John M. deMan
John W. Finley
W. Jeffrey Hurst
Chang Yong Lee
Food Science Text Series
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Book Details
Price
|
4.00 |
|---|---|
Pages
| 614 p |
File Size
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22,274 KB |
File Type
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PDF format |
ISBN
| 978-3-319-63605-4 978-3-319-63607-8 (eBook) |
Copyright©
| Springer International Publishing AG 1999, 2018 |
John M. deMan (1926–2010) was a University Professor Emeritus in the
Department of Food Science at the University of Guelph, Ontario, Canada.
He was the Chairman of the Department and Past President of the Canadian
Institute of Food Science and Technology. He published over 250 papers and
book chapters on multiple aspects of food science and technology. He
received many professional awards, including the Dairy Research Award of
the American Dairy Science Association, the Institute Award of the Canadian
Institute of Food Science and Technology, the Alton E. Bailey Award of the
American Oil Chemist Society, the Stephen S. Chang Award of the Institute
of Food Technologists, and the Kaufmann Memorial Award of the International
Society of Fat Research. He was a Fellow of the Institute of Food Technologists,
the Canadian Institute of Food Science and Technology, and the Malaysian
Oil Science and Technology Association.
John W. Finley received a B.S. in Chemistry from LeMoyne College and a
Ph.D. from Cornell University. Dr. Finley retired from Louisiana State
University where he was head of the Food Science program from 2007 to
2014. His laboratory studied low calorie ingredients, anti-inflammatory compounds
in the diet, modified nutritional lipids, and edible fiber. Previously he
headed Fundamental Science at Nabisco, was a Fellow at Kraft Food, served
as chief technology officer of A.M. Todd Co. and the leader of the Food
Science program at Monsanto, and Research Scientist with the USDA
Regional Research Center.
Dr. Finley is a Fellow of the American Chemical Society, Fellow of
Agricultural and Food Division of the American Chemical Society, Fellow of
the Royal Society of Chemistry, Fellow of the Institute of Food Technologists,
and Certified Food Technologist by Fellow Institute of Food Technologists. He
was recognized as an Outstanding Alumnus of Michigan State University.
Other awards include Harris Distinguished lecturer at the Ohio State University
and a Leadership Award at Nabisco, and his memberships include Sigma Xi at
Michigan State University and Phi Kappa Phi at Cornell University.
Dr. Finley has edited 8 books, holds 70 patents, and 135 publications.
W. Jeffrey Hurst retired from the Hershey Company as Principal Scientist
after being with the corporation for over 39 years. His research focused on
monitoring new developments in measurement technology as they apply to
food systems and the review of new and emerging compounds important to
the food industry. He is a member of the American Chemical Society, the
Institute of Food Technologist. He is a member of the American Society of
Mass Spectrometry and Fellow of the American Institute of Chemists (FAIC).
Furthermore, he was named a Fellow of the AOAC, a Pioneer in Laboratory
Robotics, and is a Diplomate of the American Association Integrated
Medicine. Dr. Hurst was a member of the US Air Force and retired as a Major.
He also serves as a member of the External Advisory Board of the University
of Illinois at Chicago NIH bv Botanical Center. This book will be the tenth
one that he has edited or written. He was founding editor of Lab Robotics
Automation and Seminars in Food Analysis. He has numerous patents with
over 300 papers and presentations.
Chang Yong Lee received a B.S. in Chemistry from Chung-Ang University
in Seoul, Korea, and a Ph.D. from Utah State University. He has been working
as a faculty member at Cornell University since 1969. Professor Lee has
been teaching food chemistry for a number of years in the Department of
Food Science. His research interests have been on biochemical aspects of
plant foods. Recently his laboratory has been working on the bioactivity of
phytochemicals that is related to health benefits. He served as Chair of the
Department of Food Science and Technology and Co-director of Cornell
Institute of Food Science (2002–2008). Dr. Lee has held visiting professor
appointments at several institutions, including Korea Institute of Science and
Technology; Inter-American Institute of Agricultural Science at EMBRAPA,
Brazil; Institut National de la Recherche Agronomique, Avignon, France;
Beijing Vegetable Research Center, China; Ecole Nationale Superieure
des Industries Agricoles et Alimentaire, France; Graduate School of
Biotechnology, Korea University; and Kyung Hee University, Korea.
