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Introduction to Food Chemistry Vassilis Kontogiorgos

Introduction to Food Chemistry By Vassilis Kontogiorgos

Introduction to Food Chemistry by Vassilis Kontogiorgos

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Introduction to Food Chemistry Summary

Introduction to Food Chemistry by Vassilis Kontogiorgos

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.

Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook.

To support learning, the book has:

  • Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions
  • Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.
  • Keywords and concepts for online search to instigate curiosity for further studies.
  • Conversational writing style without losing academic rigor

To support lecturers, the book has:

  • Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.
  • Aids the preparation of exams, assignments and other types of assessment or learning activities.

For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.

About Vassilis Kontogiorgos

Dr Kontogiorgos is a food scientist by training. He received all his degrees in Food Science from the Aristotle University of Thessaloniki, Greece (BSc and MSc) and the University of Guelph, Canada (PhD).

He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as a faculty member at the Department of Biological Sciences, University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia) as a teaching and research academic in food chemistry.

Dr Kontogiorgos research interests are focused on food carbohydrate chemistry and food structuring. He is an associate editor of Food Hydrocolloids and Food Biophysics and a Fellow of the Higher Education Academy (FHEA, UK).

Table of Contents

CHAPTER 1 WATER 4

1.1 INTRODUCTION 4

1.2 WATER STRUCTURE 4

1.3 HYDROGEN BONDING OF WATER 5

1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 6

1.5 COLLIGATIVE PROPERTIES 8

1.6 WATER ACTIVITY 9

1.7 REVIEW QUESTIONS 14

CHAPTER 2 CARBOHYDRATES 16

2.1 INTRODUCTION 16

2.2 MONOSACCHARIDE STRUCTURE 16

2.3 MONOSACCHARIDE REACTIONS 23

2.4 DISACCHARIDES-OLIGOSACCHARIDES 26

2.5 POLYSACCHARIDES 28

2.5.1 Starch 29

2.5.2 Carrageenan 33

2.5.3 Alginates 34

2.5.4 Pectin 35

2.5.5 Cellulose 35

2.5.6 Galactomannans 36

2.5.7 Gum Arabic 36

2.5.8 Xanthan 37

2.5.9 Chitin 37

2.5.10 Dietary fibre 38

2.6 REVIEW QUESTIONS 39

CHAPTER 3 PROTEINS-ENZYMES 42

3.1 INTRODUCTION 42

3.2 AMINO ACIDS 43

3.3 PROTEINS 48

3.3.1 Protein classification 48

3.3.2 Protein structure 48

3.3.3 Changes in protein structure: denaturation and hydrolysis 52

3.3.4 Functional properties of proteins 55

3.4 ENZYMES 56

3.4.1 Mechanism of enzymic reactions 57

3.4.2 Enzyme nomenclature and classification 61

3.4.3 Food enzymes 62

3.5 REVIEW QUESTIONS 67

CHAPTER 4 LIPIDS 70

4.1 INTRODUCTION 70

4.2 FATTY ACIDS 70

4.3 TRIACYLGLYCEROLS (TAGS) 74

4.4 LIPID OXIDATION 79

4.5 FAT CRYSTALLISATION 82

4.5.1 Crystal formation 82

4.5.2 TAG conformation and polymorphism 84

4.5.3 Other properties of fats 87

4.6 REVIEW QUESTIONS 89

CHAPTER 5 BROWNING REACTIONS 91

5.1 INTRODUCTION 91

5.2 ENZYMIC BROWNING 91

5.2.1 Deactivation strategies 93

5.2 NON-ENZYMIC BROWNING 94

5.3.1 Caramelisation 94

5.3.2 Ascorbic acid browning 95

5.3.3 Maillard reaction 96

5.3.4 Control of Maillard browning 99

5.4 REVIEW QUESTIONS 100

CHAPTER 6 VITAMINS-MINERALS 102

6.1 INTRODUCTION 102

6.2 FAT SOLUBLE VITAMINS 102

6.3 WATER SOLUBLE VITAMINS 105

6.4 MINERALS 109

6.5 REVIEW QUESTIONS 112

CHAPTER 7 COLOUR CHEMISTRY

7.1 INTRODUCTION

7.2 INTERACTION OF LIGHT WITH FOOD

7.3 COLOUR MEASUREMENT

7.4 PIGMENT CHEMISTRY

7.4.1 Myoglobin

7.4.2 Chlorophyll

7.4.3 Carotenoids

7.4.4 Anthocyanins

7.4.5 Betalains

7.4.6 Artificial pigments

7.5 REVIEW QUESTIONS

CHAPTER 8 FLAVOUR CHEMISTRY

8.1 INTRODUCTION

8.2. FLAVOUR CHEMISTRY

8.3 FLAVOUR GENERATION AND SOURCES

8.4 FLAVOUR DELIVERY

8.5 FLAVOUR INTERACTIONS AND STABILITY

8.6 REVIEW QUESTIONS

Additional information

NGR9783030856441
9783030856441
3030856445
Introduction to Food Chemistry by Vassilis Kontogiorgos
Vassilis Kontogiorgos
New
Paperback
Springer Nature Switzerland AG
2022-12-03
205
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

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