[owen_r._fennema]_food_chemistry(bookzz.org)资料下载.pdf

1、Page iFood ChemistryThird EditionEdited byOwen R.FennemaUniversity of Wisconsin-MadisonMadison,WisconsinMARCEL DEKKER,INC.NEW YORK BASEL HONG KONG Page iiLibrary of Congress Cataloging-in-Publication DataFood chemistry/edited by Owen R.Fennema.3rd ed.p.cm.（Food science and technology）Includes index.

2、ISBN 0-8247-9346-3（cloth:#alk.paper）.ISBN 0-8247-9691-8（paper:#alk.paper）1.FoodAnalysis.2.FoodComposition.I.Fennema,Owen R.II.Series:#Food science and technology（Marcel Dekker,Inc.）;#v.76.TX541.F65 1996664.00154dc2096-19500CIPThe publisher offers discounts on this book when ordered in bulk quantitie

3、s.For more information,write to SpecialSales/Professional Marketing at the address below.This book is printed on acid-free paper.Copyright 1996 by Marcel Dekker,Inc.All Rights Reserved.Neither this book nor any part may be reproduced or transmitted in any form or by any means,electronic or mechanica

4、l,including photocopying,microfilming,and recording,or by any information storage and retrieval system,without permission inwriting from the publisher.Marcel Dekker,Inc.270 Madison Avenue,New York,New York 10016Current printing（last digit）:#10 9 8 7 6 5 4 3 2PRINTED IN THE UNITED STATES OF AMERICA P

5、age iiiPreface to the Third EditionMore than a decade has passed since the publication of the second edition of Food Chemistry,so the appropriateness of anupdated version should be apparent.The purposes of the book remain unchanged:#it is primarily a textbook for upper divisionundergraduates and beg

6、inning graduate students who have sound backgrounds in organic chemistry and biochemistry,and issecondarily a reference book.Information on food analysis is intentionally absent,except where its presence fits logically withthe topic under discussion.As a textbook for undergraduates,it is designed to

7、 serve as the basis of a two-semester course onfood chemistry with the assumption that the instructor will make selective reading assignments as deemed appropriate.Individualchapters in the book should be useful as the basis of graduate-level courses on specialized topics in food chemistry.The third

8、 edition differs in several important respects from the second.The chapters prepared by first-time contributors aretotally new.These cover such topics as proteins,dispersions,enzymes,vitamins,minerals,animal tissues,toxicants,andpigments.Chapters by contributors to the second edition have been thoro

9、ughly revised.For example,in the chapter“Water andIce,”a major addition deals with molecular mobility and glass transition phenomena.The result is a book that is more than 60%new,has greatly improved graphics,and is better focused on material that is unique to food chemistry.Chapters have been added

10、 on the topics of dispersions and minerals.In the second edition,treatment of dispersions wasaccomplished in the chapters“Lipids,”“Proteins,”and“Carbohydrates,”and minerals were covered in the chapter“Vitaminsand Minerals.”Although this was organizationally sound,the result was superficial treatment

11、 of dispersions and minerals.Thenew chapters on these topics provide depth of coverage that is more consistent with the remainder of the book.Associated withthese changes is a chapter,written by a new contributor,that is now devoted solely to vitamins.It is my belief that this chapterrepresents the

12、first complete,in-depth treatise on vitamins with an emphasis on food chemistry.I would be remiss not to thank the contributors for their hard work and tolerance of my sometimes severe editorial oversight.They have produced a book that is of first-rate quality.After twenty years and two previous edi

13、tions,I am finally satisfied that allmajor topics are covered appropriately with regard to breadth and depth of coverage,and that a proper focus on reactionspertaining specifically to foods has been achieved.This focus successfully dis-Page ivtinguishes food chemistry from biochemistry in the same s

14、ense that biochemistry is distinct from,yet still dependent on,organicchemistry.Although I have planned and edited this edition with great care,minor errors are inevitable,especially in the first printing.If theseare discovered,I would very much appreciate hearing from you so that corrections can be

15、 effected promptly.OWEN R.FENNEMA Page ixContentsPreface to the Third EditioniiiPreface to the Second EditionvPreface to the First EditionviiContributorsxi1.Introduction to Food ChemistryOwen R.Fennema and Steven R.Tannenbaum12.Water and IceOwen R.Fennema173.Dispersed Systems:#Basic ConsiderationsPi

16、eter Walstra954.CarbohydratesJames N.BeMiller and Roy L.Whistler1575.LipidsWassef W.Nawar2256.Amino Acids,Peptides,and ProteinsSrinivasan Damodaran3217.EnzymesJohn R.Whitaker4318.VitaminsJesse F.Gregory III5319.MineralsDennis D.Miller617 Page vPreface to the Second EditionConsiderable time has passe

