Introduction to Food Chemistry

ISBN-13: 9783030856410 / Angielski / Twarda / 2021 / 216 str.

Vassilis Kontogiorgos

Spis treści

CHAPTER 1 WATER          4

1.1 INTRODUCTION        4

1.2 WATER STRUCTURE 4

1.3 HYDROGEN BONDING OF WATER       5

1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS            6

1.5 COLLIGATIVE PROPERTIES     8

1.6 WATER ACTIVITY       9

1.7 REVIEW QUESTIONS 14

CHAPTER 2 CARBOHYDRATES      16

2.1 INTRODUCTION        16

2.2 MONOSACCHARIDE STRUCTURE        16

2.3 MONOSACCHARIDE REACTIONS         23

2.4 DISACCHARIDES-OLIGOSACCHARIDES              26

2.5 POLYSACCHARIDES  28

2.5.1 Starch        29

2.5.2 Carrageenan           33

2.5.3 Alginates  34

2.5.4 Pectin        35

2.5.5 Cellulose   35

2.5.6 Galactomannans   36

2.5.7 Gum Arabic              36

2.5.8 Xanthan    37

2.5.9 Chitin         37

2.5.10 Dietary fibre         38

2.6 REVIEW QUESTIONS 39

CHAPTER 3 PROTEINS-ENZYMES 42

3.1 INTRODUCTION        42

3.2 AMINO ACIDS            43

3.3 PROTEINS    48

3.3.1 Protein classification            48

3.3.2 Protein structure   48

3.3.3 Changes in protein structure: denaturation and hydrolysis  52

3.3.4 Functional properties of proteins   55

3.4 ENZYMES     56

3.4.1 Mechanism of enzymic reactions   57

3.4.2 Enzyme nomenclature and classification     61

3.4.3 Food enzymes        62

3.5 REVIEW QUESTIONS 67

CHAPTER 4 LIPIDS            70

4.1 INTRODUCTION        70

4.2 FATTY ACIDS               70

4.3 TRIACYLGLYCEROLS (TAGS)  74

4.4 LIPID OXIDATION      79

4.5 FAT CRYSTALLISATION            82

4.5.1 Crystal formation  82

4.5.2 TAG conformation and polymorphism         84

4.5.3 Other properties of fats      87

4.6 REVIEW QUESTIONS 89

CHAPTER 5 BROWNING REACTIONS         91

5.1 INTRODUCTION        91

5.2 ENZYMIC BROWNING             91

5.2.1 Deactivation strategies       93

5.2 NON-ENZYMIC BROWNING  94

5.3.1 Caramelisation       94

5.3.2 Ascorbic acid browning      95

5.3.3 Maillard reaction   96

5.3.4 Control of Maillard browning           99

5.4 REVIEW QUESTIONS 100

CHAPTER 6 VITAMINS-MINERALS              102

6.1 INTRODUCTION        102

6.2 FAT SOLUBLE VITAMINS        102

6.3 WATER SOLUBLE VITAMINS 105

6.4 MINERALS   109

6.5 REVIEW QUESTIONS 112

CHAPTER 7 COLOUR CHEMISTRY                

7.1 INTRODUCTION        

7.2 INTERACTION OF LIGHT WITH FOOD 

7.3 COLOUR MEASUREMENT      

7.4 PIGMENT CHEMISTRY             

7.4.1 Myoglobin               

7.4.2 Chlorophyll              

7.4.3 Carotenoids            

7.4.4 Anthocyanins         

7.4.5 Betalains   

7.4.6 Artificial pigments 

7.5 REVIEW QUESTIONS 

CHAPTER 8 FLAVOUR CHEMISTRY             

8.1 INTRODUCTION        

8.2. FLAVOUR CHEMISTRY            

8.3 FLAVOUR GENERATION AND SOURCES           

8.4 FLAVOUR DELIVERY 

8.5 FLAVOUR INTERACTIONS AND STABILITY        

8.6 REVIEW QUESTIONS 

O autorze

Dr Kontogiorgos is a food scientist by training. He received all his degrees in Food Science from the Aristotle University of Thessaloniki, Greece (BSc and MSc) and the University of Guelph, Canada (PhD).

He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as a faculty member at the Department of Biological Sciences, University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia) as a teaching and research academic in food chemistry.

Dr Kontogiorgos research interests are focused on food carbohydrate chemistry and food structuring. He is an associate editor of Food Hydrocolloids and Food Biophysics and a Fellow of the Higher Education Academy (FHEA, UK).

Blurb

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. 

Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. 

To support learning, the book has:

• Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions
• Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.
• Keywords and concepts for online search to instigate curiosity for further studies.
• Conversational writing style without losing academic rigor

To support lecturers, the book has:

• Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.
• Aids the preparation of exams, assignments and other types of assessment or learning activities.

For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.