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

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

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PageiFoodChemistryThirdEditionEditedbyOwenR.FennemaUniversityofWisconsin-MadisonMadison,WisconsinMARCELDEKKER,INC.NEWYORKBASELHONGKONGPageiiLibraryofCongressCataloging-in-PublicationDataFoodchemistry/editedbyOwenR.Fennema.3rded.p.cm.（Foodscienceandtechnology）Includesindex.ISBN0-8247-9346-3（cloth:

@#@alk.paper）.ISBN0-8247-9691-8（paper:

@#@alk.paper）1.FoodAnalysis.2.FoodComposition.I.Fennema,OwenR.II.Series:

@#@Foodscienceandtechnology（MarcelDekker,Inc.）;@#@v.76.TX541.F651996664.00154dc2096-19500CIPThepublisheroffersdiscountsonthisbookwhenorderedinbulkquantities.Formoreinformation,writetoSpecialSales/ProfessionalMarketingattheaddressbelow.Thisbookisprintedonacid-freepaper.Copyright1996byMarcelDekker,Inc.AllRightsReserved.Neitherthisbooknoranypartmaybereproducedortransmittedinanyformorbyanymeans,electronicormechanical,includingphotocopying,microfilming,andrecording,orbyanyinformationstorageandretrievalsystem,withoutpermissioninwritingfromthepublisher.MarcelDekker,Inc.270MadisonAvenue,NewYork,NewYork10016Currentprinting（lastdigit）:

@#@1098765432PRINTEDINTHEUNITEDSTATESOFAMERICAPageiiiPrefacetotheThirdEditionMorethanadecadehaspassedsincethepublicationofthesecondeditionofFoodChemistry,sotheappropriatenessofanupdatedversionshouldbeapparent.Thepurposesofthebookremainunchanged:

@#@itisprimarilyatextbookforupperdivisionundergraduatesandbeginninggraduatestudentswhohavesoundbackgroundsinorganicchemistryandbiochemistry,andissecondarilyareferencebook.Informationonfoodanalysisisintentionallyabsent,exceptwhereitspresencefitslogicallywiththetopicunderdiscussion.Asatextbookforundergraduates,itisdesignedtoserveasthebasisofatwo-semestercourseonfoodchemistrywiththeassumptionthattheinstructorwillmakeselectivereadingassignmentsasdeemedappropriate.Individualchaptersinthebookshouldbeusefulasthebasisofgraduate-levelcoursesonspecializedtopicsinfoodchemistry.Thethirdeditiondiffersinseveralimportantrespectsfromthesecond.Thechapterspreparedbyfirst-timecontributorsaretotallynew.Thesecoversuchtopicsasproteins,dispersions,enzymes,vitamins,minerals,animaltissues,toxicants,andpigments.Chaptersbycontributorstothesecondeditionhavebeenthoroughlyrevised.Forexample,inthechapter“WaterandIce,”amajoradditiondealswithmolecularmobilityandglasstransitionphenomena.Theresultisabookthatismorethan60%new,hasgreatlyimprovedgraphics,andisbetterfocusedonmaterialthatisuniquetofoodchemistry.Chaptershavebeenaddedonthetopicsofdispersionsandminerals.Inthesecondedition,treatmentofdispersionswasaccomplishedinthechapters“Lipids,”“Proteins,”and“Carbohydrates,”andmineralswerecoveredinthechapter“VitaminsandMinerals.”Althoughthiswasorganizationallysound,theresultwassuperficialtreatmentofdispersionsandminerals.Thenewchaptersonthesetopicsprovidedepthofcoveragethatismoreconsistentwiththeremainderofthebook.Associatedwiththesechangesisachapter,writtenbyanewcontributor,thatisnowdevotedsolelytovitamins.Itismybeliefthatthischapterrepresentsthefirstcomplete,in-depthtreatiseonvitaminswithanemphasisonfoodchemistry.Iwouldberemissnottothankthecontributorsfortheirhardworkandtoleranceofmysometimessevereeditorialoversight.Theyhaveproducedabookthatisoffirst-ratequality.Aftertwentyyearsandtwopreviouseditions,Iamfinallysatisfiedthatallmajortopicsarecoveredappropriatelywithregardtobreadthanddepthofcoverage,andthataproperfocusonreactionspertainingspecificallytofoodshasbeenachieved.Thisfocussuccessfullydis-Pageivtinguishesfoodchemistryfrombiochemistryinthesamesensethatbiochemistryisdistinctfrom,yetstilldependenton,organicchemistry.AlthoughIhaveplannedandeditedthiseditionwithgreatcare,minorerrorsareinevitable,especiallyinthefirstprinting.Ifthesearediscovered,Iwouldverymuchappreciatehearingfromyousothatcorrectionscanbeeffectedpromptly.OWENR.FENNEMAPageixContentsPrefacetotheThirdEditioniiiPrefacetotheSecondEditionvPrefacetotheFirstEditionviiContributorsxi1.IntroductiontoFoodChemistryOwenR.FennemaandStevenR.Tannenbaum12.WaterandIceOwenR.Fennema173.DispersedSystems:

