Third edition by John M. deMan
This popular and widely used text/reference has been updated, revised, and substantially expanded.
It
contains a complete overview of the chemical and physical properties of the major and minor food
components and their changes during processing, handling, and storage.
Chapters cover water, lipids, carbohydrates, protein, minerals, vitamins, and enzymes.
Also covered are color, flavor, and texture, as well as additives and contaminants.
Another chapter discusses the basis of regulatory control of food composition and quality.
Contents:
Water:
Physical Properties of Water and Ice.
Structure of the Water Molecule.
Sorption Phenomena.
Types of Water.
Freezing and Ice Structure.
Water Activity and Food Spoilage.
Water Activity and Packaging.
Water Binding of Meat.
Water Activity and Food Processing.
Lipids:
Shorthand Description of Fatty Acids and Glycerides.
Component Fatty Acids.
Component Glycerides.
Phospholipids.
Unsaponifiables.
Autoxidation.
Photooxidation.
Heated Fats - Frying.
Flavor Reversion.
Hydrogenation.
Interesterification.
Physical Properties.
Fractionation.
Cocoa Butter and Confectionery Fats.
Emulsions and Emulsifiers.
Novel Oils and Fats.
Fat Replacers.
Proteins:
Amino Acid Composition.
Protein Classification. Protein Structure. Denaturation. Nonenzymic Browning.
Chemical Changes. Functional Properties. animal Proteins. Plant Proteins.
Carbohydrates:
Monosaccharides. Related Compounds. Oligosaccharides. Polysaccharides. Dietary Fiber.
Minerals:
Major Minerals. Trace Elements. Metal Uptake in Canned Foods.
Color:
CIE System. Munsell System. Hunter System. Lovibond System. Gloss. Food Colorants.
Flavor:
Taste. Odor. Description of Food Flavors. Astringency. Flavor and Off-Flavor. Flavor of Some Foods.
Texture:
Texture Profile. Objective Measurement of Texture. Different Types of Bodies. Application to Foods.
Textural Properties of Some Foods. Microstructure. Water Activity and Texture.
Vitamins:
Fat-Soluble Vitamins. Water-Soluble Vitamins. Vitamins as Food Ingredients.
Enzymes:
Nature and Function. Hydrolases. Oxidoreductases. Immobilized Enzymes.
Additives and Contaminants:
Intentional Additives. Incidental Additives or Contaminants.
Regulatory Control of Food Composition, Quality, and Safety:
Historical Overview. Safety. U.S. Food Laws. Canadian Food Laws. European Union (EU) Food Laws.
International Food Law: Codex Alimentarius. Harmonization.
Appendices:
Units and Conversion Factors. Greek Alphabet.
Index.
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