Chemical changes during food processing
著者
書誌事項
Chemical changes during food processing
（Developments in food science, 21）
Elsevier, 1990
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Distributed in Hungary, Albania, Bulgaria, China, Cuba, Czechoslovakia, GDR, Dem People's Rep of Korea, Mongolia, Poland, Roumania, Soviet Union, Dem Rep of Vietnam and Yugoslavia by Avicenum, Czechoslovak Medical Press, Praha
The book deals with the chemical reactions taking place in food during industrial processing and storage, and shows how various food components react according to their chemical composition and the influence of other components or processing conditions. The work describes in detail the changes of the main food components (proteins, saccharides, lipids) and of other components important from the standpoint of the nutritional, sensory and hygienic properties of food materials. Important changes of physical properties (which may affect the chemical reactivity) are given as well. The most important reactions are elucidated on examples from technological processes which also show the effect of these chemical reactions on the most important properties of food products.
The book gives a complex view of various chemical and enzymatic processes in food materials and will demonstrate to the reader the implications of these reaction mechanisms in food technology and nutrition.
目次
Chapter 1. Proteins, Peptides and Amino Acids. 1.1 Introduction. 1.2 Proteins. (16 papers) 1.3 Peptides and amino acids. (6 papers) References. 2. Saccharides. 2.1 Introduction. 2.2 Polysaccharides. (22 papers) 2.3 Monosaccharides, disaccharides and oligosaccharides. (22 papers) References. 3. Fats, Oils and Other Lipids. 3.1 Introduction. 3.2 Physical changes and interactions with other components. (2 papers) 3.3 Changes involving the ester and carboxyl group. (8 papers) 3.4 Changes in the hydrocarbon chain of lipids and fatty acids. (15 papers) 4. Vitamins. (15 papers) References. 5. Sensorically Active Compounds. 5.1 Introduction. 5.2. Natural pigments. (16 papers) 5.3 Flavour-active substances. (7 papers) 5.4 Changes of flavour substances during food processing. (11 papers) References. 6. Natural Anti-Nutritive and Toxic Compounds. 6.1 Introduction. 6.2 Anti-nutritive factors. (8 papers) 6.3 Toxic compounds. (13 papers) References. Subject Index.
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