دانلود کتاب Chemical and Functional Properties of Food Components

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Cover
Half Title
Chemical and Functional Properties of Food Components Series
Chemical and Functional Properties of Food Components
Copyright
Contents
Preface
About the Editors
Contributors
1. Food Components and Quality
1.1 Introduction
1.1.1 Components of Food Raw Materials and Products
1.1.2 Factors Affecting Food Composition
1.1.3 The Role of Food Components
1.2 Functional Properties
1.3 Food Quality
1.3.1 Attributes of Quality
1.3.2 Safety and Nutritional Value
1.3.3 Sensory Quality
1.4 Chemical Analysis in Ensuring Food Quality
1.4.1 Introduction
1.4.2 Requirements of the Producer
1.4.3 Requirements of the Consumer
1.4.4 Limits of Determination
1.5 Conclusion
2. Chemical Composition and Structure of Foods
2.1 Meat
2.1.1 Definition of Meat
2.1.2 Structure of Meat
2.1.3 The Chemical Composition of Meat
2.2 Eggs
2.2.1 Foreword
2.2.2 Egg Structure
2.2.3 Chemical Composition of a Hen’s Egg
2.3 Milk
2.3.1 Definition
2.3.2 Chemical Composition of Milk
2.4 Cereals
2.4.1 Foreword
2.4.2 The Structure of the Grain
2.4.3 Chemical Composition of Cereals
2.5 Legumes
2.6. Fruits
2.6.1 Foreword
2.6.2 Structure of Fruits
2.6.3 The Chemical Composition of Fruits
2.7 Vegetables
2.7.1 Definitions
2.7.2 Chemical Composition of Vegetable
2.7.3 Potato
2.8 Oil Seeds and Fruits
2.9 Honey
References
3. Water and Food Quality
3.1 Introduction
3.2 Structure and Properties of Water
3.2.1 The Water Molecule
3.2.2 Hydrogen Bonds
3.2.3 Properties of Bulk Water
3.2.4 Thermal Properties of Water
3.2.5 Water as a Solvent
3.2.6 Water in Biological Materials
3.2.6.1 Properties
3.2.6.2 Water Transport
3.3 Water in Food
3.3.1 Introduction
3.3.2 Sorption Isotherms and Water Activity
3.3.2.1 Principle
3.3.2.2 Measurement of Water Activity
3.3.2.3 Water Activity and Shelf Life of Foods
3.3.3 Bottled Water
3.3.3.1 Classification
3.3.3.2 Natural Mineral Water
3.3.4 Bottled Water Other Than Natural Mineral Water
3.3.4.1 Definition
3.3.4.2 Water Defined by Origin
3.3.4.3 Hygiene, Labeling, and Health Benefits
3.3.5 Water Supply, Quality, and Disposal
3.3.5.1 Water Supply
3.3.5.2 Water Quality
3.3.6 Water Pollution
3.3.7 Wastewater Treatment and Disposal
References
4. The Role of Mineral Components
4.1 The Origin and Contents of Mineral Components in Food Raw Materials and Products
4.2 Factors Affecting the Appearance and Speciation of These Components
4.2.1 Sources of Elements in Food
4.2.2 Speciation of Essential Elements
4.2.3 Speciation of Toxic Elements
4.3 Changes in the Contents and Distribution of Mineral Components in Foods Due to Storage and Processing
4.3.1 Negative Effects of Food Processing
4.3.2 Positive Effects of Food Processing
4.3.3 Influence of Thermal Processing
4.3.4 Influence of Processing on Cereals
4.3.5 Influence of Processing on Foods of Animal Origin
4.3.6 The Influence of Packaging
4.4 The Effect of These Components on the Stability and Sensory Properties as Well as the Biological Value of Foods
4.4.1 Enzymatic Browning and Interactions between Metal Ions and Polysaccharides
4.4.2 Sodium Chloride and Alkali Metals Influence
4.4.3 Effect of Hard Water
4.4.4 Effect on Oxidation
4.5 Interactions of Mineral Elements with Other Food Components
4.6 Mineral Food Additives
References
5. Saccharides
5.1 Chemical Properties
5.1.1 Introduction
5.1.2 Chemical Structure
5.1.2.1 Monosaccharides
5.1.2.2 Alginates
5.1.2.3 Carrageenans
5.1.2.4 Cellulose
5.1.2.5 Chitosan
5.1.2.6 Cyclodextrins
5.1.2.7 Pectin Polysaccharides
5.1.2.8 Starch
5.1.2.9 Bacterial Polysaccharides
