| Description |
1 online resource (ix, 564 pages) |
| Contents |
Food Science and Technology; Contents; Contributors; About the Companion Website; Chapter 1 Introduction; 1.1 Food Science and Technology Course Elements; 1.2 Evolution of the Book; 1.3 Food Safety Assurance; 1.4 The International Union of Food Science and Technology; 1.5 The Book; Chapter 2 Food Chemistry; 2.1 Introduction; 2.2 Carbohydrates; 2.2.1 Monosaccharides; 2.2.2 Oligosaccharides; 2.2.3 Polysaccharides; 2.2.3.1 Starch; 2.2.3.2 Glycogen; 2.2.3.3 Cellulose; 2.2.3.4 Pectins; 2.2.3.5 Gums; 2.2.4 Reactions of Carbohydrates; 2.2.4.1 Caramelization; 2.2.4.2 Maillard Browning |
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2.2.4.3 Toxic Sugar Derivatives2.3 Proteins; 2.3.1 Amino Acids -- the Building Blocks of Proteins; 2.3.1.1 Amino Acid Structure; 2.3.1.2 Peptide Bonds; 2.3.2 Molecular Structure of Proteins; 2.3.2.1 Primary Structure; 2.3.2.2 Secondary Structure; 2.3.2.3 Tertiary Structure; 2.3.2.4 Quaternary Structure; 2.3.3 Denaturation of Proteins; 2.3.4 Post-Translational Modification; 2.3.5 Nutritional Properties of Proteins; 2.4 Lipids; 2.4.1 Lipid Structure and Nomenclature; 2.4.1.1 Fatty Acids; 2.4.1.2 Triglycerides; 2.4.2 Polymorphism; 2.4.3 Oil and Fat Processing; 2.4.3.1 Hydrogenation of Lipids |
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2.4.3.2 Interesterification2.4.4 Lipid Oxidation; 2.4.4.1 Mechanism; 2.4.5 Antioxidants; 2.5 Minor Components of Foods; 2.5.1 Permitted Additives; 2.5.1.1 Colours; 2.5.1.2 Preservatives; 2.5.2 Vitamins; 2.5.3 Minerals; 2.6 Water in Foods; 2.6.1 Water Activity; 2.6.2 Microbial Growth, Chemical Reactivity and Food Texture; 2.6.3 Sorption Isotherms; 2.7 Physical Chemistry of Dispersed Systems; 2.7.1 Solutions; 2.7.1.1 Solvents; 2.7.1.2 Solvation; 2.7.1.3 Factors Affecting Solubility; 2.7.1.4 Partitioning; 2.7.2 Dispersed Systems; 2.7.2.1 Colloidal Interactions; 2.7.2.2 Foams and Emulsions |
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2.8 Chemical Aspects of Organoleptic Properties2.8.1 Taste and Odour Reception; 2.8.2 Primary Tastes; 2.8.2.1 Sweetness; 2.8.2.2 Bitterness; 2.8.2.3 Sourness; 2.8.2.4 Saltiness; 2.8.3 Secondary Tastes; 2.8.3.1 Meatiness (Umami); 2.8.3.2 Astringency; 2.8.3.3 Pungency; Further Reading and References; Chapter 3 Food Analysis; 3.1 Sampling Techniques; 3.2 Gravimetry; 3.2.1 Determination of Dry Weight, Moisture and Water Content; 3.2.1.1 Moisture Determination by Drying Techniques; 3.2.1.2 Other Direct Methods for Determining Water Content; 3.2.1.3 Indirect Methods for Determining Water Content |
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3.2.2 Determination of Ash ("Minerals")3.2.2.1 Dry Ashing; 3.2.2.2 Wet Ashing or Wet Digestion; 3.2.3 Determination of Crude Lipid Content; 3.2.3.1 Soxhlet Method; 3.2.3.2 Accelerated Solvent Extraction; 3.2.3.3 The Gerber Method; 3.2.4 Determination of Ions by Precipitation; 3.3 Titrations; 3.3.1 Acid-Base Titrations or Neutralization Titrations; 3.3.1.1 pH Measurements with "Glass Electrodes"; 3.3.1.2 Titrations with Acid-Base Indicators; 3.3.2 Redox Titrations; 3.3.2.1 Determination of Oxalate with Permanganate; 3.3.2.2 Iodine Number of Fats and Oils |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from digital title page (viewed on October 13, 2017) |
| Subject |
Food industry and trade.
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Food -- Biotechnology.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food -- Biotechnology
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Food industry and trade
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| Form |
Electronic book
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| Author |
Campbell-Platt, Geoffrey, editor
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International Union of Food Science and Technology
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| LC no. |
2017026724 |
| ISBN |
9781118846247 |
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1118846249 |
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9781118846230 |
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1118846230 |
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