17、d since publication of the favorably received first edition so a new edition seems appropriate.Thepurpose of the book remains unchangedit is intended to serve as a textbook for upper division undergraduates or beginninggraduate students who have sound backgrounds in organic chemistry and biochemistr

18、y,and to provide insight to researchersinterested in food chemistry.Although the book is most suitable for a two-semester course on food chemistry,it can be adaptedto a one-semester course by specifying selective reading assignments.It should also be noted that several chapters are ofsufficient leng

19、th and depth to be useful as primary source materials for graduate-level specialty courses.This edition has the same organization as the first,but differs substantially in other ways.The chapters on carbohydrates,lipids,proteins,flavors,and milk and the concluding chapter have new authors and are,th

20、erefore,entirely new.The chapter on fooddispersions has been deleted and the material distributed at appropriate locations in other chapters.The remaining chapters,without exception,have been substantially modified,and the index has been greatly expanded,including the addition of achemical index.Fur

21、thermore,this edition,in contrast to the first,is more heavily weighted in the direction of subject matter that isunique to food chemistry,i.e.,there is less overlap with materials covered in standard biochemistry courses.Thus the book hasundergone major remodeling and refinement,and I am indebted t

22、o the various authors for their fine contributions and for theirtolerance of my sometimes severe editorial guidance.This book,in my opinion,provides comprehensive coverage of the subject of food chemistry with the same depth andthoroughness that is characteristic of the better quality introductory t

23、extbooks on organic chemistry and biochemistry.This,Ibelieve,is a significant achievement that reflects a desirable maturation of the field of food chemistry.OWEN R.FENNEMA Page viiPreface to the First EditionFor many years,an acute need has existed for a food chemistry textbook that is suitable for

24、 food science students withbackgrounds in organic chemistry and biochemistry.This book is designed primarily to fill the aforementioned need,andsecondarily,to serve as a reference source for persons involved in food research,food product development,quality assurance,food processing,and in other act

25、ivities related to the food industry.Careful thought was given to the number of contributors selected for this work,and a decision was made to use different authorsfor almost every chapter.Although involvement of many authors results in potential hazards with respect to uneven coverage,differing phi

26、losophies,unwarranted duplication,and inadvertent omission of important materials,this approach was deemednecessary to enable the many facets of food chemistry to be covered at a depth adequate for the primary audience.Since I amacutely aware of the above pitfalls,care has been taken to minimize the

27、m,and I believe the end product,considering it is a firstedition,is really quite satisfyingexcept perhaps for the somewhat generous length.If the readers concur with my judgment,Iwill be pleased but unsurprised,since a book prepared by such outstanding personnel can hardly fail,unless of course the

28、editormismanages the talent.Organization of the book is quite simple and I hope appropriate.Covered in sequence are major constituents of food,minorconstituents of food,food dispersions,edible animal tissues,edible fluids of animal origin,edible plant tissues and interactionsamong food constituentst

29、he intent being to progress from simple to more complex systems.Complete coverage of all aspectsof food chemistry,of course,has not been attempted.It is hoped,however,that the topics of greatest importance have beentreated adequately.In order to help achieve this objective,emphasis has been given to

30、 broadly based principles that apply tomany foods.Figures and tables have been used liberally in the belief that this approach facilitates understanding of the subject matterpresented.The number of references cited should be adequate to permit easy access to additional information.To all readers I e

31、xtend an invitation to report errors that no doubt have escaped my attention,and to offer suggestions forimprovements that can be incorporated in future（hopefuly）editions.Since enjoyment is an unlikely reader response to this book,the best I can hope for is that readers will find it enlightening and

32、well suited for its intended purpose.OWEN R.FENNEMA Page x10.ColorantsJ.H.von Elbe and Steven J.Schwartz65111.FlavorsRobert C.Lindsay72312.Food AdditivesRobert C.Lindsay76713.Toxic SubstancesMichael W.Pariza82514.Characteristics of MilkHarold E.Swaisgood84115.Characteristics of Edible Muscle Tissues

33、E.Allen Foegeding,Tyre C.Lanier,and Herbert O.Hultin87916.Characteristics of Edible Plant TissuesNorman F.Haard and Grady W.Chism94317.Summary:#Integrative ConceptsPetros Taoukis and Theodore P.Labuza1013AppendicesA.International System of Units（SI）,The Modernized Metric System1043B.Conversion Factors（Non-SI Units to SI Units）1047C.Greek Alphabet1048Index1051 Page xiContributorsJames N.BeMiller Department