Cover -- Contents -- Foreword -- Preface to the First Edition -- Preface to the Second Edition -- Chapter 1. Introduction -- 1.1 Food as a Source of Nutrients -- 1.1.1 Nutrients -- 1.2 Food Is More than Nutrients -- 1.3 Food Intake and Its Regulations -- 1.3.1 Hunger Appetite and Satiety -- 1.3.2 Regulation of Hunger -- 1.4 Food Patterns -- 1.5 Population and Food Production -- 1.5.1 Population Growth -- 1.5.2 Food Production -- 1.6 Food and the Future -- 1.6.1 Genetically Modified Foods -- 1.6.2 Organic Foods -- Chapter 2. Carbohydrates -- 2.1 Introduction -- 2.2 Monosaccharides -- 2.2.1 Structure -- 2.2.2 Properties of Monosaccharides -- 2.2.3 Monosaccharide Derivatives -- 2.3 Oligosaccharides -- 2.4 Function of Sugars in Foods -- 2.4.1 Browning Reactions (Non-enzymic) -- 2.5 Polysaccharides -- 2.5.1 Properties of Polysaccharides -- 2.5.2 Starch -- 2.5.3 Dextrin -- 2.5.4 Glycogen -- 2.5.5 Cellulose -- 2.5.6 Hemicelluloses -- 2.5.7 Pectic Substances -- 2.5.8 Gums -- Chapter 3. Lipids -- 3.1 Classification -- 3.2 Role of Lipids -- 3.3 Fatty Acids -- 3.3.1 Saturated Fatty Acids -- 3.3.2 Unsaturated Fatty Acids -- 3.3.3 Essential Fatty Acids -- 3.4 Triglycerides -- 3.5 Physical Characteristics -- 3.5.1 Polymorphism -- 3.6 Reactions of Fats -- 3.6.1 Rancidity -- 3.6.2 Polymerization -- 3.7 Phospholipids -- 3.8 Lipids in Foods -- Chapter 4. Proteins -- 4.1 Amino Acids -- 4.1.1 Classification of Amino Acids -- 4.1.2 Properties -- 4.2 Peptides -- 4.3 Proteins -- 4.3.1 Protein Structure -- 4.3.2 Properties of Proteins -- 4.3.3 Denaturation -- 4.3.4 Protein Gels -- 4.4 Food Proteins -- 4.5 Non-traditional Proteins -- 4.6 Nutritional Importance -- Chapter 5. Vitamins -- 5.1 Fat-Soluble Vitamins -- 5.1.1 Vitamin A -- 5.1.2 Vitamin D (Calciferol) -- 5.1.3 Vitamin E (Tocopherol) -- 5.1.4 Vitamin K -- 5.2 Water-Soluble Vitamins -- 5.2.1 Thiamine (Vitamin B-1).

5.2.2 Riboflavin (Vitamin B-2) -- 5.2.3 Niacin -- 5.2.4 Pyridoxine (Vitamin B-6) -- 5.2.5 Folic Acid -- 5.2.6 Biotin -- 5.2.7 Pantothenic Acid -- 5.2.8 Cobalamin (Vitamin B-12) -- 5.2.9 Ascorbic acid (Vitamin C) -- Chapter 6. Minerals -- 6.1 Macronutrients -- 6.1.1 Calcium -- 6.1.2 Phosphorus -- 6.1.3 Sulphur -- 6.1.4 Magnesium -- 6.1.5 Sodium, Potassium and Chlorine -- 6.2 Micronutrients -- 6.2.1 Iron -- 6.2.2 Fluorine -- 6.2.3 Zinc -- 6.2.4 Copper -- 6.2.5 Iodine -- 6.2.6 Chromium -- 6.2.7 Cobalt -- 6.2.8 Other Micronutrients -- Chapter 7. Water -- 7.1 Physical Properties of Water -- 7.2 Structure of Water Molecule -- 7.3 Bound Water -- Chapter 8. Pigments and Colours -- 8.1 Chlorophylls -- 8.2 Myoglobin and Haemoglobin -- 8.3 Anthocyanins -- 8.4 Flavonoids -- 8.5 Tannins -- 8.6 Betalains -- 8.7 Quinones and Xanthones -- 8.8 Carotenoids -- Chapter 9. Flavours -- 9.1 The Sensation of Taste -- 9.1.1 Substances with Taste -- 9.1.2 Taste Factors -- 9.1.3 Taste Modifiers -- 9.1.4 Perception of Sweet Taste -- 9.2 The Smell Sensation -- 9.3 Visual Appearance and Flavour -- 9.4 The Texture Sensation -- 9.5 Flavour Compounds -- 9.5.1 Terpenoids -- 9.5.2 Flavonoids -- 9.5.3 Sulphur Compounds -- 9.5.4 Other Volatile Flavour Compounds -- Chapter 10. Enzymes -- 10.1 Nomenclature and Classification -- 10.2 Specificity -- 10.3 Factors Affecting the Rate of Enzyme Catalyzed Reactions -- 10.3.1 Effect of Enzyme Concentration -- 10.3.2 Effect of Substrate Concentration -- 10.3.3 Effect of Temperature -- 10.3.4 Effect of pH -- 10.3.5 Effect of Electrolytes -- 10.3.6 Enzyme Inhibition -- 10.4 Enzyme Inhibitors -- 10.5 Enzymic Browning -- 10.6 Immobilized Enzymes -- 10.7 Enzymes in Food Processing -- 10.7.1 Carbohydrases -- 10.7.2 Proteases -- 10.7.3 Lipases -- 10.7.4 Oxidoreductases -- Chapter 11. Properties of Foods -- 11.1 Physical Properties -- 11.1.1 Solutions.

