| Description |
1 online resource (1125 p.) |
| Series |
New York Academy of Sciences Ser |
|
New York Academy of Sciences Ser
|
| Contents |
Cover -- Title Page -- Copyright -- Contents -- Preface -- About the Companion Website -- Chapter 1 Introduction -- Chapter 2 Amino Acids, Peptides and Proteins -- 2.1 Introduction -- 2.2 Amino acids -- 2.2.1 Structure, terminology, classification and occurrence -- 2.2.2 Physiology and nutrition -- 2.2.3 Properties -- 2.3 Peptides -- 2.3.1 Structure, nomenclature and classification -- 2.3.2 Biochemistry -- 2.3.3 Occurrence -- 2.3.4 Properties -- 2.4 Proteins -- 2.4.1 Classification and nomenclature -- 2.4.2 Structure -- 2.4.3 Properties -- 2.4.4 Physiology and nutrition |
|
2.4.5 Occurrence, composition and changes -- 2.5 Reactions -- 2.5.1 Intramolecular and intermolecular reactions -- 2.5.2 Reactions with food components -- Chapter 3 Fats, Oils and Other Lipids -- 3.1 Introduction -- 3.2 Classification -- 3.3 Fatty acids -- 3.3.1 Structure and nomenclature -- 3.3.2 Biochemistry, physiology and nutrition -- 3.3.3 Occurrence -- 3.3.4 Properties of fatty acids -- 3.4 Homolipids -- 3.4.1 Esters of monohydric alcohols -- 3.4.2 Glyceryl ethers -- 3.4.3 Glyceryl esters -- 3.4.4 Esters of polyhydric alcohols -- 3.5 Heterolipids -- 3.5.1 Phospholipids -- 3.5.2 Glycolipids |
|
3.5.3 Sulfolipids and lipid sulfates -- 3.5.4 Sialolipids -- 3.5.5 Other heterolipids -- 3.6 Miscellaneous simple and complex lipids -- 3.6.1 Lipoamino acids and fatty acid amides -- 3.6.2 Complex lipids -- 3.7 Substances accompanying lipids -- 3.7.1 Hydrocarbons -- 3.7.2 Aliphatic alcohols -- 3.7.3 Aliphatic ketones -- 3.7.3 Aliphatic ketones -- 3.7.4 Triterpenoids and steroids -- 3.7.5 Lipophylic vitamins -- 3.7.6 Lipophilic pigments -- 3.8 Reactions -- 3.8.1 Reactions of fatty acids -- 3.8.2 Reactions of homolipids -- 3.8.3 Reactions of heterolipids -- 3.8.4 Reactions of steroids |
|
Chapter 4 Saccharides -- 4.1 Introduction -- 4.2 Monosaccharides -- 4.2.1 Structure and nomenclature -- 4.2.2 Occurrence -- 4.2.3 Physiology and nutrition -- 4.2.4 Use -- 4.3 Derivatives of monosaccharides -- 4.3.1 Sugar alcohols -- 4.3.2 Sugar acids -- 4.3.3 Other sugar derivatives -- 4.4 Oligosaccharides -- 4.4.1 Glucooligosaccharides -- 4.4.2 Fructooligosaccharides -- 4.4.3 Galactooligosaccharides -- 4.4.4 Other oligosaccharides -- 4.5 Polysaccharides -- 4.5.1 Structure and nomenclature -- 4.5.2 Classification -- 4.5.3 Natural occurrence in foods -- 4.5.4 Physiology and nutrition |
|
4.5.5 Properties and use -- 4.5.6 Plant polysaccharides -- 4.5.7 Seaweed polysaccharides -- 4.5.8 Polysaccharides of microorganisms and higher fungi -- 4.5.9 Animal polysaccharides -- 4.6 Complex saccharides -- 4.6.1 Mucopolysaccharides -- 4.6.2 Proteoglycans -- 4.7 Reactions -- 4.7.1 Monosaccharides and oligosaccharides -- 4.7.2 Derivatives of monosaccharides -- 4.7.3 Oligosaccharides -- 4.7.4 Polysaccharides -- 4.7.5 Maillard reaction -- 4.7.6 Caramelisation -- Chapter 5 Vitamins -- 5.1 Introduction -- 5.2 Vitamin A -- 5.2.1 Structure and terminology -- 5.2.2 Biochemistry |
| Notes |
Description based upon print version of record |
|
5.2.3 Physiology and nutrition |
| Subject |
Food -- Analysis -- Textbooks
|
|
Food -- Composition -- Textbooks
|
| Form |
Electronic book
|
| ISBN |
9781118383834 |
|
1118383834 |
|