5.1.3 Chemical Reactivity
5.1.3.1 Reduction
5.1.3.2 Oxidation
5.1.3.3 Metal Interactions
5.1.3.4 Esterification
5.1.3.5 Etherification
5.1.3.6 Glycosylation
5.2 Functional Properties
5.2.1 Introduction
5.2.2 Color, Flavor, and Aroma
5.2.2.1 Non-Enzymatic Browning/Maillard Browning
5.2.2.2 Degradation of Ascorbic Acid
5.2.2.3 Caramelization
5.2.3 Taste
5.2.4 Texture
5.2.5 Nutritional Value
References
6. The Role of Proteins in Food
6.1 Chemical Structure and Conformation
6.1.1 Amino Acid Composition
6.1.2 Hydrophobicity
6.1.3 The Native State
6.1.4 Denaturation
6.2 The Functional Properties
6.2.1 Introduction
6.2.2 Solubility
6.2.3 Water Holding Capacity
6.2.4 Gelling and Film Formation
6.2.4.1 The Gel Structure
6.2.4.2 Interactions of Components
6.2.4.3 Binding Forces and Process Factors
6.2.4.4 Importance in Food Processing
6.2.5 Emulsifying Properties
6.2.5.1 The Principle
6.2.5.2 Factors Affecting Emulsifying
6.2.5.3 Determination of Emulsifying Properties
6.2.6 Foaming
6.3 Effects of Heating
6.3.1 Introduction
6.3.2 Rheological Changes
6.3.3 Changes in Color and Development of Volatile Compounds
6.3.4 Reactions at Alkaline pH
6.4 Oxidation
6.5 Enzyme-Catalyzed Reactions
6.5.1 Introduction
6.5.2 The Plastein Reaction
6.5.3 Transglutaminase CatalyzedReactions
6.5.4 Proteolytic Changes in Milk Proteins
6.5.5 Role of Enzymes in Muscle Foods
6.5.6 Other Enzymatic Changes in Food Proteins
6.6 Chemical Modifications
6.6.1 Introduction
6.6.2 Alkylation
6.6.3 Acylation
6.6.4 N-Nitrosation
6.6.5 Reactions with Phosphates
6.7 Biological Effects of Proteins in Foods
6.7.1 Nutritional Value
6.7.2 Harmful Effects
6.8 Proteins in Various Food Raw Materials
6.8.1 Muscle Proteins
6.8.2 Milk Proteins
6.8.3 Egg Proteins
6.8.4 Legume Proteins
6.8.5 Cereal Proteins
6.8.6 Mycoprotein
6.8.7 Other Proteins in Food Raw Materials
References
7. Non-Protein Nitrogenous Compounds
7.1 Introduction
7.2 Free Amino Acids
7.2.1 Protein Amino Acids
7.2.2 Non-Protein Amino Acids
7.2.3 Effect of FAAs on the Palatability of Food Products
7.2.4 Effect of Processing on the FAA Content in Food
7.3 Peptides
7.3.1 Flavor Peptides
7.3.2 Peptides with Biological Activity
7.3.2.1 Peptides with Antimicrobial and Immunomodulatory Activities
7.3.2.2 Opioid Peptides
7.3.2.3 Peptides That Act as Angiotensin Inhibitors
7.3.2.4 Peptides with Antioxidant Activity
7.3.2.5 Peptides with Anti-Cancer Activity
7.3.2.6 Peptides with Hypolipidemic Activity
7.4 Amines
7.4.1 Biogenic Amines (BAs)
7.4.1.1 Effects of BAs on Health
7.4.1.2 The Formation of BAs in Food
7.4.2 Volatile Amines
7.5 Nucleic Acids and Nucleotides
7.6 Conclusions
References
8. Lipids and Food Quality
8.1 Chemical Structure and Physical Properties of Lipids
8.1.1 Introduction
8.1.2 Fatty Acids
8.1.3 Acylglycerols
8.1.3.1 Chemical Structure
8.1.3.2 Crystallization
8.1.3.3 Crystalline Network Formation
8.1.4 Phospholipids
8.1.5 Waxes
8.2 Biological Effects of Lipids in Foods
8.2.1 Nutritional Value
8.2.2 Harmful Effects
8.2.2.1 Natural Lipids
8.2.2.2 Oxidized Lipids
8.2.2.3 Cold- and Hot-Pressed Oils
8.2.2.4 Trans Fatty Acids
8.3 The Effects of Lipids on the Sensory Value of Food
8.3.1 Introduction
8.3.2 The Role of Lipids in Food Color
8.3.3 Lipids and Food Flavor
8.3.4 Lipids and Food Texture
8.4 Chemical and Biochemical Reactions of Lipids in Storage and Processing
8.4.1 Introduction
8.4.2 Hydrolysis
8.4.3 Esterification
8.4.4 Hydrogenation and Isomerization
8.4.5 Oxidation
8.5 Frying Fats
8.5.1 Introduction
8.5.2 Chemical Reactions
8.6 Lipid Emulsions
8.6.1 Structure
8.6.2 Physical Stability
8.6.3 Susceptibility to Oxidation
References