11.1.2 Vapour Pressure -- 11.1.3 Boiling Point -- 11.1.4 Freezing Point -- 11.1.5 Osmotic Pressure -- 11.1.6 Viscosity -- 11.1.7 Surface and Interfacial Tensions -- 11.1.8 Specific Gravity -- 11.2 Acids, Bases and Buffers -- 11.2.1 Acids and Bases in Foods -- 11.2.2 Concept of Acids and Bases -- 11.2.3 Buffers -- 11.3 The Chemical Bond -- 11.3.1 Octet Rule -- 11.3.2 The Ionic Bond -- 11.3.3 The Covalent Bond -- 11.3.4 Polar and Non-polar Molecules -- 11.3.5 The Hydrogen Bond -- 11.4 Colloids -- 11.4.1 Sols -- 11.4.2 Gels -- 11.4.3 Emulsions -- 11.4.4 Foams -- Chapter 12. Beverages -- 12.1 Coffee (Coffea) -- 12.1.1 Production -- 12.1.2 Processing -- 12.1.3 Chemical Composition of Coffee -- 12.1.4 Coffee Making -- 12.1.5 Soluble Coffee -- 12.2 Tea (Camellia sinensis) -- 12.2.1 Production -- 12.2.2 Processing -- 12.2.3 Composition of Tea -- 12.2.4 Preparation of Tea -- 12.2.5 Instant Tea -- 12.2.6 Herbal Tea -- 12.2.7 Tea Bags -- 12.2.8 Tea Sticks -- 12.2.9 Blended and Unblended Varieties -- 12.3 Cocoa (Theobroma cocoa) -- 12.3.1 Production -- 12.3.2 Processing -- 12.3.3 Composition -- 12.3.4 Cocoa Beverages -- 12.4 Soft Drinks -- 12.4.1 Ingredients -- 12.5 Fruit Beverages -- 12.6 Alcoholic Beverages -- 12.6.1 Wines -- 12.6.2 Beer -- 12.6.3 Distilled Spirits -- Chapter 13. Fruits -- 13.1 Composition -- 13.2 Fruit Ripening -- 13.3 Fruit Storage -- 13.4 Berries -- 13.4.1 Strawberries (Fragaria virginiana) -- 13.4.2 Gooseberries and Currants -- 13.4.3 Blackberries (Rubus ulmifolius) and Raspberries (Rubus idaeus) -- 13.4.4 Blueberries and Cranberries (Vaccinium corymbosum) -- 13.4.5 Loganberries (Rubus loganobaccus) -- 13.5 Citrus Fruits -- 13.5.1 Sweet Oranges (Citrus Sinensis) -- 13.5.2 Tangerine (Citrus Reticulata) -- 13.5.3 Sour Orange (Citrus Aurantium) -- 13.5.4 Lime (Citrus Aurantifolia) -- 13.5.5 Lemon (Citrus limon).

