Principles of Food Chemistry

Abstract

The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. Publishing AG 1999, 2018 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.Printed on acid-free paper This book was designed to serve as an introductory text for courses in food chemistry as part of food science programs meeting the Institute of Food Technologists standards. The original concept for the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has expanded and in some cases refined our knowledge. As with the third edition we have refined and expanded the material in all chapters. Because of the rapidly growing interest we have added chapters on transgenic crops as well as a chapter on beer and wine production. We felt the transgenic crop chapter was important so that students have a basic understanding of the technology and how it has evolved over the last 10,000 years. The chapter on beer and wine production is included to help the students appreciate the science behind fermented beverages. This knowledge will be valuable because the opportunities for food scientists in those areas are growing exponentially. In the area of water as a food component, the issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Carbohydrates and lipids are of major sources of food energy and are of major interest for their functional and nutriti...

Effect of Storage on Quality Characteristics of Sterilized Mango Based Dairy Beverage

“…The study showed that the physicochemical parameters were affected significantly (p<0.05) during 60 days of storage ( DeMan (1999) ascorbic acid is the least stable of all the vitamins and is easily destroyed during processing and storage. A noticeable decline in the ascorbic acid content of muskmelon RTS beverage during six months storage was also noticed by Teotia et al, (1997).…”

A review on mechanisms and commercial aspects of food preservation and processing

“…The key objectives to use food additives are to improve and maintain nutritional value, to enhance quality, to reduce wastage, to enhance customer acceptability, to make food more readily available, and to facilitate processing food items [131]. Food additives can be either natural or synthetic chemical substances that are used intentionally during processing, packaging, or storage of foods to bring desired changes in food characteristics.…”

“…Food additives can be divided into two major groups: intentional and incidental. Among these two, intentional additives are strictly controlled by government authority [131]. According to the National Academy of Sciences (1973), additives are prohibited to disguise faulty process, to hide spoilage, damage, or other inferiority, and apparently to deceive consumer.…”

“…According to the National Academy of Sciences (1973), additives are prohibited to disguise faulty process, to hide spoilage, damage, or other inferiority, and apparently to deceive consumer. Moreover, if additives cause substantial reduction in nutrition, then their uses are also unaffiliated [131]. Table 19 presents different types of food additives with their possible applications.…”

Gel Glukomanan Porang-Xantan dan Kestabilannya Setelah Penyimpanan Dingin dan Beku

“…Cohesiveness merupakan daya kohesif yang menggambarkan kekuatan dari ikatan-ikatan internal penyusun gel (deMan, 2000). Peningkatan daya kohesif secara signifikan terjadi pada gel komposit GP-X proporsi 50/50 sampai 60/40 (Gambar 1).…”