Efnisyfirlit

• Cover
• Title
• Copyright
• Foreword
• Preface to Sixth Edition
• Contents
• About the Author
• Acknowledgements
• Chapter 1 Introduction
  • Further Reading
• Chapter 2 Sugars
  • 2.1 Monosaccharides
  • 2.2 Oligosaccharides
  • 2.3 Sugars as Solids
  • 2.4 Sugars in Solution
  • 2.5 Decomposition
  • 2.6 The Maillard Reaction
  • 2.7 Special Topics
    • 2.7.1 Reducing Group Reactions
    • 2.7.2 Sugar Cane, Sugar and Tequila
    • 2.7.3 Monosaccharide Conformations
    • 2.7.4 Acrylamide
  • Further Reading
• Chapter 3 Polysaccharides
  • 3.1 Starch
  • 3.2 Pectins
  • 3.3 Seaweed Polysaccharides
  • 3.4 Cellulose, Hemicelluloses and Fibre
  • 3.5 Gums
  • 3.6 Special Topics
    • 3.6.1 Chemically Modified Starches
    • 3.6.2 Syrups from Starch
    • 3.6.3 Glycaemic Index
    • 3.6.4 Further Details of Pectin Structure
  • Further Reading
• Chapter 4 Lipids
  • 4.1 Fatty Acids: Structure and Distribution
    • 4.1.1 Conjugated Linoleic Acids
  • 4.2 Fatty Acids and Health
  • 4.3 Reactions of Unsaturated Fatty Acids
    • 4.3.1 Hydrogenation, Margarine and trans Fatty Acids
    • 4.3.2 Rancidity
    • 4.3.3 Antioxidants
  • 4.4 Triglycerides
    • 4.4.1 Melting and Crystallisation
    • 4.4.2 Fractionation
    • 4.4.3 Interesterification
  • 4.5 Polar Lipids
    • 4.5.1 Milk Fat, Cream and Butter
    • 4.5.2 Synthetic Emulsifiers
    • 4.5.3 Phytosteroids
  • 4.6 Special Topics
    • 4.6.1 Hydrogenation in Detail
    • 4.6.2 Singlet and Triplet Oxygen
    • 4.6.3 Triglyceride Crystals
  • Further Reading
• Chapter 5 Proteins
  • 5.1 Amino Acids
  • 5.2 Protein Structure
  • 5.3 Indispensable Amino Acids and Protein Quality
  • 5.4 Analysis
  • 5.5 Food Protein Systems
    • 5.5.1 Milk
    • 5.5.2 Cheese
    • 5.5.3 Egg
    • 5.5.4 Meat
    • 5.5.5 Bread
  • 5.6 Special Topics
    • 5.6.1 Myoglobin and Free Radicals
    • 5.6.2 Wheat Genes and Chromosomes
  • 5.7 Further Details of Gluten Proteins
  • Further Reading
• Chapter 6 Colours
  • 6.1 Chlorophylls
  • 6.2 Carotenoids
  • 6.3 Anthocyanins
  • 6.4 Betalaines
  • 6.5 Melanins
    • 6.5.1 Tea
  • 6.6 Other Natural Food Colorants
    • 6.6.1 Turmeric
    • 6.6.2 Cochineal
    • 6.6.3 Safflower
    • 6.6.4 Sandalwood
    • 6.6.5 Malt Extract
  • 6.7 Synthetic or Artificial Food Colorants
  • 6.8 Inorganic Food Colorants
  • 6.9 Restrictions on the Use of Colours in Foodstuffs
  • 6.10 The Molecular Basis of Colour
  • 6.11 Special Topics
    • 6.11.1 Flavonoids, Tannins and Health
    • 6.11.2 Colour Measurement
    • 6.11.3 Colours from Micro-organisms
  • Further Reading
• Chapter 7 Flavours
  • 7.1 Taste
    • 7.1.1 Sweetness
    • 7.1.2 Bitterness
    • 7.1.3 Saltiness
    • 7.1.4 Sourness
    • 7.1.5 Astringency
    • 7.1.6 Pungency
    • 7.1.7 Meatiness
  • 7.2 Odour
    • 7.2.1 Meat
    • 7.2.2 Fruit
    • 7.2.3 Vegetables
    • 7.2.4 Herbs and Spices
