Author | Lee, Frank A. author |
---|---|
Title | Basic Food Chemistry [electronic resource] / by Frank A. Lee |
Imprint | Dordrecht : Springer Netherlands, 1983 |
Edition | Second Edition |
Connect to | http://dx.doi.org/10.1007/978-94-011-7376-6 |
Descript | XII, 564 p. online resource |
1. Photosynthesis -- Role of Chlorophyll -- Chemistry of Photosynthesis -- Summary -- 2. Water and Solutions -- The Structure of Water -- Solutions -- Summary -- 3. Colloids -- What Are Colloids? -- Behavior of Colloids in an Electric Field -- Syneresis -- Imbibition -- Emulsions -- Breaking of Emulsions -- Foams -- Viscosity -- Summary -- 4. Carbohydrates -- Monosaccharides -- Structure of Carbohydrates -- Carbohydrate Reactions -- Oligosaccharides -- Polysaccharides -- Digestion of Carbohydrates -- Qualitative Tests -- Quantitative Tests -- Summary -- 5. Lipids -- Simple Lipids -- Composite Lipids -- Derived Lipids -- Oxidation of Lipids -- Summary -- 6. Proteins -- Amino Acids -- Classification of Proteins -- Structure of Proteins -- Properties of Proteins -- Protein Synthesis -- Proteins in Foods -- Summary -- 7. Enzymes -- Classification -- Enzyme Composition -- Properties of Enzymes -- Enzyme Reactions -- Some Enzyme Applications in Food -- Summary -- 8. The Vitamins -- The Water-Soluble Vitamins -- The Fat-Soluble Vitamins -- Vitamins and Malnutrition -- Summary -- 9. Minerals -- Occurrence of Minerals -- Anionic Minerals -- Minerals in Canned Foods -- Summary -- 10. Flavor -- The Basic Tastes -- Flavors and Volatiles -- Flavor Enhancement -- Flavor Restoration and Deterioration -- Summary -- 11. Natural Colors -- Chemistry of Natural Coloring Matters -- Caramels and Melanoidins -- Color Determination -- Summary -- 12. Browning Reactions -- Enzymatic Browning -- Non-enzymatic Browning -- The Formation of Brown Pigments -- Inhibition of Browning -- Summary -- 13. Food Colorings -- Color Safety and Regulations -- Colors Exempt from Certification -- Color Analysis and Desired Properties -- Summary -- 14. Alcoholic Fermentation -- Wine -- Beer and Brewing -- Distilled Products -- Vinegar -- Summary -- 15. Baked Products -- Flour -- Leavening -- Summary -- 16. Milk and Milk Products -- Milk Composition -- Rancidity and Off-Flavor in Milk -- Cheese and Cheese Chemistry -- Fermentation in Milk -- Milk Products Other than Cheese -- Determination of Fat in Dairy Products -- Total Solids Analysis -- Summary -- 17. Coffee -- Composition of the Green Coffee Bean -- Changes During Roasting -- Roasted Coffee -- Coffee Products -- Summary -- 18. Tea -- Methods of Preparation -- Chemical Components of Tea -- Amino Acids -- Chemistry of Tea Manufacture -- Tea Aroma -- Summary -- 19. Cocoa and Chocolate -- Manufacture of Cocoa and Chocolate -- Chemical Composition -- Changes During Manufacture of Cocoa and Chocolate -- Volatiles and Chocolate Flavor -- Chocolate and Cocoa Products -- Summary -- 20. Meat and Meat Products -- Muscle Composition -- Changes in Muscle After Slaughter and During Processing -- Effect of Ionizing Radiation -- Summary -- 21. Fruits and Vegetables -- Ripening and Post Harvest Changes -- Storage -- Chemistry Involved in the Texture of Fruits and Vegetables -- Summary