Professor Lee has authored more than 300 research articles. He was a
recipient of Platinum Award on his edited books on polyphenols from the
American Chemical Society’s Division of Agricultural and Food Chemistry.
Journal of Agricultural and Food Chemistry and the Institute for Scientific
Information (ISI) acknowledged Professor Lee as one of the Highly Cited
Researchers (HCR) in 2004. Thomson Reuters selected him as one of 112
scientists in the world in the field of Agricultural Science during 2002–2012
who published the greatest number of highly cited papers ranked in the top
1% by citations. Again in 2015, Thomson Reuters listed Lee as one of the
World’s Most Influential Scientific Minds in Agricultural Science. Professor
Lee was awarded USDA Secretary’s Honor Award for Excellence in Research
in 2001 and 2004, and Babcock-Hart Award from the International Life
Science Institute and the Institute of Food Technologists in 2003. He is
elected Fellow of the American Chemical Society’s Division of Agriculture
and Food Chemistry (1991), the Institute of Food Technologists (1996), the
Korean Academy of Science and Technology (1998), and International
Academy of Food Science and Technology (2006). He was appointed as
International Scholar (2011–2014) at Kyung Hee University in Korea and
recently (2014–present) he has been serving as Adjunct Distinguished
Professor at King Abdulaziz University, Saudi Arabia.
Table of Contents
1 Water 1
Yrjo H. Roos, John W. Finley, and John M. deMan
Water in Foods 1
Physical Properties of Water and Ice 1
Structure of the Water Molecule 4
Structure of Ice 6
Growth of Ice Crystals 7
Latent Heat of Fusion 7
Solidification Without Crystallization 8
Surface Tension of Water 10
Examples of Surface Tension 11
Colligative Properties of Aqueous Solutions 11
Freezing Point Depression 11
Boiling Point Elevation 12
Osmotic Pressure 12
Vapor Pressure Lowering 12
Ionic Interactions Are Attractions Between Oppositely
Charged Ions 13
Properties of Hydrogen Bonds 15
Hydrophobic Interactions 16
Water Activity and Sorption Phenomena 17
Types of Water 24
Phase Diagram 26
The Glass Transition 27
Water Activity and Reaction Rate 30
Water Activity and Food Spoilage 30
Water Activity and Packaging 33
Water Activity and Food Processing 34
References 35
2 Lipids 39
John W. Finley and John M. deMan
Shorthand Description of Fatty Acids and Glycerides 40
Fatty Acids 43
Lipid Nomenclature 43
Cis and trans Fatty Acids 44
Triglycerides 48
Component Glycerides 53
Waxes 58
Phospholipids 60
Unsaponifiables 63
Terpenes 63
Steroids 63
Phytosterols 66
Lipid Reactions 68
Fatty Acid Salts 68
Hydrolysis 68
Interesterification 68
Hydrogenation 72
Lipid Oxidation 78
Initiation 79
Propagation 79
Termination 79
Photooxidation 88
Heated Fats: Frying 90
Flavor Reversion 93
Physical Properties 95
Fractionation 105
Emulsions and Emulsifiers 106
Fat Replacers 110
References 113
3 Amino Acids and Proteins 117
Michael Appell, W. Jeffrey Hurst, John W. Finley,
and John M. deMan
Introduction 117
Amino Acids 117
Peptides and Proteins 118
Protein Classification 120
Simple Proteins 120
Conjugated Proteins 123
Derived Proteins 123
Protein Structure 123
Denaturation 125
Non-enzymic Browning 127
Chemical Changes 136
Functional Properties 139
