Essentials of Food Chemistry

Preface
Brief Introduction
Contents
Editors and Contributors
1 Introduction
	1.1 A Brief History of the Development of Food Chemistry
	1.2 Content and Scope of Food Chemistry
	1.3 Main Chemical Changes in Food
	1.4 Research Methods Used in Food Chemistry
	1.5 Food Chemistry for the Development of Food Industry Technology
	1.6 Future Trend for Food Chemistry
	Bibliography
2 Water
	2.1 Overview
	2.2 Water and Ice
		2.2.1 The Physical Properties of Water and Ice
		2.2.2 The Water Molecule and Their Association
		2.2.3 The Structure of Water (Liquid)
		2.2.4 The Structure of Ice
	2.3 Interaction Between Water and Non-Aqueous Component
		2.3.1 Interaction of Water with Ions and Ionic Groups
		2.3.2 Interaction of Water with Neutral Groups Capable of Hydrogen Bonding
		2.3.3 Interaction of Water with Nonpolar Substances
		2.3.4 Types of Water in Foods
	2.4 Water Activity
		2.4.1 Definition of Water Activity
		2.4.2 Relationship Between Water Activity and Temperature
		2.4.3 Relationship Between Water Activity and Moisture Content
		2.4.4 Water Activity and Food Stability
	2.5 Molecular Mobility
		2.5.1 Definition of Molecular Mobility
		2.5.2 Molecular Mobility and Food Stability
		2.5.3 Comparison of Aw and Mm in Predicting Food Stability
	2.6 Water Transfer and Food Stability
		2.6.1 Position Transfer of Water in Food
		2.6.2 Phase Transfer of Water in Food
	2.7 Summary
	Bibliography
3 Proteins
	3.1 Amino Acids
		3.1.1 Chemical Structures and Classification of Amino Acids
		3.1.2 Physicochemical Properties of Amino Acids
		3.1.3 Chemical Reactions of Amino Acids
		3.1.4 Preparation of Amino Acids
	3.2 Proteins and Peptides
		3.2.1 Protein Structures
		3.2.2 The Forces Involved in the Structural Stability of Proteins
		3.2.3 Protein Classification
		3.2.4 Physical and Chemical Properties of Proteins
		3.2.5 Peptides
	3.3 Protein Denaturation
		3.3.1 Physical Denaturation
		3.3.2 Chemical Denaturation
	3.4 Functional Properties of Proteins
		3.4.1 Protein Hydration
		3.4.2 Protein Solubility
		3.4.3 Viscosity
		3.4.4 Protein Gelation
		3.4.5 Protein Texturization
		3.4.6 Dough Formation
		3.4.7 Emulsifying Property
		3.4.8 Foaming Property
		3.4.9 Binding of Flavor Compounds
		3.4.10 Binding of Other Compounds
	3.5 Protein Changes During Food Processing and Storage
		3.5.1 Heat Treatment
		3.5.2 Freezing Treatment
		3.5.3 Dehydration Treatment
		3.5.4 Radiation Treatment
		3.5.5 Alkaline Treatment
		3.5.6 Other Protein Reactions
		3.5.7 Effect of Protein Reactions During Food Processing and Storage on Sensory Quality of Foods
		3.5.8 Chemical Modification of Proteins
		3.5.9 Enzymatic Modification of Proteins
	3.6 The Main Food Proteins
		3.6.1 Soybean Proteins
		3.6.2 Milk Proteins
		3.6.3 Meat Proteins
		3.6.4 Egg Proteins
		3.6.5 Cereal Proteins
		3.6.6 New Protein Resources
	3.7 Summary
	Bibliography
4 Carbohydrates
	4.1 Overview
	4.2 Monosaccharides and Oligosaccharides
		4.2.1 Structure of Monosaccharides and Oligosaccharides
		4.2.2 Physical Properties of Monosaccharides and Oligosaccharides
		4.2.3 Chemical Reactions of Monosaccharides and Oligosaccharides
		4.2.4 Important Oligosaccharides in Food and Their Properties
	4.3 Polysaccharides
		4.3.1 Structure of Polysaccharide
		4.3.2 Properties of Polysaccharide
	4.4 Main Polysaccharides in Food
		4.4.1 Starch
		4.4.2 Pectins
		4.4.3 Cellulose and Hemicellulose and Cellulose Derivatives
	4.5 Other Plant Polysaccharides
		4.5.1 Konjac Gum
		4.5.2 Guar Gum and Locust Bean Gum
