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020 _a9781839168147
020 _a1839168145
020 _z9781837670376
020 _z9781837670369
020 _z9781839168147
041 _aEnglish
042 _alccopycat
082 0 4 _a664
_223
_bCOU
100 1 _aCoultate, T. P.
100 1 _q(Tom P.),
_eauthor.
245 1 0 _aFood :
_bthe chemistry of its components /
_cby T.P. Coultate ; [foreword by Richard Pagni].
250 _aSeventh edition.
260 _bRoyal Society of Chemistry,
_cCopyright© 2024.
300 _axix, 479 pages ;
_c25 x 19 cm
500 _aPrevious edition 2016.
504 _aIncludes bibliographical references.
505 _tCover 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
520 _aFood 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.
650 0 _aFood
650 0 _aFood
650 6 _aAliments
650 7 _aFood
650 7 _aFood
650 0 _xComposition.
650 0 _xAnalysis.
650 6 _xAnalyse.
650 7 _xAnalysis
_2fast
650 7 _xComposition
_2fast
700 1 _aPagni, Richard,
700 1 _ewriter of foreword,.
710 2 _aRoyal Society of Chemistry (Great Britain)
776 0 8 _iebook version :
_z9781837670376
906 _a7
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_ccopycat
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942 _2ddc
_cBOOKS
999 _c45901
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