Surface Activity of Proteins 140
Gel Formation 142
Animal Proteins 142
Milk Proteins 142
Meat Proteins 147
Meromysin 147
Collagen 149
Fish Proteins 152
Egg Proteins 153
Plant Proteins 154
Wheat Proteins 154
Maize Proteins 156
Rice Proteins 157
Soybean Proteins 158
Gluten Sensitivity 161
Test Methods 161
References 162
4 Carbohydrates 165
Gillian Eggleston, John W. Finley, and John M. deMan
Introduction 165
Monosaccharides 166
Related Compounds to Monosaccharides 171
Amino Sugars 171
Glycosides 172
Sugar Alcohols 172
Oligosaccharides 175
Disaccharides 175
Chemical Reactions of Sugars 179
Compounds Related to Sugars 191
Polysaccharides 191
Starch 192
Starch Degrading Enzymes 200
High Fructose Corn Syrup (HFCS) 201
Starch Hydrolyzates: Corn Sweeteners 202
Modified Starches 202
Glycogen 207
Cellulose 209
Pentosans/Hemicelluloses 210
Lignin 211
Cyclodextrins 212
Polydextrose 214
Pectins 215
Gums 216
Dietary Fiber 222
References 226
5 Minerals 231
John W. Finley and John M. deMan
Introduction 231
Interactions with Other Food Components 236
Major Minerals 237
Sodium 237
Potassium 237
Magnesium
Calcium 238
Phosphates 238
Minerals in Milk 239
Minerals in Meat 241
Minerals in Plant Products 242
Chloride 243
Trace Elements 244
Iron 244
Cobalt 245
Copper 245
Zinc 245
Manganese 245
Molybdenum 246
Selenium 246
Fluorine 246
Iodine 246
Chromium 246
Additional Information on Trace Elements 247
Metal Uptake in Canned Foods 247
References 250
6 Color and Food Colorants 253
John W. Finley, John M. deMan, and Chang Yong Lee
Introduction 253
CIE System 253
Munsell System 258
Hunter System 260
Lovibond System 261
Gloss 262
Food Colorants 263
Tetrapyrrole Pigments 266
Myoglobins 266
Chlorophylls 268
Isoprenoid Derivative Pigments 270
Carotenoids 270
Benzopyran Derivative Pigments 276
Anthocyanins and Flavonoids 276
Other Pigments 281
Betalains 281
References 283
7 Flavor 285
Han-Seok Seo, John W. Finley, and John M. deMan
Taste Sensations 290
Chemical Structure and Taste 290
Sweet Taste 293
Sour Taste 294
Salty Taste 295
Bitter Taste 298
Other Aspects of Taste 301
Taste Inhibition and Modification 303
Flavor Enhancement—Umami 304
Odor 306
Odor and Molecular Structure 310
Description of Food and Beverage Flavors 314
Astringency 316
Flavor and Off-Flavor 317
Flavor of Some Foods 319
Meat 320
Fish 320
Milk 321
Cheese 321
Fruits 322
Vegetables 322
Tea 322
Coffee 323
Alcoholic Beverages 324
References 325
8 Texture 329
Harry Levine and John W. Finley
Introduction 329
Fluids 330
Texture of Solids 333
Texture Profile 334
Measurement of Texture 335
Force and Stress 336
Deformation and Strain 336
Principles of Measurement 337
Different Types of Bodies 337
The Elastic Body 337
The Retarded Elastic Body 338
The Viscoelastic Body 338
The Plastic Body 339
The Thixotropic Body 341
Dynamic Behavior 341
Rheology Applications in Foods 342
Textural Properties of some Foods 348
Meat Texture 348
Wheat Flour Dough 349
Fats 350
Fruits and Vegetables 353
Starch 353
Microstructure 355
Water Activity and Texture 359
References 361
9 Vitamins 365
John W. Finley and John M. deMan
Introduction 365
Fat-Soluble Vitamins 367
Vitamin A (Retinol) 367
Vitamin D 372
Tocopherols (Vitamin E) 372
Vitamin K 378
Water-Soluble Vitamins 378
Vitamin C (L-Ascorbic Acid) 378
