Introduction to Food Chemistry

2. Auflage 2024
ISBN: 978-3-031-53557-4
Verlag: Springer International Publishing

Buch, Englisch, 264 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 555 g

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. 

Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. 

To support learning, the book has:

• Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions
• Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.
• Keywords and concepts for online search to instigate curiosity for further studies.
• Conversational writing style without losing academic rigor

To support lecturers, the book has:

• Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.
• Aids the preparation of exams, assignments and other types of assessment or learning activities.

For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.

Zielgruppe

Upper undergraduate

Autoren/Hrsg.

Kontogiorgos, Vassilis

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

TABLE OF CONTENTS

CHAPTER 1 WATER         

1.1 INTRODUCTION        

1.2 WATER AND ICE STRUCTURE       

1.3 HYDROGEN BONDING OF WATER 

1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 

1.5 COLLIGATIVE PROPERTIES 

1.6 WATER ACTIVITY       

New section on glass transition

1.7 LEARNING ACTIVITIES         

1.7.1 Multiple choice questions     

1.7.2 Short answer questions – Further reading

1.7.3 Fill the gaps   

CHAPTER 2 CARBOHYDRATES 

2.1 INTRODUCTION         

2.2 MONOSACCHARIDE STRUCTURE 

2.3 MONOSACCHARIDE REACTIONS  

2.4 DISACCHARIDES-OLIGOSACCHARIDES  

2.5 POLYSACCHARIDES  

2.5.1 Starch  

2.5.2 Carrageenan   

2.5.3 Alginates       

2.5.4 Pectin   

2.5.5 Cellulose        

2.5.6 Galactomannans   

2.5.7 Gum Arabic     

2.5.8 Xanthan        

2.5.9 Chitin   

2.5.10 Dietary fibre  

2.6 LEARNING ACTIVITIES         

2.6.1 Multiple-choice questions - Monosaccharides      

2.6.2 Multiple-choice questions - Polysaccharides      

2.6.3 Short answer questions – Further reading 

2.6.4 Fill the gaps    

CHAPTER 3 PROTEINS-ENZYMES     

3.1 INTRODUCTION        

3.2 AMINO ACIDS   

New section on reactions of amino acids

3.3 PROTEINS   

3.3.1 Protein classification 

3.3.2 Protein structure      

3.3.3 Changes in protein structure: denaturation and hydrolysis          

3.3.4 Functional properties of proteins  

New section on proteins of major food commodities

3.4 ENZYMES         

3.4.1 Mechanism of enzymatic reactions 

3.4.2 Enzyme kinetics        

3.4.2.1 Effect of substrate concentration 

3.4.2.2 Effect of enzyme concentration   

3.4.2.3 Effect of temperature, pH and aw 

3.4.2.4 Enzyme inhibitors   

3.4.3 Enzyme nomenclature and classification   

3.4.4 Food enzymes          

3.4.4.1 Carbohydrate acting enzymes 

3.4.4.2 Protein acting enzymes    

3.4.4.3 Lipid acting enzymes        

3.4.3.4 Other enzymes       

3.5 LEARNING ACTIVITIES        

3.5.1 Multiple-choice questions - Proteins          

3.5.2 Multiple-choice questions - Enzymes       

3.5.3 Short answer questions – Further reading 

3.5.4 Fill the gaps   

CHAPTER 4 LIPIDS         

4.1 INTRODUCTION      

4.2 FATTY ACID NOMENCLATURE AND GENERAL CHARACTERISTICS        

4.3 TRIACYLGLYCEROLS (TAGS)        

4.4 LIPID OXIDATION     

4.5 FAT CRYSTALLISATION        

4.5.1 Crystal formation      

4.5.2 TAG conformation and polymorphism       

4.5.3 Other properties of fats        

4.6 LEARNING ACTIVITIES         

4.6.1 Multiple-choice questions     

4.6.2 Short answer questions – Further reading 

4.6.3 Fill the gaps    

CHAPTER 5 BROWNING REACTIONS 

5.1 INTRODUCTION       

5.2 ENZYMATIC BROWNING      

5.2.1 Reactions and substrates    

5.2.2 Deactivation strategies       

5.3 NON-ENZYMATIC BROWNING       

5.3.1 Caramelisation         

5.3.1.1 Caramel flavours  

5.3.1.2 Caramel colours     

5.3.2 Ascorbic acid browning        

5.3.3 Maillard reaction        

5.3.3.1 Early Maillard and Amadori rearrangement       

5.3.3.2 Advanced Maillard and Strecker degradation    

5.3.3.3 Late Maillard and melanoidin formation 

5.3.3.4 Control of Maillard browning      

5.4 LEARNING ACTIVITIES       

5.4.1 Multiple-choice questions     

5.4.2 Short answer questions– Further reading  

5.4.3 Fill the gaps    

CHAPTER 6 VITAMINS-MINERALS-ADDITIVES     

6.1 INTRODUCTION         

6.2 FAT-SOLUBLE VITAMINS      

6.3 WATER-SOLUBLE VITAMINS          

6.4.1 Effect of processing on mineral bioavailability      

New section on food additives

6.5 LEARNING ACTIVITIES         

6.5.1 Multiple-choice questions     

6.5.2 Short answer questions – Further reading 

6.5.3 Fill the gaps    

CHAPTER 7 COLOUR CHEMISTRY      

7.1 INTRODUCTION         

7.2 INTERACTION OF LIGHT WITH FOOD      

7.3 COLOUR CHEMISTRY         

7.3.1 Myoglobin       

7.3.2 Chlorophyll      

7.3.3 Carotenoids    

7.3.4 Anthocyanins 

7.3.5 Betalains        

7.3.6 Artificial dyes  

7.4 LEARNING ACTIVITIES         

7.4.1 Multiple-choice questions     

7.4.2 Short answer questions – Further reading 156

7.4.3 Fill the gaps    

CHAPTER 8 FLAVOUR CHEMISTRY     

8.1 INTRODUCTION        

8.2. FLAVOUR CHEMISTRY       

New section on sweeteners

8.3 FLAVOUR SOURCES  

8.4 FLAVOUR DELIVERY  

8.5 FLAVOUR INTERACTIONS AND STABILITY       

8.6 LEARNING ACTIVITIES        

8.6.1 Multiple-choice questions     

8.6.2 Short answer questions – Further reading 

8.6.3 Fill the gaps   

9 BIBLIOGRAPHY  

9.1 BOOKS   

9.2 REVIEW ARTICLES    

10 APPENDIX         

Über Autor(innen)

Dr Kontogiorgos is a food scientist by training. He received all his degrees in Food Science from the Aristotle University of Thessaloniki, Greece (BSc and MSc) and the University of Guelph, Canada (PhD).

He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as a faculty member at the Department of Biological Sciences, University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia) as a teaching and research academic in food chemistry.

Dr Kontogiorgos research interests are focused on food carbohydrate chemistry and food structuring. He is an associate editor of Food Hydrocolloids and Food Biophysics and a Fellow of the Higher Education Academy (FHEA, UK).