Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds

Front Cover......Page 1
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds......Page 4
Copyright Page......Page 5
Table of Contents......Page 8
Preface......Page 12
SECTION I: Food Pigments: Deterioration and Stabilization......Page 16
I. Introduction......Page 18
II. Pheophytin Formation......Page 19
III. Chlorophyllide and Pheophorbide Formation......Page 21
IV. Oxidative Changes......Page 24
V. Effect of Thermal Processing......Page 27
VII. Preservation of Chlorophyll Pigments......Page 28
I. Introduction......Page 32
II. Oxidative Changes......Page 33
III. Isomerization......Page 38
IV. Physical State of Carotenes......Page 41
I. Introduction......Page 43
II. Enzymatic Degradation......Page 45
III. Nonenzymatic Degradation......Page 48
IV. Metal Complexing Effects......Page 55
SECTION II: Natural Flavor Compounds of Foods: Their Biogenesis and Effects on Quality......Page 58
II. Alliums......Page 60
III. Shiitake Mushroom C-S Lyase System......Page 73
IV. Brassica......Page 75
I. Introduction......Page 80
II. Biosynthesis of Terpenoids......Page 81
III. Limonin and Delayed Bitterness......Page 88
IV. Flavonoids and Bitterness in Citrus Fruits......Page 100
II. Tomato Volatiles......Page 109
III. Sensory Properties of Short-Chain Aldehydes and Alcohols......Page 121
V. Banana Volatiles......Page 122
SECTION III: Textural Components of Food: Chemistry, Physical Structure, and Effects on Quality......Page 136
I. Introduction......Page 138
II. Cellulose Microfibrils......Page 140
III. Cellulases......Page 145
IV. Hemicelluloses......Page 152
V. Hemicellulases......Page 153
I. Introduction......Page 154
II. Cell Wall Components......Page 155
III. Pectic Enzymes......Page 156
IV. Pectolytic Enzymes and Cell Wall Isolates......Page 167
V. Eflect of Calcium Ions on the Texture of Canned Fruits and Vegetables......Page 168
II. Chemical Nature of Lignin......Page 173
III. Lignin Biosynthesis......Page 174
IV. Enzymatic Control of Lignification in Swede Root Disks......Page 184
VI. Sclereid Formation in Pears......Page 185
VII. Lignification and the Quality of Asparagus......Page 187
II. Structure of Extensin......Page 191
IV. Callose Formation in Fruits......Page 194
References......Page 199
Subject Index......Page 228