【Wong・食品化学の反応機構と理論 第2版】
Mechanism and Theory in Food Chemistry 2nd ed. hardcover XVI, 450 p. 566 illus., 395 illus. in color. 17
Wong, Dominic W.S. 著
著者紹介
内容
目次
LIPID Fatty Acids and Triacylglycerols Lipid Oxidation Thermal and Oxidative Thermal Reactions Radiolysis of Lipids Hydrogenation Interesterification Polymorphism of Triglycerides Plasticity of Fat Emulsions Emulsifiers Liquid-Crystalline Mesophase in Emulsifier-Water System Functions of Emulsifiers in Stabilization Antioxidants 2. PROTEINS Protein Structure Protein-Stabilized Emulsification and Foaming Gel Formation Chemical Reaction Meat Proteins Milk Proteins Wheat Proteins Wheat Proteins Collagen 3. CARBOHYDRATES Glycosidic Linkage Action of Alkali on Monosaccharides Action of Acid on Monosaccharides Nonenzymatic Browning (Maillard Reaction) Complexes of Sugars with Metal Ions Starch Alginate Pectin Carrageenan Cellulose Xanthan Gum b-Glucan 4. COLORANTS Light Absorption Conjugation Substituent Effects Carotenoids Annatto Anthocyanins Betanain Caramel Dyes and Lakes Coordination Chemistry Metalloporphyrin-Electronic Structure Myoglobin Chlorophyll 5. ENZYMES Papain Lipoxygenase Polyphenol Oxidase Glucose Oxidase Amylases Pectic Enzymes Lipolytic Enzymes Xylose Isomerase 6. FLAVORS The Sensation of Taste The Mechanism of Taste Sensation Test Enhancers Odor- The Site Fitting Theory Character-Impact Compounds Odorant Receptors Origin of Flavor Beverage Flavor Spice Flavor Fruits and Vegetables Meat Flavor Microencapsulation of Flavors 7. SWEETENERS Molecular Theory of Sweeteners Sweet Taste Receptors Amino Acids and Dipeptides The Aminosulfonates Dihydrochalcone Glycyrrhizin Stevioside Sugar Alcohol Corn Sweeteners Sweet Proteins Flavor Potentiators 8. NATURAL PRODUCTS Cyanogenic Glycosides Glycoalkaloids Glucosinolates Methylxanthines Amino Acids, Peptides, and Proteins Amines Mycotoxins Polyclinic Aromatic Hydrocarbons Heterocyclic Amines Nitrosamines 9. ADDITIVES Phosphates Citric Acid Phosphoric acid Antimicrobial Short-Chain Derivates Sulfites 10. VITAMINS Vitamin A Vitamin B1 Vitamin B2 Vitamin B6 Vitamin B12 Biotin Niacin Vitamin C Vitamin D Vitamin E APPENDIX 1. General Kinetics of Olefin Autoxidation 2. Singlet Oxygen 3. Where do the Radicals Come From? 4. The Flavonoids
カート
カートに商品は入っていません。