著者紹介

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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