{"product_id":"introductory-food-chemistry-9780801450754","title":"Introductory Food Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFood chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. John W. Brady''s comprehensive full-color textbook provides a key resource for students of the field.\u003c\/p\u003e\u003cp\u003eDesigned for undergraduate and beginning graduate level courses, \u003ci\u003eIntroductory Food Chemistry\u003c\/i\u003e explores traditional topics that students need to understand if they are to pursue careers in food in either academia or industry as well as many new and current topics not covered in other textbooks. These topics include mad cow disease, foods contaminated with melamine, acrylamide in baked foods, wine chemistry, allergens, genetically modified foods, as well as current understanding of dietary cholesterol, high fructose corn syrups, and artificial sweeteners.\u003c\/p\u003e\u003cp\u003eAuthored by one of the leading scholars in the field, \u003ci\u003eIntroductory\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Introductory Food Chemistry is the first undergraduate text that effectively integrates physical, chemical, and structural biology principles into the teaching of food chemistry. John W. Brady treats foods as physical systems composed of molecules that undergo complex chemical reactions. The publication of this book should instigate a minor revolution in how food chemistry is taught in the United States.\" -- Richard D. Ludescher, Rutgers, the State University of New Jersey\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003ePreface\u003c\/i\u003e\u003cb\u003e1. Food Chemistry: An Introduction\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eWhat Is Food Chemistry?\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eBasic Review\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eAtoms and Molecules\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCarbon\u003cbr\u003e Hydrogen\u003cbr\u003e Oxygen\u003cbr\u003e Nitrogen\u003cbr\u003e Phosphorous\u003cbr\u003e Halogens\u003cbr\u003e Transition Metals\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eReview of Thermodynamics\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eThe First Law of Thermodynamics\u003cbr\u003e Entropy and the Second Law of Thermodynamics\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003cb\u003e2. Water in Foods\u003c\/b\u003e\u003cbr\u003e \u003cb\u003ePhysical Properties of Water\u003cbr\u003e Molecular Structure and Hydrogen Bonding\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHydrogen Bonds\u003cbr\u003e Types of Hydrogen Bonds in Biological and Food Molecules\u003cbr\u003e Hydrogen Bonds in Water: Ice and Liquid Water\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eAqueous Solutions\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSolutions with Multiple Solutes: The Hofmeister Series\u003cbr\u003e Solutions of Gases in Liquids: Carbonated Beverages\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eWater Activity and Mobility\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFood Glasses\u003cbr\u003e Freezing and Freeze-Drying\u003cbr\u003e Ice Nucleation and Growth\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003cb\u003e3. Dispersed Systems: Food Colloids\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eColloids and Types of Dispersions\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGels\u003cbr\u003e Emulsions\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eThe Importance of Surface Area\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eThe Thermodynamics of Surfaces\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eThe \"Mentos Eruption\"\u003cbr\u003e Curved Surfaces, the Kelvin Equation, and Ostwald Ripening\u003cbr\u003e Antifreeze Proteins and Ice Nucleating Proteins\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eAdsorption at Liquid Surfaces\u003cbr\u003e Adsorption at Solid Surfaces\u003cbr\u003e Hysteresis in Moisture Sorption Isotherms\u003cbr\u003e Producing Emulsions\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHLB Numbers\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eEmulsion Stability\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSolvation Forces\u003cbr\u003e DLVO Theory\u003cbr\u003e Steric Stabilization\u003cbr\u003e Effects of Dissolved Polymers on Emulsion Stability\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSedimentation and