Description
Book SynopsisThe 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 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.
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 Introduction to Food Chemistry.
Table of ContentsCHAPTER 1 WATER 4
1.1 INTRODUCTION 4
1.2 WATER STRUCTURE 4
1.3 HYDROGEN BONDING OF WATER 5
1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 6
1.5 COLLIGATIVE PROPERTIES 8
1.6 WATER ACTIVITY 9
1.7 REVIEW QUESTIONS 14
CHAPTER 2 CARBOHYDRATES 16
2.1 INTRODUCTION 16
2.2 MONOSACCHARIDE STRUCTURE 16
2.3 MONOSACCHARIDE REACTIONS 23
2.4 DISACCHARIDES-OLIGOSACCHARIDES 26
2.5 POLYSACCHARIDES 28
2.5.1 Starch 29
2.5.2 Carrageenan 33
2.5.3 Alginates 34
2.5.4 Pectin 35
2.5.5 Cellulose 35
2.5.6 Galactomannans 36
2.5.7 Gum Arabic 36
2.5.8 Xanthan 37
2.5.9 Chitin 37
2.5.10 Dietary fibre 38
2.6 REVIEW QUESTIONS 39
CHAPTER 3 PROTEINS-ENZYMES 42
3.1 INTRODUCTION 42
3.2 AMINO ACIDS 43
3.3 PROTEINS 48
3.3.1 Protein classification 48
3.3.2 Protein structure 48
3.3.3 Changes in protein structure: denaturation and hydrolysis 52
3.3.4 Functional properties of proteins 55
3.4 ENZYMES 56
3.4.1 Mechanism of enzymic reactions 57
3.4.2 Enzyme nomenclature and classification 61
3.4.3 Food enzymes 62
3.5 REVIEW QUESTIONS 67
CHAPTER 4 LIPIDS 70
4.1 INTRODUCTION 70
4.2 FATTY ACIDS 70
4.3 TRIACYLGLYCEROLS (TAGS) 74
4.4 LIPID OXIDATION 79
4.5 FAT CRYSTALLISATION 82
4.5.1 Crystal formation 82
4.5.2 TAG conformation and polymorphism 84
4.5.3 Other properties of fats 87
4.6 REVIEW QUESTIONS 89
CHAPTER 5 BROWNING REACTIONS 91
5.1 INTRODUCTION 91
5.2 ENZYMIC BROWNING 91
5.2.1 Deactivation strategies 93
5.2 NON-ENZYMIC BROWNING 94
5.3.1 Caramelisation 94
5.3.2 Ascorbic acid browning 95
5.3.3 Maillard reaction 96
5.3.4 Control of Maillard browning 99
5.4 REVIEW QUESTIONS 100
CHAPTER 6 VITAMINS-MINERALS 102
6.1 INTRODUCTION 102
6.2 FAT SOLUBLE VITAMINS 102
6.3 WATER SOLUBLE VITAMINS 105
6.4 MINERALS 109
6.5 REVIEW QUESTIONS 112
CHAPTER 7 COLOUR CHEMISTRY
7.1 INTRODUCTION
7.2 INTERACTION OF LIGHT WITH FOOD
7.3 COLOUR MEASUREMENT
7.4 PIGMENT CHEMISTRY
7.4.1 Myoglobin
7.4.2 Chlorophyll
7.4.3 Carotenoids
7.4.4 Anthocyanins
7.4.5 Betalains
7.4.6 Artificial pigments
7.5 REVIEW QUESTIONS
CHAPTER 8 FLAVOUR CHEMISTRY
8.1 INTRODUCTION
8.2. FLAVOUR CHEMISTRY
8.3 FLAVOUR GENERATION AND SOURCES
8.4 FLAVOUR DELIVERY
8.5 FLAVOUR INTERACTIONS AND STABILITY
8.6 REVIEW QUESTIONS
