Previous edition 2016.

Includes bibliographical references.

Cover
Half Title
Title
Copyright
Dedication
Foreword to the Seventh Edition
Preface to the Seventh Edition
Acknowledgements
Contents
1 Introduction
Further Reading
2 Sugars
2.1 Monosaccharides
2.2 Oligosaccharides
2.3 Sugars as Solids
2.4 Sugars in Solution
2.5 Decomposition
2.6 The Maillard Reaction
2.7 Special Topics
2.7.1 Reducing Group Reactions
2.7.2 Cane Sugar, Beet Sugar and Tequila
2.7.3 Acrylamide
2.7.4 Human Milk Oligosaccharides
2.7.5 D-Allulose
Further Reading
3 Polysaccharides
3.1 Starch
3.2 Pectins
3.3 Seaweed Polysaccharides
3.4 Cellulose, Hemicelluloses and Fibre
3.5 Gums
3.6 Special Topics
3.6.1 Chemically Modified Starches
3.6.2 Syrups from Starch
3.6.3 Glycaemic Index
3.6.4 Further Details of Pectin Structure
Further Reading
4 Lipids
4.1 Fatty Acids: Structure and Distribution
4.1.1 Conjugated Linoleic Acids
4.2 Fatty Acids and Health
4.3 Reactions of Unsaturated Fatty Acids
4.3.1 Hydrogenation, Margarine and trans Fatty Acids
4.3.2 Rancidity
4.3.3 Antioxidants
4.4 Triglycerides
4.4.1 Melting and Crystallisation
4.4.2 Cocoa Butter and Chocolate
4.4.3 Fractionation
4.4.4 Interesterification
4.5 Polar Lipids
4.5.1 Emulsifying Agents
4.5.2 Milk Fat, Cream and Butter
4.5.3 Synthetic Emulsifiers
4.5.4 Phytosteroids
4.6 Special Topics
4.6.1 Hydrogenation in Detail
4.6.2 Singlet and Triplet Oxygen
4.6.3 Triglyceride Crystals
Further Reading
5 Proteins
5.1 Amino Acids
5.2 Protein Structure
5.3 Indispensable Amino Acids and Protein Quality
5.4 Analysis
5.5 Food Protein Systems
5.5.1 Milk
5.5.2 Cheese
5.5.3 Eggs
5.5.4 Meat
5.5.5 Bread
5.6 Special Topics
5.6.1 Myoglobin and Free Radicals
5.6.2 Wheat Genes and Chromosomes
5.6.3 Further Details of Gluten Proteins
5.6.4 Alternative Proteins for Human Food
Further Reading
6 Colours
6.1 Chlorophylls
6.2 Carotenoids
6.3 Anthocyanins
6.4 Betalaines
6.5 Melanins
6.5.1 Tea
6.5.2 Squid Ink
6.6 Other Natural Food Colourants
6.6.1 Turmeric
6.6.2 Cochineal
6.6.3 Safflower
6.6.4 Sandalwood
6.6.5 Malt Extract and Caramel
6.7 Synthetic or Artificial Food Colourants
6.8 Inorganic Food Colourants
6.9 Restrictions on the Use of Colours in Foodstuffs
6.10 Molecular Basis of Colour
6.11 Special Topics
6.11.1 Flavonoids, Tannins and Health
6.11.2 Measurement of Colour
6.11.3 Colours from Microorganisms
Further Reading
7 Flavours
7.1 Taste
7.1.1 Sweetness
7.1.2 Bitterness
7.1.3 Saltiness
7.1.4 Sourness
7.1.5 Astringency
7.1.6 Pungency
7.1.7 Meatiness
7.2 Odour
7.2.1 Meat
7.2.2 Fruit
7.2.3 Vegetables
7.2.4 Herbs and Spices
7.2.5 Synthetic Flavourings
7.3 Special Topics
7.3.1 Taste Receptors and Cells
7.3.2 Off-flavours in Meat
7.3.3 Taints
Further Reading
8 Vitamins
8.1 Thiamin (Vitamin B1, Aneurine)
8.2 Riboflavin (Vitamin B2)
8.3 Vitamin B6 (Pyridoxine)
8.4 Niacin (Nicotinic Acid, Nicotinamide, Vitamin B3)
8.5 Cobalamin (Cyanocobalamin, Vitamin B12)
8.6 Folic Acid (Folacin, Vitamin B9)
8.7 Biotin (Vitamin B7) and Pantothenic Acid (Vitamin B5)
8.8 Ascorbic Acid (Vitamin C)
8.9 Retinol (Vitamin A)
8.10 Cholecalciferol (Vitamin D, Calciferol)
8.11 Vitamin E (α-Tocopherol)
8.12 Vitamin K (Phylloquinone, Menaquinones)
8.13 Special Topics
8.13.1 Details of the Coenzyme Functions of Thiamin and Pyridoxine
8.13.2 Further Details of the Role of Ascorbic Acid
8.13.3 Non-Vitamins
Further Reading
9 Preservatives
9.1 Sodium Chloride
9.2 Nitrites
9.3 Smoke
9.4 Sulfur Dioxide
9.5 Benzoates
9.6 Other Organic Acids
9.7 Nisin and Natamycin
9.8 Irradiation
Further Reading
10 Undesirables
10.1 Endogenous Toxins in Foods of Plant Origin
10.2 Endogenous Toxins in Foods of Animal Origin
10.3 Mycotoxins
10.4 Bacterial Toxins
10.5 Allergens
10.6 Toxic Agricultural Residues
10.7 Toxic Metal Residues
10.7.1 Lead
10.7.2 Mercury
10.7.3 Arsenic
10.7.4 Cadmium
10.7.5 Tin and Aluminium
10.8 Toxins Generated During Heat Treatment of Food
10.9 Packaging Residues
10.10 Environmental Pollutants
10.11 Special Topics
10.11.1 Favism
References
Further Reading
11 Minerals
11.1 Major Minerals
11.1.1 Sodium
11.1.2 Potassium
11.1.3 Magnesium
11.1.4 Calcium
11.1.5 Phosphorus
11.2 Trace Minerals
11.2.1 Iron
11.2.2 Copper
11.2.3 Zinc
11.2.4 Selenium
11.2.5 Iodine
11.3 Other Trace Minerals
Further Reading
12 Enzymes
12.1 General Principles
12.1.1 Enzyme Active Sites
12.1.2 Enzyme Specificity and Classification
12.1.3 Effects of pH and Temperature
12.1.4 Inhibition
12.2 Natural Enzyme Activity in Food Materials
12.2.1 Plant Enzymes
12.2.2 Animal Enzymes
12.3 Food Processing Applications of Isolated Enzymes
12.3.1 Enzyme Production
12.3.2 Enzyme Applications in Food Manufacture
12.4 Food Analysis
12.5 Regulation and Legislation
Further Reading
13 Water
13.1 Water Structure
13.2 Interactions of Water With Food Components
13.3 Interactions of Water With Food Materials
13.4 Water-binding
13.5 Water Determination
Further Reading
Appendix I
Appendix II
Subject Index

Food
The Chemistry of its Components
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food’s nutritional value. The book features a ‘Special Topics’ section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions: “A superb book to have by your side when you read your daily newspaper.” New Scientist. “… filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.” The Chemical Educator. “This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse.” School Science Review. “Especially noteworthy are the author’s simple observations on foods that are familiar to us all …” Comprehensive Reviews in Food Science and Safety.