Food Chemistry -- Library of Congress Cataloging-in-Publication Data -- Contents -- Preface -- Contributors -- About the Editors -- Chapter 1: Introduction -- Abstract -- 1.1. Food Chemistry and Its History -- 1.1.1. What Is Food Chemistry -- 1.1.2. History of Food Chemistry -- 1.1.3. Food Chemistry Textbooks -- 1.2. The Role of Food Chemistry in Food Science and Engineering -- 1.2.1. Role of Food Chemistry in Technology Advancement -- 1.2.2. Role of Food Chemistry in Human Nutrition and Health -- 1.3. Research Methods of Food Chemistry -- References -- Chapter 2: Water -- Abstract -- 1. Physical and Chemical Properties of Water and Ice -- 1.1. The Water Molecule and Its Association -- 1.1.1. The Water Molecule -- 1.1.2. Association of Water Molecules -- 1.2. Structures of Water and Ice -- 1.2.1. The Structure of Water (Liquid) -- 1.2.2. The Structure of Ice -- 2. States of Water in Foods -- 2.1. Water-Solute Interactions -- 2.1.1. Interaction of Water with Ions and Ionic Groups -- 2.1.2. Interaction between Water and Neutral Groups Possessing Hydrogen-Bonding Capabilities -- 2.1.3. Interaction of Water with Nonpolar Substances -- 2.1.4. Interaction of Water with Amphiphilic Substances -- 2.2. Water in Foods -- 2.2.1. Bound Water -- 2.2.2. Bulk Water -- 3. Water Activity -- 3.1. Definition and Measurement of aw -- 3.2. Temperature Dependence of aw -- 4. Moisture Sorption Isotherm -- 4.1. Definition and Zones of Moisture Sorption Isotherm -- 4.2. Hysteresis of MSI -- 5. Water Activity and Food Stability -- 5.1. Water Activity (aw) and Growth of Microorganisms in Foods -- 5.2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods -- 5.3. Water Activity (aw) and Lipid Oxidation -- 5.4. Water Activity (aw) and Maillard Reaction -- 5.5. Calculation of BET Monolayer Value -- 6. Freezing and Food Stability.

7. Molecular Mobility and Food Stability -- 7.1. Molecular Mobility -- 7.2. State Diagrams -- 7.3. Molecular Mobility, State Diagram, and Food Properties -- 7.3.1. Reaction Rates and Molecular Mobility -- 7.3.2. Free Volume and Molecular Mobility -- 7.3.3. Moisture Content and Tg -- 7.3.4. Carbohydrates, Proteins, and Tg -- 7.3. Mm, State Diagram and Food Stability -- 7.3.1. Temperature, Mm, and Food Stability -- 7.3.2. Food Stability Predication Based on State Diagram -- References -- Chapter 3: Carbohydrates -- Abstract -- Introduction -- Carbohydrates Classification -- Carbohydrates in Foods -- Carbohydrates and Food Quality -- Physicochemical Properties and Functions -- of Carbohydrates -- Carbohydrate Structure -- Monosaccharide -- Sugar Alcohol, Inositol and Glycoside -- Oligosaccharides -- Polysaccharides -- Structure -- Conformation -- Physiochemical Properties -- Solubility -- Hydrolysis -- Hydrolysis of Glycosides -- Oxidation -- Reduction -- Esterification and Etherification -- Properties of Carbohydrates -- Hydroscopicity -- Viscosity and Gelling Property -- Definition of Viscosity -- Viscosity of Polysaccharide Solutions -- Gelation -- Flavor Retention -- Browning and Food Flavor -- Sweetness -- Nonenzymatic Browning Reactions -- Types and Process of Nonenzymatic Browning Reactions -- Maillard Reaction and Its Process -- Mechanism of Caramelization -- Mechanism of Nonenzymatic Browning of Ascorbic Acid -- Mechanism of Polyphenols Browning -- Effects of Nonenzymatic Browning on Foods -- Effects on Color -- Effects on Food Aroma and Taste -- Antioxidation -- Effects on Nutrition -- Harmful Compounds -- Factors Influencing Nonenzymatic Browning -- Type of Sugar and Amino Acid -- Temperature and Time -- pH -- Water Content and Metals -- High Pressure -- Control of Non-Enzymatic Browning.

Important Oligosaccharides and Polysaccharide in Foods -- Oligosaccharides -- Starch and Glycogen -- Starch -- Glycogen -- Cellulose and Hemicellulose -- Cellulose -- Hemicellulose -- Pectin -- Agar -- Structure and Properties -- Application -- Carrageenan -- Structure and Properties -- Applications in the Food Industry -- Alginate -- Structure and Properties -- Applications in the Food Industry -- Chitin and Chitosan -- Structure and Properties -- Applications of Chitosan in the Food Industry -- Applications of Chitooligosaccharides in Food Industry -- Guar Gum and Locust Bean Gum -- Gum Tragacanth -- Microbial Polysaccharides -- Glucomannan -- Gum Arabic -- Dietary Fiber -- Structure and Properties -- Definition -- Classification -- By Solubility -- By Source -- Physichemical Properties -- Metabolism -- Safety Aspects -- References -- Chapter 4: Lipids -- Abstract -- 1. Introduction -- Nomenclature -- 1.1.1. Fatty Acids -- 1.1.2. Acylglycerols -- 1.1.3. Phospholipids -- 1.2. Classification -- 1.3. Distribution of Fatty Acids in Nature Lipids -- 1.3.1. Theories of Triacylglycerol Distribution Pattern -- 1.3.2. Positional Distribution of Fatty Acids in Natural Fats -- 2. Physical Properties of Lipids -- 2.1. General Physical Properties -- 2.1.1. Density -- 2.1.2. Refractive Index -- 2.1.3. Melting Point -- 2.1.4. Smoke Point, Flash Point and Fire Point -- 2.2. Polymorphism of Lipid -- 2.2.1. Crystallization and Polymorphism -- 2.2.2. Effects of Polymorphism on Food Processing -- 2.3. Plasticity -- 2.4. Lipid Emulsification and Emulsifier -- 2.4.1. Emulsion -- 2.4.2. Emulsifier -- 3. Chemical Properties of Lipids -- 3.1. Hydrolysis -- 3.2. Oxidation -- 3.2.1. Autoxidation -- 3.2.2. Formation of Hydroperoxides -- 3.2.3. Decomposition of Hydroperoxides -- 3.2.4. Factors Influencing Lipid Autoxidation -- 3.2.5. Photosensitized Oxidation.