13.5.6 Pummelo (Citrus Maxima) -- 13.5.7 Grapefruit (Citrus Parodist) -- 13.5.8 Other Citrus Fruits (Citrus medica) -- 13.6 Drupes -- 13.6.1 Apricot (Prunus armeniaca) -- 13.6.2 Sweet Cherry -- 13.6.3 Peach (Prunus persica) -- 13.6.4 Plums (Prunus domestica) -- 13.7 Grapes -- 13.8 Melons -- 13.8.1 Melon (Cucmis melo) -- 13.8.2 Water Melon (Citrullus vulgaris) -- 13.9 Pomes -- 13.9.1 Apples (Malus pumila) -- 13.9.2 Pears (Pyrus communis) -- 13.10 Tropical and Subtropical Fruits -- 13.10.1 Amla (Emblica officinalis) -- 13.10.2 Avocado (Persea americana) -- 13.10.3 Banana (Musa paradisica) -- 13.10.4 Carambola (Averrhoa carambola) -- 13.10.5 Dates (Phoenix dactylifera) -- 13.10.6 Guava (Psidium guajava) -- 13.10.7 Jackfruit (Artocarpus hetrophyllus) -- 13.10.8 Jambu Fruit (Syzygium cuminni) -- 13.10.9 Mango (Mangifera indica) -- 13.10.10 Papaya (Carica papaya) -- 13.10.11 Passion Fruit (Passiflora edulis) -- 13.10.12 Pineapple (Ananas comosus) -- 13.10.13 Pomegranate (Punica granatum) -- 13.10.14 Sapota (Achras sapota) -- 13.10.15 Seetaphal (Annona squamosa) -- 13.10.16 Other Fruits -- 13.11 Dry Fruits -- 13.12 Jams, Jellies and Marmalades -- 13.12.1 Jam -- 13.12.2 Jelly -- 13.12.3 Marmalade -- Chapter 14. Vegetables -- 14.1 Classification -- 14.2 Composition -- 14.3 Nutritive Value -- 14.4 Cole Crops -- 14.4.1 Cabbage (Brassica oleracea L. var capitata) -- 14.4.2 Kale (Brassica oleracea-Acephala Group) -- 14.4.3 Cauliflower (Brassica oleracea, L.var. botrytis) -- 14.5 Root Vegetables -- 14.5.1 Carrot (Daucus carota) -- 14.5.2 Parsnip (Pastinaca sativa) -- 14.5.3 Radish (Raphanus sativus) -- 14.5.4 Turnip (Brassica rapa) -- 14.5.5 Beetroot (Beta vulgaris) -- 14.5.6 Celeriac (Apium graveolens-Papaceum Group) -- 14.5.7 Arracacha (Arracacia xanthorrhiza) -- 14.5.8 Black salsify (Scorzonera hispanica) -- 14.6 Fruit Vegetables.

14.6.1 Tomato (Lycopersicon esculentum) -- 14.6.2 Bell Pepper (Capsicum annuum) -- 14.6.3 Egg Plant (Solanum melongena) -- 14.6.4 Okra (Hibiscus esculentus) -- 14.6.5 Chow-Chow (Sechium edule) -- 14.7 Cucurbits (Cucurbitaceae) -- 14.7.1 Cucumber (Cucumis sativus) -- 14.7.2 Pumpkin (Cucurbita moschata) -- 14.7.3 Squashes (Cucurbita pepo) -- 14.7.4 Gourds -- 14.8 Leafy Vegetables -- 14.8.1 Agathi (Sesbania grandiflora) -- 14.8.2 Amaranth (Amaranthus) -- 14.8.3 Beet Green (Beta vulgaris var benghalensis) -- 14.8.4 Celery (Apium graveolens, L.var. duluce) -- 14.8.5 Chekkurmanis (Sauropus androgynans) -- 14.8.6 Curry leaves (Murraya koenigii) -- 14.8.7 Fenugreek (Trigonella foenum-graecum) -- 14.8.8 Indian Spinach (Besella rubra) -- 14.8.9 Lettuce (Lactuca sativa) -- 14.8.10 Parsley (Petroselinum crispum) -- 14.8.11 Purslane (Portulaca oleracea) -- 14.8.12 Sowa (Anethum sowa) -- 14.8.13 Spinach (Spinacea oleracea) -- 14.8.14 Non-traditional leafy vegetables -- 14.9 Tuber Vegetables -- 14.9.1 Potato (Solanum tuberosum) -- 14.9.2 Sweet Potato (Ipomoea batatus) -- 14.9.3 Tapioca (Manihot esculenta) -- 14.9.4 Yams (Dioscorea ) -- 14.9.5 Colocasia (Colocasia antiquorum) -- 14.9.6 Other Tubers (Maranta arundinacea) -- 14.10 Bulbs -- 14.11 Perennial Vegetables -- 14.12 Other Vegetables -- 14.12.1 Leguminous Vegetables -- 14.12.2 Drumstick (Moringa oleifera) -- 14.12.3 Mushroom (Agaricus) -- 14.12.4 Baby Corn -- 14.13 Salads -- Chapter 15. Cereals -- 15.1 Cereal Production -- 15.2 Structure of Cereal Grains -- 15.3 Composition of Cereal Grains -- 15.4 Storage of Cereals -- 15.5 Wheat (Triticum) -- 15.5.1 Wheat Production -- 15.5.2 Structure and Composition -- 15.5.3 Wheat Types -- 15.5.4 Milling of Wheat -- 15.5.5 Wheat Flour -- 15.5.6 Wheat Products -- 15.6 Rice (Oryza sativa) -- 15.6.1 Production -- 15.6.2 Structure -- 15.6.3 Composition -- 15.6.4 Parboiling.

15.6.5 Milling.