食品化学 英文【2025|PDF下载-Epub版本|mobi电子书|kindle百度云盘下载】

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Chapter 1 Introduction1

1.1 Definition1

1.1.1 Food and Food Science1

1.1.2 Food Chemistry1

1.1.3 Relationship between Food Chemistry and Other Disciplines2

1.2 Content and Development of Food Chemistry2

1.3 Approach to the Study of Food Chemistry3

1.3.1 Quality and Safety Attributes3

1.3.2 Chemical and Biochemical Reactions4

1.3.3 Effect of Reactions on the Quality and Safety of Food5

1.3.4 Solve Problems by Analyzing and Controlling the Important Variables6

Glossary7

Chapter 2 Water9

2.1 Introduction9

2.2 Physical Properties and Structure of Water9

2.2.1 Physical Properties9

2.2.2 Structure of the Water Molecule11

2.2.3 Water Intermolecular Interaction12

2.2.4 Architecture of Water13

2.3 Quantitative Description of Water in Foods15

2.3.1 Water Content16

2.3.2 Water Activity17

2.3.3 Molecular Mobility18

2.4 Water Activity and Food Properties19

2.4.1 Freezing19

2.4.2 Combined Methods Approach to Food Stability21

Glossary23

Chapter 3 Carbohydrate26

3.1 Introduction26

3.1.1 Definition26

3.1.2 Classification26

3.1.3 Function and Distribution27

3.2 Physical and Chemical Properties28

3.2.1 Physical Properties28

3.2.2 Chemical Properties30

3.3 Common Sugars33

3.3.1 Monosaccharides33

3.3.2 Oligosaccharides34

3.3.3 Polysaccharide37

3.3.4 Starch40

3.3.5 Cellulose43

3.3.6 Pectin44

Glossary45

Chapter 4 Protein49

4.1 Introduction49

4.1.1 Definition49

4.1.2 Classification50

4.2 Composition51

4.2.1 Structure51

4.2.2 Amino Acids52

4.3 Properties54

4.3.1 Denaturation54

4.3.2 Gelation59

4.3.3 Emulsifying Properties61

4.3.4 Foaming Properties64

4.4 Food Proteins65

4.4.1 Animal Proteins65

4.4.2 Plant Proteins71

4.5 Peptides72

4.5.1 Properties72

4.5.2 Bioactive Peptides in Food72

Glossary73

Chapter 5 Lipids78

5.1 Introduction78

5.1.1 Definition and Roles78

5.1.2 Classification of Lipids79

5.1.3 Components of Triacyglycerols79

5.1.4 Edible Oils81

5.2 Physical Properties83

5.2.1 Melting Point and Polymorphism83

5.2.2 Emulsions and Emulsifiers87

5.3 Chemical Reactivity of Fats and Oils89

5.3.1 Oxidation89

5.3.2 Other Reaction95

5.4 Functional Lipids98

5.4.1 Functional Fatty Acids98

5.4.2 Phytosterol99

5.4.3 Phospholipids100

5.5 Fat Replacers and Mimetics100

5.5.1 Fat Substitutes101

5.5.2 Fat Mimetics101

Glossary102

Chapter 6 Vitamins106

6.1 Introduction106

6.2 Fat-Soluble Vitamins107

6.2.1 Vitamin A107

6.2.2 Vitamin D109

6.2.3 Vitamin E110

6.2.4 Vitamin K111

6.3 Water-Soluble Vitamins115

6.3.1 Ascorbic Acid115

6.3.2 Thiamine（Vitamin B1）119

6.3.3 Riboflavin（Vitamin B2）122

6.3.4 Nicotinamide（Niacin）123

6.3.5 Pyridoxine（Pyridoxal,Vitamin B6）123

6.3.6 Folic Acid124

6.3.7 Biotin125

6.3.8 Pantothenic Acid126

6.3.9 Cyanocobalamin（Vitamin B12）127

Glossary128

Chapter 7 Enzymes130

7.1 Introduction130

7.2 General Remarks130

7.2.1 Catalysis130

7.2.2 Specificity131

7.2.3 Structures131

7.2.4 Nomenclature132

7.2.5 Activity Units133

7.2.6 Determination of Enzyme Activity133

7.2.7 Reasons for Catalytic Activity134

7.2.8 Kinetics of Enzyme-Catalyzed Reactions135

7.3 Enzymes in Food141

7.3.1 Amylases141

7.3.2 Pectic Enzyme145

7.3.3 Cellulases and Hemicellulases147

7.3.4 Proteases147

7.3.5 Lipases150

7.4 Enzyme Utilization in the Food Industry151

7.4.1 Starch151

7.4.2 Baking151

7.4.3 Brewing152

7.4.4 Cheese（Flavour）152

7.4.5 Coffee ＆ Tea152

7.4.6 Dietetics153

7.4.7 Egg153

7.4.8 Juice＆Wine153

Glossary155

Chapter 8 Colorants158

8.1 Introduction158

8.2 Natural Pigments159

8.2.1 Chlorophyll159

8.2.2 Heme Compounds164

8.2.3 Carotenoids168

8.2.4 Phenolic Compound172

8.3 Synthetic Colorants181

Glossary184

Chapter 9 Flavors188

9.1 Introduction188

9.2 Taste and Nonspecific Saporous Sensations188

9.2.1 Taste Substances:Sweet,Bitter,Sour,and Salty189

9.2.2 Flavor Enhancers190

9.2.3 Astringency191

9.2.4 Pungency192

9.2.5 Cooling192

9.3 Vegetable,Fruit,and Spice Flavors193

9.3.1 Sulfur-Containing Volatiles in Allium sp193

9.3.2 Sulfur-Containing Volatiles in the Cruciferae194

9.3.3 Unique Sulfur Compound in Shiitake Mushrooms196

9.3.4 Methoxy Alkyl Pyrazine Volatiles in Vegetables196

9.3.5 Enzymically Derived Volatiles from Fatty Acids197

9.3.6 Volatiles from Branched-Chain Amino Acids199

9.3.7 Flavors Derived from the Shikimic Acid Pathway199

9.3.8 Volatile Terpenoids in Flavors200

9.4 Flavor Volatiles in Muscle Foods and Milk202

9.4.1 Species-Related Flavors of Meats and Milk from Ruminants202

9.4.2 Species-Related Flavors of Meats from Nonruminants204

9.4.3 Volatiles in Fish and Seafood Flavors205

9.5 Development of Process or Reaction Flavor Volatiles206

9.5.1 Thermally Induced Process Flavors207

9.5.2 Volatiles Derived from Oxidative Cleavage of Carotenoids211

9.6 Future Directions of Flavor Chemistry and Technology212

Glossary213

Chapter 10 Food Additive214

10.1 Introduction214

10.1.1 Definition214

10.1.2 Classification214

10.2 Acids215

10.3 Bases217

10.4 Buffer Systems and Salts218

10.4.1 Buffers and pH Control in Foods218

10.4.2 Salts in Processed Dairy Foods219

10.5 Antimicrobial Agents220

10.5.1 Acid Antimicrobial220

10.5.2 Ester Antimicrobial223

10.5.3 Inorganic Antimicrobial224

10.5.4 Biological Antimicrobial225

10.6 Sweeteners226

10.6.1 Saccharin226

10.6.2 Aspartame226

10.6.3 Acesulfame K228

10.6.4 Cyclamate228

10.7 Emulsifier229

10.7.1 Emulsifier Action230

10.7.2 Synthetic Emulsifiers233

10.8 Antioxidants235

Glossary235

References237