.

0 (hodnocen0 x )

BK

4th, revised and extended ed.

Berlin ; Heidelberg : Springer, [2009]

xliv, 1070 stran : ilustrace ; 25 cm

ISBN 978-3-540-69935-4 (brožováno)

Obsahuje bibliografické odkazy a rejstřík

001470834

Brief Contents : Brief Contents // 0 Water 1 // 0.1 Foreword 1 // 0.2 Structure 1 // 0.3 Effect on Storage Life 3 // 0.4 References 7 // 1 Amino Acids, Peptides, Proteins 8 // 1.1 Foreword 8 // 1.2 Amino A cids 8 // 1.3 Peptides 34 // 1.4 Proteins 40 // 1.5 References 89 // 2 Enzymes 93 // 2.1 Foreword 93 // 2.2 General Remarks, Isolation and Nomenclature 93 // 2.3 Enzyme Cofactors 98 // 2.4 Theory of Enzyme Catalysis 106 // 2.5 Kinetics of Enzyme-Catalyzed Reactions 117 // 2.6 Enzymatic Analysis 137 // 2.7 Enzyme Utilization in the Food Industry 144 // 2.8 References 155 // 3 Lipids 158 // 3.1 Foreword 158 // 3.2 Fatty Acids 159 // 3.3 Acylglycerols 169 // 3.4 Phospho- and Glycolipids 178 // 3.5 Lipoproteins, Membranes 183 // 3.6 Diol Lipids, Higher Alcohols, Waxes and Cutin 186 // 3.7 Changes in Acyl Lipids of Food 187 // 3.8 Unsaponifiable Constituents 225 // 3.9 References 245 // 4 Carbohydrates 248 // 4.1 Foreword 248 // 4.2 Monosaccharides 248 // 4.3 Oligosaccharides 292 // 4.4 Polysaccharides 296 // 4.5 References 337 // 5 Aroma Com pounds 340 // 5.1 Foreword 340 // 5.2 Aroma Analysis 345 // 5.3 Individual Aroma Compounds 359 // 5.4 Interactions with Other Food Constituents 389 // 5.5 Natural and Synthetic Flavorings 393 // 5.6 Relationships Between Structure and Odor 398 // 5.7 References 400 // 6 Vitamins 403 // 6.1 Foreword 403 // 6.2 Fat-Soluble Vitamins 404 // 6.3 Water-Soluble Vitamins 411 // 6.4 References 420 // 7 Minerals 421 // 7.1 Foreword 421 // 7.2 Main Elements 421 // 7.3 Trace Elements 424 // 7.4 Minerals in Food Processing 428 // 7.5 References 428 // 8 Food Additives 429 // 8.1 Foreword 429 // 8.2 Vitamins 430 // 8.3 Amino Acids 430 // 8.4 Minerals 430 // 8.5 Aroma Substances 430 // 8.6 Flavor Enhancers 430 // 8.7 Sugar Substitutes 432 // 8.8 Sweeteners 432 // 8.9 Food Colors 443 // 8.10 Acids 443 // 8.11 Bases 449 // 8.12 Antimicrobial Agents 449 // 8.13 Antioxidants 455 //

8.14 Chelating Agents (Sequestrants) 455 // 8.15 Surface-Active Agents 456 // 8.16 Substitutes for Fat 463 // 8.17 Thickening Agents, Gel Builders, Stabilizers 464 // 8.18 Hum ectants 464 // 8.19 Anticaking Agents 464 // 8.20 Bleaching Agents 464 // 8.21 Clarifying Agents 464 // 8.22 Propellants, Protective Gases 465 // 8.23 References 465 // 9 Food Contamination 467 // 9.1 General Remarks 467 // 9.2 Toxic Trace Elements 468 // 9.3 Toxic Compounds of Microbial Origin 470 // 9.4 Plant-Protective Agents (PPA) 475 // 9.5 Veterinary Medicines and Feed Additives 486 // 9.6 Polychlorinated Biphenyls (PCBs) 489 // 9.7 Harmful Substances from Thermal Processes 490 // 9.8 Nitrate, Nitrite, Nitrosamines 492 // 9.9 Cleansing Agents and Disinfectants 495 // 9.10 Polychlorinated Dibenzodioxins (PCDD) and Dibenzofurans (PCD F) 496 // 9.11 References 497 // 10 Milk and Dairy Products 498 // 10.1 Milk 498 // 10.2 Dairy Products 521 // 10.3 Aroma of Milk and Dairy Products 539 // 10.4 References 544 // 11 Eggs 546 // 11.1 Foreword 546 // 11.2 Structure, Physical Properties and Composition 546 // 11.3 Storage of Eggs 557 // 11.4 Egg Products 557 // 11.5 References 561 // 12 Meat 563 // 12.1 Foreword 563 // 12.2 Structure of Muscle Tissue 564 // 12.3 Muscle Tissue: Composition and Function 568 // 12.4 Post Mortem Changes in Muscle 587 // 12.5 Water Holding Capacity of Meat 590 // 12.6 Kinds of Meat, Storage, Processing 592 // 12.7 Meat Products 598 // 12.8 Dry Soups and Dry Sauces 603 // 12.9 Meat Aroma 605 // 12.10 Meat Analysis 608 // 12.11 References 614 // 13 Fish, Whales, Crustaceans, Mollusks 617 // 13.1 Fish 617 // 13.2 Whales 636 // 13.3 Crustaceans 636 // 13.4 Mollusks (Mollusca) 638 // 13.5 Turtles 639 // 13.6 Frogdrums 639 // 13.7 References 639 // 14 Edible Fats and Oils 640 // 14.1 Foreword 640 // 14.2 Data on Production and Consumption 640 // 14.3 Origin of Individual Fats and Oils 640 // 14.4 Processing of Fats and Oils 653 // 14.5 Analysis 662 //

14.6 References 669 // 15 Cereals and Cereal Products 670 // 15.1 Forew ord 670 // 15.2 Individual Constituents 674 // 15.3 Cereals - Milling 706 // 15.4 Baked Products 711 // 15.5 Pasta Products 741 // 15.6 References 742 // 16 Legumes 746 // 16.1 Foreword 746 // 16.2 Individual Constituents 746 // 16.3 Processing 764 // 16.4 References 768 // 17 Vegetables and Vegetable Products 770 // 17.1 Vegetables 770 // 17.2 Vegetable Products 799 // 17.3 References 805 // 18 Fruits and Fruit Products 807 // 18.1 Fruits 807 // 18.2 Fruit Products 849 // 18.3 Alcohol-Free Beverages 856 // 18.4 Analysis 856 // 18.5 References 859 // 19 Sugars, Sugar Alcohols and Honey 862 // 19.1 Sugars, Sugar Alcohols and Sugar Products 862 // 19.2 Honey and Artificial Honey 883 // 20 Alcoholic Beverages 892 // 20.1 Beer 892 // 20.2 Wine 906 // 20.3 Spirits 929 // 21 Coffee, Tea, Cocoa 938 // 21.1 Coffee and Coffee Substitutes 938 // 21.2 Tea and Tea-Like Products 951 // 21.3 Cocoa and Chocolate 959 // 21.4 References 969 // 22 Spices, Salt and Vinegar 971 // 22.1 Spices 971 // 22.2 Salt (Cooking Salt) 982 // 22.3 Vinegar 983 // 22.4 References 985 // 23 Drinking Water, Mineral and Table Water 986 // 23.1 Drinking Water 986 // 23.2 Mineral Water 988 // 23.3 Table Water 988 // 23.4 References 988 // Index 989