Vitamin B1 (Thiamin) 382
Vitamin B2 (Riboflavin) 383
Vitamin B6 (Pyridoxine) 385
Niacin 386
Vitamin B12 (Cyanocobalamine) 388
Folic Acid (Folacin) 389
Pantothenic Acid 391
Biotin 391
Vitamins as Food Ingredients 392
References 394
10 Enzymes 397
John M. deMan and Chang Yong Lee
Introduction 397
Nature and Kinetics of Enzymes 400
Nature of Enzymes 400
Kinetics of Enzymes 400
Specificity 404
Classification 405
Enzyme Production 405
Hydrolases 405
Esterases 405
Amylases 411
Pectic Enzymes 413
Proteases 415
Protein Hydrolysates 419
Oxidoreductases 421
Phenolases 421
Glucose Oxidase (β-d-Glucose: Oxygen Oxidoreductase) 423
Catalase (Hydrogen Peroxide: Hydrogen Peroxide
Oxidoreductase) 423
Peroxidase (Donor: Hydrogen Peroxide Oxidoreductase) 424
Lipoxygenase (Linoleate: Oxygen Oxidoreductase) 426
Xanthine Oxidase (Xanthine: Oxygen Oxidoreductase) 427
Immobilized Enzymes 429
References 432
11 Fruits and Vegetables 435
Chang Yong Lee
Major and Minor Components 435
Water 435
Carbohydrates 436
Proteins and Nitrogenous Compounds 438
Lipids 438
Minor Composition 438
Organic Acids 438
Phenolic Compounds 441
Minerals 443
Pigments 444
Postharvest Deterioration 445
Cellular Components and Physiology of Fruits
and Vegetables 446
Respiration 447
Environmental Factors that Influence Deterioration 448
Effects of Processing on Fruits and Vegetables 448
Carbohydrate Reactions 449
Protein Reactions 449
Lipid Reactions 450
Color Change 450
Flavor Change 451
Texture Change 452
Nutrient Loss 452
Dehydration of Fruits and Vegetables 453
Canning of Fruits and Vegetables 454
Freezing of Fruits and Vegetables 454
Lactic Acid Fermentation 454
References 455
12 Herbs and Spices 457
Zhuohong Xie and John W. Finley
Black Pepper 463
Vanilla 464
Cardamom 468
Ginger 469
Turmeric 471
Cinnamon 473
Ginseng 477
Ginkgo 478
Food Fraud Risks 478
References 478
13 Beer and Wine 483
John W. Finley
Alcoholic Fermentation 484
Beer 486
Raw Materials 488
Hops 489
Yeast 493
Wine 495
Wine Grape Production 496
Wine Production 498
References 506
14 Genetically Modified Crops 511
W. Jeffrey Hurst and John W. Finley
Applications of Genetically Modified Crops 518
Testing 521
Regulation 522
Future Challenges 522
GMO Dictionary 523
Flour 525
References 526
15 Additives and Contaminants 527
W. Jeffrey Hurst, John W. Finley and John M. deMan
Introduction 527
Food Toxins 527
Food Additives 531
Benzoic Acid 533
Parabens 533
Sorbic Acid 536
Sulfites 536
Nitrates and Nitrites 538
Hydrogen Peroxide 539
Sodium Chloride 539
Bacteriocins 540
Antioxidants 540
Emulsifiers 542
Bread Improvers 543
Incidental Additives or Contaminants 549
Pesticides 549
Dioxin 551
Polychlorinated Biphenyls (PCBs) 552
Antibiotics 555
Trace Metals 556
Mercury 556
Lead and Tin 559
Cadmium 560
Arsenic 560
Polycyclic Aromatic Hydrocarbons (PAHs) 560
Caffeine 562
References 563
Appendix A: Moisture Analysis 567
Appendix B: Units and Conversion Factors 573
Appendix C: Greek Alphabet 575
Index 577
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Library of Congress Control Number: 2017956195
1st edition: © AVI 1980
2nd edition: © AVI 1989
This Springer imprint is published by Springer Nature
The registered company is Springer International Publishing AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland