食物成分・添加物の化学(第4版)<br>Food : The Chemistry of Its Components (4 SUB)

食物成分・添加物の化学(第4版)
Food : The Chemistry of Its Components (4 SUB)

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  • 製本 Paperback:紙装版/ペーパーバック版/ページ数 350 p.
  • 言語 ENG
  • 商品コード 9780854046157
  • DDC分類 664

Table of Contents

  Introduction                                     1  (6)
A Brief Note on Concentrations 4 (1)
Further Reading 5 (2)
Sugars 7 (34)
Monosaccharides 7 (12)
Oligosaccharides 19 (7)
Sugars as Solids 26 (1)
Sugars in Solution 27 (3)
Decomposition 30 (9)
Further Reading 39 (2)
Polysaccharides 41 (32)
Starch 43 (9)
Pectins 52 (5)
Seaweed Polysaccharides 57 (4)
Cellulose, Hemicelluloses and Fibre 61 (7)
Gums 68 (3)
Further Reading 71 (2)
Lipids 73 (53)
Fatty Acids -- Structure and Distribution 74 (7)
Conjugated Linoleic Acids 80 (1)
Essential Fatty Acids 81 (5)
Fatty Acids and Coronary Heart Disease 85 (1)
Reactions of Unsaturated Fatty Acids 86 (4)
Hydrogenation, Margarine and Trans Fatty 86 (4)
Acids
Rancidity 90 (11)
Antioxidants 98 (3)
Triglycerides 101(11)
Melting and Crystallisation 104(5)
Cocoa Butter and Chocolate 109(1)
Interesterification 110(2)
Polar Lipids 112(12)
Milk Fat, Cream and Butter 119(3)
Phytosteroids 122(2)
Further Reading 124(2)
Proteins 126(49)
Amino Acids 128(1)
Proteins Structure 129(5)
Essential Amino Acids and Proteins Quality 134(5)
Analysis 139(2)
Food Protein Systems 141(32)
Milk 141(5)
Cheese 146(2)
Egg 148(2)
Meat 150(12)
Bread 162(11)
Further Reading 173(2)
Colours 175(44)
Chlorophylls 175(3)
Carotenoids 178(8)
Anthocyanins 186(5)
Betalaines 191(2)
Melanins 193(8)
Tea 195(6)
Turmeric and Cochineal 201(2)
Artificial Food Colorants 203(6)
The Molecular Basis of Colour 209(4)
Colour Measurement 213(4)
Further Reading 217(2)
Flavours 219(42)
Taste 221(23)
Sweetness 222(9)
Bitterness 231(3)
Saltiness 234(1)
Sourness 235(1)
Astrigency 236(1)
Pungency 237(5)
Meatiness 242(2)
Odour 244(16)
Meat 245(3)
Fruit 248(4)
Vegetables 252(3)
Herbs and Spices 255(2)
Synthetic Flavourings 257(2)
Off-Flavours and Taints 259(1)
Further Reading 260(1)
Vitamins 261(43)
Thiamine (Vitamin B1, Aneurine) 264(4)
Riboflavin (Vitamin B2) 268(3)
Pyridoxine (Vitamins B6, Pyridoxol) 271(1)
Niacin (Nicotinic Acid and Nicotinamide) 272(3)
Cobalamin (Vitamin B12) 275(2)
Folic Acid (Folacin) 277(2)
Biotin and Pantothenic Acid 279(2)
Ascorbic Acid (Vitamin C) 281(8)
Retinol (Vitamin A) 289(4)
Cholecalfciferol (Vitamin D, Calciferol) 293(3)
Vitamin E (α-Tocopherol) 296(3)
Vitamin K (Phylloquinone, Menaqwuinones) 299(2)
Non-Vitamins 301(2)
Further Reading 303(1)
Preservatives 304(21)
Sodium Chloride 306(1)
Nitrites 307(3)
Smoke 310(2)
Sulfur Dioxide 312(2)
Benzoates 314(1)
Other Organic Acids 315(1)
Nisin and Natamycin 316(2)
Food Irradiation 318(5)
Further Reading 323(2)
Undesirables 325(49)
Endogenous Toxins of Plants Foods 326(9)
Endogenous Toxins of Animal Foods 335(3)
Mycotoxins 338(5)
Bacterial Toxins 343(3)
Allergens 346(3)
Total Agricultural Residues 349(8)
Toxic Metal Residues 357(9)
Lead 358(3)
Mercury 361(1)
Arsenic 362(1)
Cadmium 363(2)
Tin and Aluminium 365(1)
Toxins Generated During Heat Treatment of 366(1)
Food
Packaging Residues 367(2)
Environmental Pollutants 369(3)
Further Reading 372(2)
Minerals 374(15)
The Bulk Minerals 375(5)
Sodium 375(1)
Potassium 376(1)
Magenesium 376(1)
Calcium 377(1)
Phosphorus 378(2)
The Trace Minerals 380(7)
Iron 380(3)
Copper 383(1)
Zinc 384(1)
Selenium 385(2)
Iodine 387(1)
Other Trace Minerals 387(1)
Further Reading 387(2)
Water 389(20)
Water Structure 389(6)
Interactions of Water with Food Components 395(4)
Interactions of Water with Food Materials 399(2)
Water Binding 401(3)
Water Determinations 404(3)
Further Reading 407(2)
Appendix I Nutritional Requirements and Dietary 409(3)
Sources
Further Reading 412(2)
Appendix II General Texts for Further Reading 414(2)
Subject Index 416