Creaming\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eFoams\u003cbr\u003e Suggested Reading\u003c\/b\u003e\u003cb\u003e4. Carbohydrates\u003cbr\u003e Carbohydrates in Foods\u003cbr\u003e Carbohydrate Structures\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eThe D-Aldoses\u003cbr\u003e The D-Ketoses\u003cbr\u003e Systematic Nomenclature\u003cbr\u003e Carbohydrate Rings\u003cbr\u003e The Relationship between D- and L-Sugars\u003cbr\u003e Tautomerization\u003cbr\u003e Sugar Derivatives\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eReactions of Carbohydrates\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAcid-Catalyzed Reactions\u003cbr\u003e Reactions under Basic Conditions\u003cbr\u003e Non-Oxidative Browning\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eFunctional Properties\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSweetness\u003cbr\u003e Water Binding and Solubility\u003c\/i\u003e\u003cbr\u003e \u003cb\u003ePolysaccharides\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHomopolymers\u003cbr\u003e Heteropolymers\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003cb\u003e5. Proteins\u003cbr\u003e Proteins in Foods\u003cbr\u003e Polypeptide Chains\u003cbr\u003e Amino Acids\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAmino Acid Configurations and Taste; MSG\u003cbr\u003e Aspartame\u003cbr\u003e Tryptophan and Serotonin\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eProtein Conformations\u003cbr\u003e Protein Folding\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRamachandran Maps\u003cbr\u003e Secondary Structures\u003c\/i\u003e\u003cbr\u003e \u003ci\u003eProlines\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eFolding of Globular Proteins\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eThe Chain Configurational Entropy Contribution to the Free Energy of Folding\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eTertiary Structure of Globular Proteins\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eMilk Proteins\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eWhey Proteins\u003cbr\u003e Caseins: Random Coil-Like Chains\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSweet-Tasting Proteins\u003cbr\u003e Botulinum Toxin\u003cbr\u003e Legume Proteins\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSoy Proteins\u003cbr\u003e Peanut Allergies\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eZein Proteins\u003cbr\u003e Egg White Proteins: Albumen\u003cbr\u003e Egg Yolk Proteins: Lipoproteins\u003cbr\u003e Meat Proteins\u003cbr\u003e Mad Cow Disease\u003cbr\u003e Reactions of Proteins\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAcid Hydrolysis\u003cbr\u003e Racemization and Cross Linking\u003cbr\u003e Reactions with Nitrites\u003cbr\u003e Methionine Oxidation\u003cbr\u003e The Kjeldahl Method\u003cbr\u003e Maillard Reactions\u003cbr\u003e Reactions with Aldehydes\u003cbr\u003e Ionizing Radiation\u003cbr\u003e Acylation\u003cbr\u003e Homocysteine\u003cbr\u003e Aspartame Degradation\u003cbr\u003e Heterocyclic Amine Formation\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eGMO Foods: \"Frankenfoods\"\u003cbr\u003e Suggested Reading\u003c\/b\u003e\u003cb\u003e6. Enzymes in Foods\u003cbr\u003e Enzymes in Foods\u003cbr\u003e Enzyme Kinetics\u003cbr\u003e Enzyme Thermodynamics: The Production of High-Fructose Corn Syrups\u003cbr\u003e Proteases\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eEndopeptidases\u003cbr\u003e Exopeptidases\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eGlycosidases and Other Enzymes with Carbohydrate Substrates\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAmylases\u003cbr\u003e Pectic Enzymes\u003cbr\u003e Lactases\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eLipases\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFoaming in Beer\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eEnzymatic Browning: Polyphenol Oxidases\u003cbr\u003e Suggested Reading\u003c\/b\u003e\u003cb\u003e7. Lipids\u003cbr\u003e Fats in Foods\u003cbr\u003e Fatty Acids\u003cbr\u003e Omega-3 Fatty Acids\u003cbr\u003e Conjugated Linoleic Acid (CLA)\u003cbr\u003e Glycerol and Triacylglycerols (Triglycerides)\u003cbr\u003e Diglycerides and Monoglycerides\u003cbr\u003e Stereospecific Numbering\u003cbr\u003e Phospholipids\u003cbr\u003e Waxes\u003cbr\u003e Cholesterol and Phytosterols\u003cbr\u003e Reduced-Calorie Synthetic Fat Substitutes\u003cbr\u003e Synthetic Fat Replacers\u003cbr\u003e