Chemistry of Food (eBook)

THE AUTHOR Jan VelíSek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague, Czech republic ALSO AVAILABLE FROM WILEY BLACKWELL The Chemistry of Food Additives and Preservatives By Titus A. M. Msagati ISBN: 978-1-118-27414-9 Food Carbohydrate Chemistry By Ronald E. Wrolstad ISBN: 978-0-8138-2665-3

PREFACE vii

ABOUT THE COMPANION WEBSITE ix

CHAPTER 1 INTRODUCTION 1

CHAPTER 2 AMINO ACIDS, PEPTIDES AND PROTEINS 4

2.1 Introduction 4

2.2 Amino acids 4

2.3 Peptides 27

2.4 Proteins 35

2.5 Reactions 63

CHAPTER 3 FATS, OILS AND OTHER LIPIDS 87

3.1 Introduction 87

3.2 Classification 87

3.3 Fatty acids 88

3.4 Homolipids 108

3.5 Heterolipids 123

3.6 Miscellaneous simple and complex lipids 129

3.7 Substances accompanying lipids 132

3.8 Reactions 145

CHAPTER 4 SACCHARIDES 198

4.1 Introduction 198

4.2 Monosaccharides 199

4.3 Derivatives of monosaccharides 207

4.4 Oligosaccharides 217

4.5 Polysaccharides 230

4.6 Complex saccharides 278

4.7 Reactions 280

CHAPTER 5 VITAMINS 335

5.1 Introduction 335

5.2 Vitamin A 337

5.3 Vitamin D 345

5.4 Vitamin E 349

5.5 Vitamin K 356

5.6 Thiamine 359

5.7 Riboflavin 364

5.8 Niacin 367

5.9 Pantothenic acid 370

5.10 Pyridoxal, pyridoxol and pyridoxamine 372

5.11 Biotin 375

5.12 Folacin 377

5.13 Corrinoids 380

5.14 Vitamin C 384

5.15 Other active substances 396

CHAPTER 6 MINERALS 402

6.1 Introduction 402

6.2 Chemistry of minerals 404

6.3 Essential elements 416

6.4 Non-essential elements 442

6.5 Toxic elements 444

6.6 Toxic inorganic anions 451

6.7 Radionuclides 454

CHAPTER 7 WATER 459

7.1 Introduction 459

7.2 Drinking water 459

7.3 Water in foods 463

7.4 Structure 464

7.5 Properties 466

7.6 Interactions 466

7.7 Phase interfaces 473

7.8 Food dispersed systems 477

7.9 Water activity 494

CHAPTER 8 FLAVOUR-ACTIVE COMPOUNDS 499

8.1 Introduction 499

8.2 Odour-active substances 500

8.3 Taste-active substances 621

CHAPTER 9 PIGMENTS AND OTHER COLORANTS 656

9.1 Introduction 656

9.2 Tetrapyrroles 657

9.3 Other nitrogen pigments 669

9.4 Flavonoids 677

9.5 Xanthones 699

9.6 Curcuminoids 701

9.7 Isochromenes 701

9.8 Quinoid pigments 703

9.9 Carotenoids 713

9.10 Iridoids 730

9.11 Other terpenoid pigments 730

9.12 Enzymatic browning reactions 732

CHAPTER 10 ANTINUTRITIONAL, TOXIC AND OTHER BIOACTIVE COMPOUNDS 741

10.1 Introduction 741

10.2 Antinutritional compounds 743

10.3 Toxic compounds 747

CHAPTER 11 FOOD ADDITIVES 847

11.1 Introduction 847

11.2 Substances prolonging the shelf life of foods 848

11.3 Substances regulating odour and taste 863

11.4 Substances modifying colour 875

11.5 Substances modifying texture 882

11.6 Substances increasing biological value 888

11.7 Other food additives 888

CHAPTER 12 FOOD CONTAMINANTS 892

12.1 Introduction 892

12.2 Technological contaminants 894

12.3 Microbial toxins 942

12.4 Persistent organohalogen contaminants 963

12.5 Chlorinated aliphatic hydrocarbons 999

12.6 Pesticides 999

12.7 Veterinary drugs 1022

12.8 Contaminants from packaging materials 1031

BIBLIOGRAPHY 1041

INDEX 1079

"This book, a translation from the Czech version, is an
excellent, thorough resource, complete with 37 pages of primary
references and a detailed, useful index. It will
certainly be valuable for the many food chemistry courses that are
increasingly being offered in chemistry departments. Summing
Up: Highly recommended. Upper-division undergraduates and
above." (Choice, 1 January 2015)