Description
CHAPTER 1 WATER 4 1.1 INTRODUCTION 4 1.2 WATER STRUCTURE 4 1.3 HYDROGEN BONDING OF WATER 5 1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 6 1.5 COLLIGATIVE PROPERTIES 8 1.6 WATER ACTIVITY 9 1.7 REVIEW QUESTIONS 14 CHAPTER 2 CARBOHYDRATES 16 2.1 INTRODUCTION 16 2.2 MONOSACCHARIDE STRUCTURE 16 2.3 MONOSACCHARIDE REACTIONS 23 2.4 DISACCHARIDES-OLIGOSACCHARIDES 26 2.5 POLYSACCHARIDES 28 2.5.1 Starch 29 2.5.2 Carrageenan 33 2.5.3 Alginates 34 2.5.4 Pectin 35 2.5.5 Cellulose 35 2.5.6 Galactomannans 36 2.5.7 Gum Arabic 36 2.5.8 Xanthan 37 2.5.9 Chitin 37 2.5.10 Dietary fibre 38 2.6 REVIEW QUESTIONS 39 CHAPTER 3 PROTEINS-ENZYMES 42 3.1 INTRODUCTION 42 3.2 AMINO ACIDS 43 3.3 PROTEINS 48 3.3.1 Protein classification 48 3.3.2 Protein structure 48 3.3.3 Changes in protein structure: denaturation and hydrolysis 52 3.3.4 Functional properties of proteins 55 3.4 ENZYMES 56 3.4.1 Mechanism of enzymic reactions 57 3.4.2 Enzyme nomenclature and classification 61 3.4.3 Food enzymes 62 3.5 REVIEW QUESTIONS 67 CHAPTER 4 LIPIDS 70 4.1 INTRODUCTION 70 4.2 FATTY ACIDS 70 4.3 TRIACYLGLYCEROLS (TAGS) 74 4.4 LIPID OXIDATION 79 4.5 FAT CRYSTALLISATION 82 4.5.1 Crystal formation 82 4.5.2 TAG conformation and polymorphism 84 4.5.3 Other properties of fats 87 4.6 REVIEW QUESTIONS 89 CHAPTER 5 BROWNING REACTIONS 91 5.1 INTRODUCTION 91 5.2 ENZYMIC BROWNING 91 5.2.1 Deactivation strategies 93 5.2 NON-ENZYMIC BROWNING 94 5.3.1 Caramelisation 94 5.3.2 Ascorbic acid browning 95 5.3.3 Maillard reaction 96 5.3.4 Control of Maillard browning 99 5.4 REVIEW QUESTIONS 100 CHAPTER 6 VITAMINS-MINERALS 102 6.1 INTRODUCTION 102 6.2 FAT SOLUBLE VITAMINS 102 6.3 WATER SOLUBLE VITAMINS 105 6.4 MINERALS 109 6.5 REVIEW QUESTIONS 112 CHAPTER 7 COLOUR CHEMISTRY 7.1 INTRODUCTION 7.2 INTERACTION OF LIGHT WITH FOOD 7.3 COLOUR MEASUREMENT 7.4 PIGMENT CHEMISTRY 7.4.1 Myoglobin 7.4.2 Chlorophyll 7.4.3 Carotenoids 7.4.4 Anthocyanins 7.4.5 Betalains 7.4.6 Artificial pigments 7.5 REVIEW QUESTIONS CHAPTER 8 FLAVOUR CHEMISTRY 8.1 INTRODUCTION 8.2. FLAVOUR CHEMISTRY 8.3 FLAVOUR GENERATION AND SOURCES 8.4 FLAVOUR DELIVERY 8.5 FLAVOUR INTERACTIONS AND STABILITY 8.6 REVIEW QUESTIONS
