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The Chemistry of Food
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Table of Contents

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

About the Author

Jan Veli ek is Professorof Food Chemistry and Analysis at the Institute of ChemicalTechnology (ICT), Prague

Reviews

This book, a translation from the Czech version, is anexcellent, thorough resource, complete with 37 pages of primaryreferences and a detailed, useful index. It willcertainly be valuable for the many food chemistry courses that areincreasingly being offered in chemistry departments. SummingUp: Highly recommended. Upper-division undergraduates andabove. (Choice, 1 January 2015)

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