9. Factors Affecting the Rheological Properties of Foods
9.1 Introduction
9.2 Basic Dependencies and Research Methods of Rheologic Properties
9.2.1 The Impact of Food Ingredients on Its Rheologic Properties
9.2.2 Methods of Testing Food Rheologic Properties – Defining Food Mechanical Properties
9.2.3 The Research Methods of Food Rheologic Properties – Rheology of Liquids
9.2.3.1 Laminar and Turbulent Flow
9.2.3.2 Dynamic Viscosity
9.2.3.3 Relative Viscosity
9.2.3.4 Kinematic Viscosity
9.2.3.4 Shear Stress
9.2.3.5 Shear Speed
9.2.3.6 Viscosity Parameters
9.2.3.7 The Division of Liquids
9.2.3.8 Viscosity Measurements
References
10. Food Colorants
10.1 Anthocyanins
10.1.1 Influence of Chemical Structure on Color
10.1.2 Occurrence of Anthocyanins
10.1.3 Anthocyanins Stability and Alterations during Processing and Storage
10.2 Betalains
10.2.1 Influence of Chemical Structure on Color
10.2.2 Occurrence of Betalains
10.2.3 Betalains Stability and Alterations during Processing and Storage
10.3 Chlorophylls
10.3.1 Influence of Chemical Structure on Color
10.3.2 Occurrence of Chlorophylls
10.3.3 Chlorophylls Stability and Alterations during Processing and Storage
10.4 Carotenoids
10.4.1 Influence of Chemical Structure on Color
10.4.2 Occurrence of Carotenoids in Food
10.4.3 Carotenoids Stability and Alterations during Processing and Storage
10.5 Plant Pigments as Food Coloring Additives
References
11. Prooxidants and Antioxidants in Food
11.1 Introduction
11.2 Oxidants in Foods and Measuring the Oxidation Potential
11.3 Mechanisms of Lipid Oxidation
11.4 Oxidation of Proteins in Foods
11.5 The Effect of Oxidation on the Sensory and Biological Properties of Foods
11.6 Beneficial Role of Added Antioxidants to Foods
11.7 Sources of Natural Antioxidants in Foods
11.8 Antioxidants Generated by Processing of Foods
11.9 Sources and Impact of Prooxidants in Foods
11.9.1 Tocopherols
11.9.2 Carotenoids
11.9.3 Vitamin C
11.9.4 Flavonoids
11.9.5 Prooxidant Transition-Metal Ions
11.9.6 Lipoxygenases
11.9.7 Free Fatty Acids
11.9.8 Salt
11.10 Antioxidant Activity and Its Measurement
References
12. Food Allergens
12.1 Nomenclature of Allergens
12.2 Causes of Food Allergy
12.3 Mechanisms of the Allergic Reaction to Food
12.4 Symptoms and Health Hazards
12.5 Allergens of Animal and Plant Origin
12.5.1 Allergenic Protein Families of Animal Origin
12.5.2 Main Allergens of Animal Origin
12.5.2.1 Cow’s Milk Allergens
12.5.2.2 Egg Allergens
12.5.2.3 Fish Allergens
12.5.2.4 Crustacean Allergens
12.5.2.5 Mollusk Allergens
12.5.3 Protein Families of Plant Allergens
12.5.3.1 Prolamin Superfamily
12.5.3.2 Cupin Superfamily
12.5.3.3 Profilins Superfamily
12.5.3.4 PR-10 Proteins
12.5.4 Main Allergens of Plant Origin
12.5.4.1 Peanut Allergens
12.5.4.2 Soy Allergens
12.5.4.3 Nut Allergens
12.5.4.4 Wheat Allergens
12.5.4.5 Mustard
12.5.4.6 Sesame
12.5.4.7 Celery
12.5.4.8 Lupine
12.6 Methods for Allergen Determination
12.6.1 ELISA (Enzyme-Linked Immunosorbent Assay)
12.6.2 Methods Based on DNA Analysis
12.6.3 Methods Using Mass Spectroscopy
12.6.4 Biosensors
12.7 Effects of Technological Processes on Food Allergens
12.7.1 Thermal Processes
12.7.2 Glycation
12.7.3 Lactic Fermentation
12.7.4 Enzymatic Modifications
12.7.5 Cross-Linking with Transglutaminase
12.7.6 Pressurization
12.7.7 Ultrasound
12.8 Prevention of Food Allergy
References
13. Food Flavors
13.1 Introduction
13.2 Sources of Food Flavors
13.2.1 Flavors Formed Naturally in Plants
13.2.1.1 Spices and Herbs
13.2.1.2 Fruits and Vegetables
13.2.1.3 Algae
13.2.2 Flavors Produced in Animals
13.2.2.1 Meats
13.2.2.2 Seafood
13.2.2.3 Flavors Produced by Microbes and Enzymes
