Mechanism and Theory in Food Chemistry, Second Edition (2^nd Ed., Softcover reprint of the original 2nd ed. 2018)

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update.  Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.

This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick.

Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

LIPID

            Fatty Acids and Triacylglycerols

            Lipid Oxidation

            Thermal and Oxidative Thermal Reactions

            Radiolysis of Lipids

            Hydrogenation

            Polymorphism of Triglycerides

            Plasticity of Fat

            Emulsions

            Emulsifiers

            Liquid-Crystalline Mesophase in Emulsifier-Water System

            Functions of Emulsifiers in Stabilization

2.         PROTEINS

            Protein Structure

            Protein-Stabilized Emulsification and Foaming

            Gel Formation

            Chemical Reaction

            Milk Proteins

            Wheat Proteins

            Wheat Proteins

            Collagen

3.         CARBOHYDRATES

            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

            Conjugation

            Substituent Effects

            Carotenoids

            Annatto

            Anthocyanins

            Betanain

            Caramel

            Dyes and Lakes

            Coordination Chemistry

            Metalloporphyrin-Electronic Structure

            Myoglobin

5.         ENZYMES

            Papain

            Lipoxygenase

            Polyphenol Oxidase

            Glucose Oxidase

            Amylases

            Lipolytic Enzymes

            Xylose Isomerase

6.         FLAVORS

            The Sensation of Taste

            The Mechanism of Taste Sensation

            Odor- The Site Fitting Theory

            Character-Impact Compounds

            Odorant Receptors

            Origin of Flavor

            Beverage Flavor

            Spice Flavor

            Meat Flavor

            Microencapsulation of Flavors

7.         SWEETENERS

            Molecular Theory of Sweeteners

            Sweet Taste Receptors

            The Aminosulfonates

            Dihydrochalcone

            Glycyrrhizin

            Stevioside

            Sugar Alcohol

            Sweet Proteins

            Flavor Potentiators

8.         NATURAL PRODUCTS

            Cyanogenic Glycosides

            Glycoalkaloids

            Glucosinolates

            Amino Acids, Peptides, and Proteins

            Amines

            Mycotoxins

            Polyclinic Aromatic Hydrocarbons

            Heterocyclic Amines

            Nitrosamines

9.         ADDITIVES

            Phosphates

            Citric Acid

                        Phosphoric acid

            Sulfites

10.       VITAMINS

            Vitamin A

            Vitamin B1

            Vitamin B2

            Vitamin B12

            Biotin

            Niacin

            Vitamin C

            Vitamin D

APPENDIX

            1.  General Kinetics of Olefin Autoxidation

            2.  Singlet Oxygen

            3.  Where do the Radicals Come From?

Dominic Wong is a Research Chemist at Western Regional Research Center, USDA-ARS, in Albany, CA

Provides students with comprehensively updated version of the popular text, Mechanism and Theory in Food Chemistry

Includes many brand new sections incorporating new methods, technologies and theories not covered in the first edition. These include fatty acids, lipid oxidation, meat, milk and wheat proteins, starch and many more

Offers the most comprehensive overview of the mechanisms and theories behind the practical application of food science available on the market today