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Summary:

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

Table of Contents:

• Machine generated contents note: ch. 1 Introduction
• ch. 2 Amino Acids, Peptides and Proteins
• 2.1. Introduction
• 2.2. Amino acids
• 2.3. Peptides
• 2.4. Proteins
• 2.5. Reactions
• ch. 3 Fats, Oils and Other Lipids
• 3.1. Introduction
• 3.2. Classification
• 3.3. Fatty acids
• 3.4. Homolipids
• 3.5. Heterolipids
• 3.6. Miscellaneous simple and complex lipids
• 3.7. Substances accompanying lipids
• 3.8. Reactions
• ch. 4 Saccharides
• 4.1. Introduction
• 4.2. Monosaccharides
• 4.3. Derivatives of monosaccharides

• 4.4. Oligosaccharides
• 4.5. Polysaccharides
• 4.6. Complex saccharides
• 4.7. Reactions
• ch. 5 Vitamins
• 5.1. Introduction
• 5.2. Vitamin A
• 5.3. Vitamin D
• 5.4. Vitamin E
• 5.5. Vitamin K
• 5.6. Thiamine
• 5.7. Riboflavin
• 5.8. Niacin
• 5.9. Pantothenic acid
• 5.10. Pyridoxal, pyridoxol and pyridoxamine
• 5.11. Biotin
• 5.12. Folacin
• 5.13. Corrinoids
• 5.14. Vitamin C
• 5.15. Other active substances
• ch. 6 Minerals
• 6.1. Introduction
• 6.2. Chemistry of minerals
• 6.3. Essential elements
• 6.4. Non-essential elements
• 6.5. Toxic elements
• 6.6. Toxic inorganic anions
• 6.7. Radionuclides
• ch. 7 Water
• 7.1. Introduction
• 7.2. Drinking water
• 7.3. Water in foods
• 7.4. Structure
• 7.5. Properties
• 7.6. Interactions
• 7.7. Phase interfaces
• 7.8. Food dispersed systems
• 7.9. Water activity
• ch. 8 Flavour-Active Compounds
• 8.1. Introduction
• 8.2. Odour-active substances
• 8.3. Taste-active substances
• ch. 9 Pigments and Other Colorants
• 9.1. Introduction
• 9.2. Tetrapyrroles
• 9.3. Other nitrogen pigments
• 9.4. Flavonoids
• 9.5. Xanthones
• 9.6. Curcuminoids
• 9.7. Isochromenes
• 9.8. Quinoid pigments
• 9.9. Carotenoids
• 9.10. Iridoids
• 9.11. Other terpenoid pigments
• 9.12. Enzymatic browning reactions
• ch. 10 Antinutritional, Toxic and Other Bioactive Compounds
• 10.1. Introduction
• 10.2. Antinutritional compounds
• 10.3. Toxic compounds
• ch. 11 Food Additives
• 11.1. Introduction
• 11.2. Substances prolonging the shelf life of foods
• 11.3. Substances regulating odour and taste
• 11.4. Substances modifying colour
• 11.5. Substances modifying texture
• 11.6. Substances increasing biological value
• 11.7. Other food additives
• ch. 12 Food Contaminants
• 12.1. Introduction
• 12.2. Technological contaminants
• 12.3. Microbial toxins
• 12.4. Persistent organohalogen contaminants
• 12.5. Chlorinated aliphatic hydrocarbons
• 12.6. Pesticides
• 12.7. Veterinary drugs
• 12.8. Contaminants from packaging materials.

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Author/Creator:

Velíšek, Jan, 1946- , author

Languages:

English
Czech

Language Notes:

Item content: English
Translated from (original): Czech

Main Work:

Chemie potravin [by Velíšek, J.] (English)

Other Related Resources:

Print version: Chemistry of food [by Velíšek, J.] (Chichester, West Sussex, UK : John Wiley & Sons Inc., 2013 — ISBN 9781118383841; LCCN 2013026547)

Subjects:

Food — Analysis — Textbooks

Food — Composition — Textbooks

General Notes:

Translated from Czech.
Includes bibliographical references and index.
Electronic reproduction. Ipswich, MA Available via World Wide Web.
Description based on online resource; title from digital title page (viewed on April 16, 2014).

Physical Description:

1 online resource.

Call Numbers:

TP372.5 .V4513 2014

ISBNs:

9781118383834 (electronic bk.)
1118383834 (electronic bk.)
9781118384961 (electronic bk.) [Invalid]
1118384962 (electronic bk.) [Invalid]
9781118383841 (cloth) [Invalid]

Library of Congress Control Numbers:

2013028346

OCLC Numbers:

911609768

Other Control Numbers:

680031 (source: EbpS)
[Unknown Type]: ybp11466087