13.3 Aroma Compounds Classification and Chemical Structures
13.3.1 Chemical Structures and Their Odors
13.3.2 Odor Intensity of Aroma Compounds
13.4 Aroma Changes during Post-Harvest Storage of Plants
13.4.1 Spices and Herbs
13.4.2 Fruits and Vegetables
13.5 Thermal Reactions and Flavor Compounds Formation
13.5.1 Maillard Reaction
13.5.2 Lipid Oxidation
13.5.3 Interaction of Lipids in the Maillard Reaction
13.6 Flavor Industry: A Blend of Art, Science, and Technology
13.6.1 Ingredients for Flavor Creation
13.6.2 Flavorings for Food Industries
13.6.3 Flavor Formulation and Labeling
13.7 Flavor Manufacturing and Flavor Delivery Systems
13.7.1 Emulsion Flavors
13.7.2 Powder Flavor
13.7.3 Reaction Flavors and Safety Concerns
13.7.4 Herbs and Seasonings Blends
13.8 Food Trends and Future Flavor Industry
13.8.1 Flavor Applications
13.8.2 Plant-Based Meat and Drinks
13.8.3 Recombinant DNA Technology for Flavor
13.8.4 Flavor Legislation
References
14. The Role of Food Additives
14.1 Introduction
14.2 Additives That Extend Shelf-Life of Food Products
14.2.1 Preservatives
14.2.2 Acidity Regulators
14.3 Additives Influencing Sensory Perception of Food Products
14.3.1 Sweeteners
14.3.2 Flavor Enhancers
14.4 Additives with Structure-Promoting Properties
14.4.1 Hydrocolloids
14.4.2 Emulsifiers
14.5 Recent Trends in the Use of Food Additives
14.6 Principles of Safety Assessment of Food Additives
14.7 International Regulations Governing the Use of Food Additives
References
15. Food Safety
15.1 Introduction
15.2 Harmful Substances Generated during Food Production and Storage
15.3 New Food Safety Problems: Micro- and Nanoplastics in Foods
15.4 Food Safety Control
References
16. Probiotics and Prebiotics in Food
16.1 Introduction
16.2 Probiotics
16.2.1 Definition and Regulations
16.2.2 Criteria for Identification/Selection of Probiotics
16.2.3 Characteristics of Probiotics
16.2.4 Health Benefits of Probiotics
16.2.5 Hazards
16.2.6 Probiotic Food
16.3 Prebiotics
16.3.1 Definition
16.3.2 Health Benefits of Prebiotic Consumption
16.3.3 Types of Prebiotics
16.3.3.1 Carbohydrate-Based Prebiotics
16.3.3.2 Non-Carbohydrate Prebiotics
References
17. Mood Food
17.1 Dietary Amino Acids and Neurotransmitters in the Brain
17.2 Sweets and Brain Function
17.3 Food Lipids and the Human Mood
17.4 The Effect of Vitamins and Mineral Compounds on Mood
17.5 Ethyl Alcohol and Human Mood
References
18. Mutagenic and Carcinogenic Compounds in Food
18.1 Introduction
18.2 Mechanisms Involved in Carcinogenic Transformation Induced by Food Components
18.3 Metabolic Activation of Genotoxic Food Components and Mechanism of DNA Adduct Formation: Evaluation of Cancer Risk and Classification of Carcinogens
18.4 Food Mutagens and Carcinogens
18.4.1 Introduction
18.4.2 Mycotoxins
18.4.3 Nitrosamines
18.4.4 Mutagens in Thermally Processed Foods
18.5 Other Diet-Related Risk Factors
18.6 Concluding Remarks
References
19. Non-Nutritive Bioactive Compounds in Food of Plant Origin
19.1 Introduction
19.2 Secondary Plant Metabolites
19.2.1 Phenolic Compounds
19.2.2 Nitrogen- and/or Sulfur-Containing Compounds
19.2.2.1 Betalains
19.2.2.2 Purine Alkaloids
19.2.2.3 Glucosinolates
19.2.2.4 Sulfoxides
19.2.3 Terpenoids
19.3 Conclusion
References
20. Analytical Methods Used for Assessing the Quality of Food Products
20.1 Introduction
20.2 Analytical Methods for Food Quality Control
20.2.1 Standardization
20.2.2 Sensorial, Physical, and Chemical Characterization in Foods
20.2.2.1 Sensory Characteristics
20.2.2.2 Hidden Characteristics
20.2.3 Authentication
20.2.4 Adulteration
20.2.5 Food Safety
20.3 Selecting Appropriate Analytical Methods
References