Food Chemistry, Third Edition"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments." |
Contents
| 763 | |
Toxic Substances | 821 |
| 837 | |
| 875 | |
| 939 | |
| 1009 | |
| 1039 | |
Conversion Factors NonSI Units to SI Units | 1043 |
Common terms and phrases
activity addition amino acids amylose anthocyanins antioxidants aqueous ascorbic acid atoms binding bioavailability calcium carbohydrates carbon carboxyl carotenoids casein cause cell cereals chain Chem chemical chemistry chlorophyll collagen color complex components compounds concentration contain cross-links crystals decrease degradation denaturation droplets effect emulsifying emulsion enzyme ester example fatty acids FIGURE fish flavor foam folate formation fruits function groups heat hydration hydrogen bonds hydrolysis hydrophobic hydroxyl important increase inhibitors interactions interface involved ions kinetics lipids meat membrane metabolism micelles milk molecular molecules muscle myoglobin nutrients nutritional occur OH OH oxidation oxygen particles peptide phase phosphate pigments plant polymer polysaccharides processing properties proteins reaction residues salt sodium soluble solution solvent specific stability starch storage structure substances substrate sucrose sugar surface surfactant Table temperature thermal thiamin tissue toxic triacylglycerols values vegetables viscosity vitamin B6
References to this book
New Ingredients in Food Processing: Biochemistry and Agriculture G Linden,D Lorient No preview available - 1999 |