Fat Compositions\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnimal Fats\u003cbr\u003e Dairy Fats\u003cbr\u003e Oils from Plants\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eReactions of Lipids\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFractionation\u003cbr\u003e Interesterification\u003cbr\u003e Saponification\u003cbr\u003e Hydrogenation of Vegetable Oils\u003cbr\u003e Bromination and Brominated Vegetable Oil (BVO)\u003cbr\u003e Lipid Oxidation\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eFrying\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSmoke Points\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eFat Crystallization\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCrystal Phases\u003cbr\u003e Chocolate\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eThree-Component Phase Diagrams\u003cbr\u003e Suggested Reading\u003c\/b\u003e\u003cb\u003e8. Flavors\u003cbr\u003e Taste and Odor Perception\u003cbr\u003e Sweeteners\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNutritive Sweeteners\u003cbr\u003e Nonnutritive Sweeteners\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eNonsweet (Savory) Flavors and Odors\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVolatile Sulfides and Mercaptans: Onions and Garlic\u003cbr\u003e Aldehydes, Esters, and Ketones\u003cbr\u003e Essential Oils\u003cbr\u003e Phenolics and Polyphenolics\u003cbr\u003e Ethylene, Carrots, and Isocoumarin\u003cbr\u003e Pyrazines and Methoxypyrazines\u003cbr\u003e \"Foxy\" Grape Aromas\u003cbr\u003e Hot (Spicy) Tastes\u003cbr\u003e Bitter Flavors\u003cbr\u003e Protein Decomposition Products\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003cb\u003e9. Food Colors\u003cbr\u003e The Importance of Food Colors\u003cbr\u003e Visible Light and Color\u003cbr\u003e Natural Colors in Foods\u003cbr\u003e Tetrapyrrole Pigments\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHeme Compounds and Meat\u003cbr\u003e Chlorophyll\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eCarotenoids\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eProvitamin A Activity of Carotenoids\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eFlavonoids\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnthocyanins\u003c\/i\u003e\u003cbr\u003e \u003cb\u003ePolyphenolic Flavonoid Antioxidants\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFlavanols\u003cbr\u003e Flavanones, Flavones, Flavonols, and Isoflavonols\u003cbr\u003e Resveratrol\u003cbr\u003e Tannins\u003cbr\u003e Polyphenolic Chemistry in Wines\u003cbr\u003e Betalains\u003cbr\u003e Cochineal\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eColorants\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eTitanium Dioxide\u003cbr\u003e Synthetic Colors\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003cb\u003e10. Food Additives\u003cbr\u003e Food Additives and the Law\u003cbr\u003e Acids\u003cbr\u003e Chelating Agents\u003cbr\u003e Antioxidants\u003cbr\u003e Antimicrobial Agents\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eEpoxides\u003cbr\u003e Antibiotics\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eAnticaking Agents\u003cbr\u003e Chemical Leavening Agents\u003cbr\u003e Confectioner's Glaze\u003cbr\u003e Polydextrose\u003cbr\u003e Suggested Reading\u003c\/b\u003e\u003cb\u003e11. Food Toxicology\u003cbr\u003e Toxicity and Dose\u003cbr\u003e Chinese Restaurant Syndrome\u003cbr\u003e Toxins in Foods\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIndustrial Pollutants\u003cbr\u003e Naturally Occurring Toxins\u003cbr\u003e Mycotoxins\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003cb\u003e12. Vitamins\u003cbr\u003e What Are Vitamins?\u003cbr\u003e Fat-Soluble Vitamins\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVitamin A\u003cbr\u003e Vitamin D\u003cbr\u003e Vitamin E\u003cbr\u003e Vitamin K\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eWater-Soluble Vitamins\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eB Vitamins\u003cbr\u003e Vitamin C\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eSuggested Reading\u003c\/b\u003e\u003ci\u003eBibliography\u003cbr\u003e Index\u003c\/i\u003e\u003c\/p\u003e","brand":"Cornell University Press","offers":[{"title":"Default Title","offer_id":49405136896343,"sku":"9780801450754","price":74.7,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/introductory-food-chemistry-9780801450754","provider":"Book Curl","version":"1.0","type":"link"}