Chemical and Functional Properties of Food Components

ISBN: 9780367390068 出版年：2006 页码：546 CRC Press

Each chapter ends with a section of references. Preface FOOD COMPONENTS AND THEIR ROLE IN FOOD QUALITY - The Main Food Components - The Quality of Foods - The Functional Properties of Food Components - The Role of Chemistry and Processing Factors WATER AND FOOD QUALITY - Introduction - Structure and Properties of Water - Water in Food - Water Supply, Quality, and Disposal MINERAL COMPONENTS - The and Role of Minerals in Foods - Interaction with Dietary Components - Role in Food Processing - The Effect of Storage and Processing on the Mineral Components in Foods - The Chemical Nature of Toxicity of Some Mineral Food Components SACCHARIDES - Natural Food Carbohydrates, Occurrence, Role, and Applications - Carbohydrate Structure - Carbohydrate Chirality - Carbohydrate Reactivity - Functional Properties of Carbohydrates - Biodegradable Plastics LIPIDS - Part I: Chemical and Functional Properties - Part II: The Effect of Refining and Hardening on the Composition of Fats PROTEINS - The Chemical Structure and Properties - The Functional Properties - Changes Due to Processing - Enzymatic Changes - Chemical Modifications - Use of Proteins as Functional Components in Foods - Edible Coatings RHEOLOGICAL PROPERTIES OF FOOD SYSTEMS - Introduction - The Flow Properties of Liquid and Semi-Solid Food System - The Effect of Composition and Processing Parameters on the Rheological Behavior of Food Systems - The Importance of the Rheological Properties of Foods for Process Design and Control FOOD COLORANTS - Introduction - Natural Pigments - Synthetic Organic Colors FLAVOR COMPOUNDS - Sources of Flavors in Foods - Molecular Structure and Odor of Flavor Compounds - Changes in Flavor during Food Storage and Processing - Use of Flavors in Food Industry MAIN FUNCTIONAL FOOD ADDITIVES - Introduction - Classification - Preservatives - Antioxidants - Stabilizers, Emulsifiers, and Thickening Agents - Clarifying Agents and Film Formers - Flavorings, Colorants, and Sweeteners FOOD SAFETY - Introduction - Consumer Attitudes to the Food Safety Problem - Tests to Determine Food Safety - Food Safety Concerns - Risk/Benefit as It Applies to Food - Nutritional Evaluation of Food Processing MUTAGENIC AND CARCINOGENIC COMPONENTS IN FOODS - Introduction - The Role of Mutagens in Carincogenesis - Metabolic Activation and Formation of DNA Adducts by Food Mutagens and Carcinogens - Tests for Mutagenicity and Carcinogenic Properties of Food Components - Foodborne Mutagens and Carcinogens - Anticarcinogenic Food Components Index 42 figures, 28 tables ISBN: 1 -56676 -464 -5 Year: 1997 Number of pages: 301 Dimensions: 6 " x 9" Cover type: hardcover $149.95 Authors - Agnieszka Bartoszek, Ph.D., Department of Biochemistry, Technical University of Gdansk, Poland - Barbara Cybulska, Ph.D., Department of Biochemistry, Technical University of Gdansk, Poland - Peter Doe, Ph.D., Professor, Department of Engineering, University of Tasmania, Australia - Tadeusz S. Matuszek, Ph.D., Department of Food Engineering, University of Gdansk, Poland - Julie Miller Jones, Ph.D., Professor, Department of Home Economics, College of St. Catherine, USA - Michael Nabrzyski, Ph.D., D.Sc., Professor, Department of Bromatology, Medical Academy of Gdansk, Poland - Bonnie Sun Pan, Ph.D., Professor, Department of Marine Food Science, National Taiwan Ocean University - Adriaan Rutter, Ph.D., Professor, Department of the Science of Food of Animal Origin, Utrecht University, The Netherlands - Jan Sawicki, Ph.D., Department of Chemistry and Technology of Fats, Technical University of Gdansk, Poland - Zdzislaw E. Sikorski, Ph.D., D.Sc., Professor, Department of Food Preservation, Technical University of Gdansk, Poland - Bartlomiej Slusarski, M.Sc., Department of Technology of Lipids and Detergents, Technical University of Gdansk, Poland - Piotr Tomasik, Ph.D., D.Sc., Professor, Department of Chemistry, Academy of Agriculture, Poland - Alphons G. J. Voragen, Ph.D., Professor, Utrecht University, The Netherlands - Jadwiga Wilska-Jeszka, Ph.D., D.Sc., Professor emeritus, Institute of Technical Biochemistry, Technical University of Lodz, Poland - Chung-May Wu, Ph.D., Senior Scientist, Food Research and Development Institute, Taiwan