ISBN:
9789401573986
Language:
English
Pages:
Online-Ressource (XI, 690 p)
,
online resource
Edition:
Springer eBook Collection. Humanities, Social Sciences and Law
Parallel Title:
Erscheint auch als
Parallel Title:
Erscheint auch als
Parallel Title:
Erscheint auch als
Parallel Title:
Erscheint auch als
Keywords:
Science (General)
;
Social sciences.
;
Humanities.
Abstract:
1 Food Laws and Standards -- Development of Federal Food Laws -- Other FDA Regulations, Guidelines, and Action Levels -- Other Regulatory Agencies -- Operating under the Food Additives Amendment -- Approved Food Additives -- Summary -- Selected References -- 2 Sampling and Proximate Analysis -- Sampling -- Moisture -- Crude Fat -- Crude Protein -- Crude Fiber -- Ash -- Selected References -- 3 Instrumental Methods of Analysis -- Weighing Devices -- Visible and Ultraviolet Spectrophotometry -- Infrared Spectrophotometry -- Fluorometry -- Gas Chromatography -- Atomic Absorption Spectrophotometry -- Column Liquid Chromatography -- Thin-Layer Chromatography -- pH -- Polarography -- X-Ray Fluorescence -- Scanning Electron Microscopy -- Selected References -- 4 Carbohydrates -- General Properties -- Monosaccharides -- Oligosaccharides -- Polysaccharides -- Biosynthesis -- Relationship of Structure to Sweetness -- Nutritional Value of Carbohydrates -- Commercial Sugar and Sugar Products -- Corn Sweeteners -- Qualitative Analysis -- Quantitative Analysis -- Selected References -- 5 Lipids -- Simple Lipids and Their Constituents -- Compound Lipids -- Derived Lipids -- Nutritional Value of Fats and Fat Products -- Commericial Fats and Fat Products -- Deterioration of Fats -- Analysis -- Selected References -- 6 Proteins -- Amino Acids and the Peptide Bond -- Classification of Proteins -- Structure of Proteins -- Molecular Weight and Isoelectric Point of Proteins -- Metabolism of Proteins -- Proteins and Nutrition -- Analysis -- Selected References -- 7 Enzymes -- Kinetics of Enzyme-Catalyzed Reactions -- Structure and Active Site -- Nomenclature and Classification -- Food Enzymes -- Commercial Applications -- Enzyme Assays -- Selected References -- 8 The Vitamins -- Water-Soluble Vitamins -- Fat-Soluble Vitamins -- Analysis -- Selected References -- 9 Flavoring Agents -- Common Spices and Herbs -- Oleoresins -- Flavoring Extracts -- Analysis -- Selected References -- 10 Coloring Agents and Color of Foods -- Nature of Light and Color -- Specification and Measurement of Color -- Coloring Agents -- Qualitative Analysis -- Quantitative Analysis -- Selected References -- 11 Wheat and Wheat Products -- Classification of Wheats -- Grain Standards -- Analysis of Wheat -- Production of Wheat Flour -- Standards for Wheat Flours and Related Products -- Components of Flour -- Analysis of Flour -- End Products of Flour -- Determination of Baking Quality -- Selected References -- 12 Milk and Milk Products -- Composition of Milk -- Grades of Milk -- Classes of Milk -- Some Commercial Milk Products -- Analysis of Fluid Milk Products -- Analysis of Dried Milk Products -- Selected References -- 13 Meat, Poultry, and Fish -- Meat -- Poultry -- Analysis of Poultry and Meat Products -- Seafoods -- Analysis of Seafoods -- Selected References -- 14 Food Deterioration, Preservation, and Contamination -- Food Deterioration -- Food Preservation Methods -- Food Contaminants -- Analysis -- Selected References.
Abstract:
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
DOI:
10.1007/978-94-015-7398-6
URL:
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