................................................... 316 Different Types of Bodies ................................................................................... 320 Application to Foods ........................................................................................... 328 Textural Properties of Some Foods ................................................................... 334 Microstructure ..................................................................................................... 341 Water Activity and Texture ................................................................................. 347 9. Vitamins .............................................................................................. 355 Introduction ......................................................................................................... 355 Fat-Soluble Vitamins .......................................................................................... 355 Water-Soluble Vitamins ...................................................................................... 366 Vitamins as Food Ingredients ............................................................................ 385 10. Enzymes ............................................................................................. 389 Introduction ......................................................................................................... 389 Nature and Function ........................................................................................... 389 Hydrolases .......................................................................................................... 395 Oxidoreductases ................................................................................................ 413 Immobilized Enzymes ........................................................................................ 423 vi Contents This page has been reformatted by Knovel to provide easier navigation. 11. Additives and Contaminants ........................................................... 429 Introduction ......................................................................................................... 429 Intentional Additives ........................................................................................... 431 Incidental Additives or Contaminants ................................................................ 449 12. Regulatory Control of Food Composition, Quality, and Safety .................................................................................................. 475 Historical Overview ............................................................................................. 475 Safety .................................................................................................................. 477 U.S. Food Laws .................................................................................................. 479 Canadian Food Laws ......................................................................................... 481 European Union (EU) Food Laws ...................................................................... 482 International Food Law: Codex Alimentarius ..................................................... 484 Harmonization .................................................................................................... 488 Appendices ............................................................................................... 491 Appendix A. Units and Conversion Factors ..................................................... 491 Appendix B. Greek Alphabet ........................................................................... 495 Index .......................................................................................................... 497