3.2.6. Enzymatic Oxidation -- 3.2.7. Lipid Antioxidation and Antioxidants -- 3.3. Chemical Reactions in High Temperatures -- 3.3.1. Thermal Degradation -- 3.3.2. Thermal Polymerization -- 3.4. Lipid Processing -- 3.4.1. Refining -- 3.4.2. Hydrogenation -- 3.4.3. Interesterification -- References -- Chapter 5: Proteins -- Abstract -- 1. Physical and Chemical Properties of Amino Acids and Proteins -- 1.1. Amino Acids -- 1.1.1. Acid-Base Properties -- 1.1.2. Isoelectric Point -- 1.1.3. Chemical Reactions -- 1.3. Sensory Properties -- 1.3.1. Bitterness -- 1.3.2. Delicious Flavor -- 2. Structure of Protein -- 2.1. Primary Structure -- 2.2. Higher Structures -- 2.2.1. Secondary Structure -- 2.2.2. Tertiary Structure -- 2.2.3. Quaternary Structure -- 2.3. Structure-Function Relationships -- 2.3.1. Relationship between Primary Structure, Conformation and Function -- 2.3.2. Relationship between Spatial Conformation and Function -- 3. Classification of Proteins -- 3.1. Classification by Amino Acid Composition and Quantity -- 3.1.1. Complete Protein -- 3.1.2. Partially Incomplete Protein -- 3.1.3. Incomplete Protein -- 3.2. Classification by Solubility -- 3.2.1. Albumin -- 3.2.2. Globulin -- 3.2.3. Histone -- 3.2.4. Protamine -- 3.2.5. Prolamin -- 3.2.6. Gluten -- 3.2.7. Albuminoid -- 3.3. Classification by Chemical Composition -- 3.3.1. Nucleoprotein -- 3.3.2. Lipoprotein -- 3.3.3. Glycoprotein And Mucoprotein -- 3.3.4. Phosphoprotein -- 3.3.5. Metalloprotein -- 3.3.6. Flavoprotein -- 4. Protein Denaturation -- 4.1. Definition of Denaturation -- 4.2. Mechanism of Denaturation -- 4.3. Properties of Denatured Protein -- 4.4. Denaturation Agents and Their Mechanisms -- 4.4.1. Heat -- 4.4.2. Radiation -- 4.4.3. Denaturation at Interfaces -- 4.4.4. pH -- 4.4.5. Heavy Metals -- 4.4.6. Chemical Reagents.

4.5. Effects of Combined High-Pressure and Thermal Treatment on Beef Protein Denaturation -- 4.6. Effects of Freezing on Aquatic Protein Denaturation -- 5. Functional Properties Of Proteins -- 5.1. Interfacial Properties of Proteins -- 5.1.1. Emulsifying Properties -- 5.1.2. Foaming Properties -- 5.2. Viscoelasticity -- 5.3. Gelation -- 5.4. Hydration -- 5.5. Solubility -- 5.4. Viscosity -- 6. Properties of Food Protein Materials and -- New Protein Development -- 6.1. Muscle Protein -- 6.2. Casein -- 6.3. Whey Protein -- 6.4. Wheat Protein -- 6.5. Soybean Protein -- 6.6. New Protein Resources Development -- 6.6.1. Proteins From Oil Crops -- 6.6.2. Single Cell Protein -- 6.6.3. Insect Protein -- 6.6.4. Leaf Protein -- 7. Nutrition and Safety Aspects of Protein -- 7.1. Quality of Protein -- 7.2. Digestibility -- 7.3. Toxic Proteins -- 7.3.1. Toxic Peptides -- 7.3.2. Toxic Amino Acids -- 7.3.3. Allergic Proteins -- 8. Changes of Proteins During Food -- Processing and Storage -- 8.1. Effects of Processing Methods on Protein Quality -- 8.1.1. Boiling -- 8.1.2. Pasteurization -- 8.1.3. Can Sterilization -- 8.1.4. Dehydration -- 8.1.5. Freeze-Drying -- 8.1.6. Baking and Puffing -- 8.1.7. Other Processing -- 8.2. Mechanisms of Protein Loss in Food Processing -- 8.2.1. Effects of Heating -- 8.2.2. Effects of other Components -- 8.3. Effects of Processing on the Nutritional Value of Proteins -- 8.3.1. Heat Treatment -- 8.3.2. Dehydration -- 8.3.3. Irradiation -- 8.3.4. Oxidation -- 8.3.5. Maillard Reaction -- 8.3.6. Enzyme Treatment -- 8.3.7. Functional Peptides from Protein Hydrolysates -- 9. Contribution of Proteins to the Color, Flavor, and Taste of Foods -- 9.1. Bitterness -- 9.2. Off-Odors -- 9.3. Sweetness of Protein Derivates -- 9.4. Flavor Binding -- References -- Chapter 6: Vitamins -- Abstract -- 1. Classification of Vitamins -- 2. Vitamins in Foods.

2.1. Vitamin A.