    • 7.2.5 Synthetic Flavourings
  • 7.3 Special Topics
    • 7.3.1 Taste Receptors and Cells
    • 7.3.2 Off-flavours in Meat
    • 7.3.3 Taints
    • 7.3.4 Flavouring Legislation
  • Further Reading
• Chapter 8 Vitamins
  • 8.1 Thiamin (Vitamin B1, Aneurine)
  • 8.2 Riboflavin (Vitamin B2)
  • 8.3 Vitamin B6, (Pyridoxine)
  • 8.4 Niacin (Nicotinic Acid, Nicotinamide)
  • 8.5 Cobalamin (Cyanocobalamin, Vitamin B12)
  • 8.6 Folic Acid (Folacin)
  • 8.7 Biotin and Pantothenic Acid
  • 8.8 Ascorbic Acid (Vitamin C)
  • 8.9 Retinol (Vitamin A)
  • 8.10 Cholecalciferol (Vitamin D, Calciferol)
  • 8.11 Vitamin E (α-Tocopherol)
  • 8.12 Vitamin K (Phylloquinone, Menaquinones)
  • 8.13 Special Topics
    • 8.13.1 Details of the Coenzyme Functions of Thiamine and Pyridoxine
    • 8.13.2 Further Details of the Role of Ascorbic Acid
    • 8.13.3 Non-vitamins
  • Further Reading
• Chapter 9 Preservatives
  • 9.1 Sodium Chloride
  • 9.2 Nitrites
  • 9.3 Smoke
  • 9.4 Sulfur Dioxide
  • 9.5 Benzoates
  • 9.6 Other Organic Acids
  • 9.7 Nisin and Natamycin
  • 9.8 Irradiation
  • Further Reading
• Chapter 10 Undesirables
  • 10.1 Endogenous Toxins in Foods of Plant Origin
  • 10.2 Endogenous Toxins in Foods of Animal Origin
  • 10.3 Mycotoxins
  • 10.4 Bacterial Toxins
  • 10.5 Allergens
  • 10.6 Toxic Agricultural Residues
  • 10.7 Toxic Metal Residues
    • 10.7.1 Lead
    • 10.7.2 Mercury
    • 10.7.3 Arsenic
    • 10.7.4 Cadmium
    • 10.7.5 Tin and Aluminium
  • 10.8 Toxins Generated During Heat Treatment of Food
  • 10.9 Packaging Residues
  • 10.10 Environmental Pollutants
  • 10.11 Special Topics
    • 10.11.1 Favism
  • Further Reading
• Chapter 11 Minerals
  • 11.1 The Bulk Minerals
    • 11.1.1 Sodium
    • 11.1.2 Potassium
    • 11.1.3 Magnesium
    • 11.1.4 Calcium
    • 11.1.5 Phosphorus
  • 11.2 The Trace Minerals
    • 11.2.1 Iron
    • 11.2.2 Copper
    • 11.2.3 Zinc
    • 11.2.4 Selenium
    • 11.2.5 Iodine
  • 11.3 Other Trace Minerals
  • Further Reading
• Chapter 12 Enzymes
  • 12.1 General Principles
    • 12.1.1 The Enzyme Active Site
    • 12.1.2 Enzyme Specificity and Classification
    • 12.1.3 The Effects of pH and Temperature
    • 12.1.4 Inhibition
  • 12.2 Natural Enzyme Activity in Food Materials
    • 12.2.1 Plant Enzymes
    • 12.2.2 Animal Enzymes
  • 12.3 Food Processing Applications of Isolated Enzymes
    • 12.3.1 Enzyme Production
    • 12.3.2 Enzyme Applications
  • 12.4 Regulation and Legislation
  • Further Reading
• Chapter 13 Water
  • 13.1 Water Structure
  • 13.2 Interactions of Water with Food Components
  • 13.3 Interactions of Water with Food Materials
  • 13.4 Water Binding
  • 13.5 Water Determination
  • Further Reading
• Appendix I Nutritional Requirements and Dietary Sources
• Appendix II Food Additive Regulations
• Subject Index

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