		4.5.3 Arabic Gum
	4.6 Seaweed Polysaccharide
		4.6.1 Agar
		4.6.2 Alginate
		4.6.3 Chitosan
		4.6.4 Carrageenan
	4.7 Microbial Polysaccharides
		4.7.1 Xanthan Gum
		4.7.2 Pullulan
		4.7.3 Dextran
	4.8 Summary
	References
5 Lipid
	5.1 Introduction
		5.1.1 Definition and Function of Lipids
		5.1.2 Lipid Classifications
	5.2 Structure and Composition of Fat
		5.2.1 Structure and Nomenclature of Fatty Acids
		5.2.2 Structure and Nomenclature of Fat
	5.3 Physical Properties of Fat
		5.3.1 Odor and Color
		5.3.2 Melting Point and Boiling Point
		5.3.3 Crystal Characteristics
		5.3.4 Melting Properties
		5.3.5 Liquid Crystal State of Lipid
		5.3.6 Emulsification of Lipid and Emulsifier
	5.4 Oxidation of Lipids in Processing and Storage
		5.4.1 Oxidation of Lipid
		5.4.2 Antioxidants
	5.5 Other Chemical Changes of Lipids During Processing and Storage
		5.5.1 Hydrolysis of Lipids
		5.5.2 Chemical Reaction of Lipids at the High Temperature
		5.5.3 Radiolysis
	5.6 Evaluation of Lipid Quality
		5.6.1 Methods to Evaluate the Lipid Oxidations
		5.6.2 Other Methods to Evaluate the Lipid Oxidations
	5.7 The Chemistry in Lipid Processing
		5.7.1 Lipid Refining
		5.7.2 Lipid Hydrogenation
		5.7.3 Interesterification of Lipids
		5.7.4 Oil Fractionation
	5.8 Compound Lipids and Lipid Derivatives
		5.8.1 Phospholipid
		5.8.2 Sterol
	5.9 Summary
	Bibliography
6 Vitamins
	6.1 Overview
	6.2 Fat-Soluble Vitamins
		6.2.1 Vitamin A
		6.2.2 Vitamin D
		6.2.3 Vitamin E
		6.2.4 Vitamin K
	6.3 Water-Soluble Vitamins
		6.3.1 Vitamin C
		6.3.2 Vitamin B1
		6.3.3 Vitamin B2 (Riboflavin)
		6.3.4 Niacin
		6.3.5 Vitamin B6
		6.3.6 Folic Acid
		6.3.7 Vitamin B12
		6.3.8 Pantothenic Acid
		6.3.9 Biotin
	6.4 Vitamin-Like Compounds
		6.4.1 Choline
		6.4.2 Inositol
		6.4.3 Carnitine
		6.4.4 Pyrroloquinolone Quinone
	6.5 Changing of Vitamins During Food Processing and Storage
		6.5.1 The Effect of Raw Materials
		6.5.2 Effect of Treatments Before Processing
		6.5.3 Effects of Processing and Storage
		6.5.4 The Impact of Food Additives
	6.6 Summary
	Bibliography
7 Minerals
	7.1 Overview
	7.2 Basic Properties of Mineral Absorption and Utilization in Foods
		7.2.1 Solubility
		7.2.2 Acidity and Alkaline
		7.2.3 Redox Property
		7.2.4 Concentration of Trace Elements
		7.2.5 Chelate Effect
		7.2.6 Utilization of Minerals in Foods
		7.2.7 Safety of Minerals in Foods
	7.3 Common Macro Minerals
		7.3.1 Calcium
		7.3.2 Phosphorus
		7.3.3 Magnesium
		7.3.4 Potassium
		7.3.5 Sodium
		7.3.6 Chlorine
	7.4 Common Trace Elements
		7.4.1 Iron
		7.4.2 Zinc
		7.4.3 Iodine
		7.4.4 Selenium
		7.4.5 Copper
		7.4.6 Chromium
		7.4.7 Molybdenum
		7.4.8 Cobalt
	7.5 Changes in Minerals During Food Processing and Storage
	7.6 Summary
	Bibliography
8 Enzyme
	8.1 Overview
		8.1.1 Nature of Enzymes
		8.1.2 Enzyme Specificity
		8.1.3 Nomenclature and Classification
		8.1.4 Catalysis Theory of Enzymes
		8.1.5 Enzyme Activity
	8.2 Catalytic Kinetics
		8.2.1 The Rate of Enzyme Catalysis
		8.2.2 Factors Affecting the Rate of Enzyme Catalysis
		8.2.3 Enzyme Inhibition and Inhibitors
	8.3 Enzyme Browning
		8.3.1 Mechanism of Enzymatic Browning
		8.3.2 Control of Enzymatic Browning
	8.4 Applications in Food Processing
		8.4.1 Enzymes Commonly Used in Food Processing
		8.4.2 Application of Enzymes in Food Processing
		8.4.3 Application of Enzymes in Food Analysis
		8.4.4 Application of Enzymes in Food Waste Treatment
	8.5 Summary
	Bibliography
9 Pigments
	9.1 Overview
		9.1.1 Definition of Pigments and Their Role in the Food Industry
		9.1.2 Mechanism of Food Coloration
		9.1.3 Classification of Food Pigments
	9.2 Tetrapyrrole Pigments
		9.2.1 Chlorophyll
		9.2.2 Heme
	9.3 Carotenoids
		9.3.1 Carotene
		9.3.2 Xanthophyll
		9.3.3 Carotenoid Changes in Food Processing and Storage
	9.4 Polyphenolic Pigments
		9.4.1 Anthocyanins
		9.4.2 Flavonoid Pigments
		9.4.3 Catechins
		9.4.4 Tannin
	9.5 Food Colorant
		9.5.1 Caramel Color
		9.5.2 Monascin Pigment
		9.5.3 Curcumin
		9.5.4 Betalain
		9.5.5 Other Natural Colorants
	9.6 The Principle and Practical Application of Food Toning
		9.6.1 Preparation of Colorant Solution
		9.6.2 Principles of Hue Selection for Food Coloring
		9.6.3 Hue Tuning
	9.7 Summary
	Bibliography
10 Food Flavor Substances
	10.1 Overview
		10.1.1 An Overview of Flavor
		10.1.2 Characteristics of Flavoring Substances
	10.2 Food Taste
		10.2.1 Physiological Basis of Taste
		10.2.2 The Main Factors that Affect Taste
		10.2.3 Interactions Between Taste Substances
	10.3 Food Taste and Taste Substances
		10.3.1 Sweet Taste and Sweet Taste Substances
		10.3.2 Sour Taste and Sour Taste Substances
		10.3.3 Bitterness and Bitter Taste Substances
		10.3.4 Salty Taste and Salty Taste Substances
		10.3.5 Umami Taste and Umami Taste Substances
		10.3.6 Spicy Taste and Spicy Taste Substances
		10.3.7 Other Gustatory Perceptions
	10.4 Olfaction
		10.4.1 Olfactory Organs
		10.4.2 Theories of Olfaction
		10.4.3 Characteristics and Classification of Olfaction
	10.5 Aroma Components in Food
		10.5.1 Aroma Components in Fruits and Vegetables
		10.5.2 Meat Aroma and Aroma Components
		10.5.3 Dairy Products Aroma and Aroma Components
		10.5.4 Aquatic Products Aroma and Aroma Components
		10.5.5 Tea Aroma and Aroma Components
		10.5.6 Baked Goods Aroma and Aroma Components
		10.5.7 Fermented Foods Aroma and Aroma Components
	10.6 Aroma Formations Pathways in Food
		10.6.1 Biosynthesis
		10.6.2 The Role of Enzymes
		10.6.3 Fermentation
		10.6.4 Food Flavoring
	10.7 Aroma Formations During Heating Process
		10.7.1 Formation of Aroma Substances by Maillard Reaction
		10.7.2 Thermal Degradation of Sugar
		10.7.3 Thermal Degradation of Amino Acids
		10.7.4 Thermal-Oxidative Degradation of Fat
		10.7.5 Aroma Substances Formed by Degradation of Other Food Components
	10.8 Aroma Control in Food Processing
		10.8.1 Control of Food Aroma
		10.8.2 Food Aroma Strengthening
	10.9 Summary
	Bibliography
11 Harmful Food Constituents
	11.1 Overview
		11.1.1 The Concept of Harmful Constituents
		11.1.2 Source and Classification
		11.1.3 The Impact of Harmful Food Constituents on Food Safety
		11.1.4 Research Methods of Harmful Constituents in Food
	11.2 The Relationship Between the Structure of Hazardous Substances and Their Toxicity
		11.2.1 Functional Groups and Their Toxicity in the Structure of Organic Compounds
		11.2.2 Toxicity of Inorganic Compounds
		11.2.3 The Relationship Between the Physical and Chemical Properties and Toxicity of Harmful Substances in Food
	11.3 Overview of Various Harmful Constituents in Food
		11.3.1 Natural Harmful Constituents in Food
		11.3.2 Microbial Toxins
		11.3.3 Chemical Toxins
		11.3.4 Harmful Substances Produced in Food Processing
	11.4 Safety Assessment Methods of Harmful Food Constituents
		11.4.1 Qualitative Analysis of Harmful Substances in Food
		11.4.2 Quantitative Analysis of Hazardous Substances in Food
		11.4.3 Safety Evaluation of Hazardous Substances in Food
		11.4.4 Prospects for Safety Evaluation Methods of Hazardous Substances in Food
	11.5 Summary
	Bibliography
Index