@#@BasicConsiderationsPieterWalstra954.CarbohydratesJamesN.BeMillerandRoyL.Whistler1575.LipidsWassefW.Nawar2256.AminoAcids,Peptides,andProteinsSrinivasanDamodaran3217.EnzymesJohnR.Whitaker4318.VitaminsJesseF.GregoryIII5319.MineralsDennisD.Miller617PagevPrefacetotheSecondEditionConsiderabletimehaspassedsincepublicationofthefavorablyreceivedfirsteditionsoaneweditionseemsappropriate.Thepurposeofthebookremainsunchangeditisintendedtoserveasatextbookforupperdivisionundergraduatesorbeginninggraduatestudentswhohavesoundbackgroundsinorganicchemistryandbiochemistry,andtoprovideinsighttoresearchersinterestedinfoodchemistry.Althoughthebookismostsuitableforatwo-semestercourseonfoodchemistry,itcanbeadaptedtoaone-semestercoursebyspecifyingselectivereadingassignments.Itshouldalsobenotedthatseveralchaptersareofsufficientlengthanddepthtobeusefulasprimarysourcematerialsforgraduate-levelspecialtycourses.Thiseditionhasthesameorganizationasthefirst,butdifferssubstantiallyinotherways.Thechaptersoncarbohydrates,lipids,proteins,flavors,andmilkandtheconcludingchapterhavenewauthorsandare,therefore,entirelynew.Thechapteronfooddispersionshasbeendeletedandthematerialdistributedatappropriatelocationsinotherchapters.Theremainingchapters,withoutexception,havebeensubstantiallymodified,andtheindexhasbeengreatlyexpanded,includingtheadditionofachemicalindex.Furthermore,thisedition,incontrasttothefirst,ismoreheavilyweightedinthedirectionofsubjectmatterthatisuniquetofoodchemistry,i.e.,thereislessoverlapwithmaterialscoveredinstandardbiochemistrycourses.Thusthebookhasundergonemajorremodelingandrefinement,andIamindebtedtothevariousauthorsfortheirfinecontributionsandfortheirtoleranceofmysometimessevereeditorialguidance.Thisbook,inmyopinion,providescomprehensivecoverageofthesubjectoffoodchemistrywiththesamedepthandthoroughnessthatischaracteristicofthebetterqualityintroductorytextbooksonorganicchemistryandbiochemistry.This,Ibelieve,isasignificantachievementthatreflectsadesirablematurationofthefieldoffoodchemistry.OWENR.FENNEMAPageviiPrefacetotheFirstEditionFormanyyears,anacuteneedhasexistedforafoodchemistrytextbookthatissuitableforfoodsciencestudentswithbackgroundsinorganicchemistryandbiochemistry.Thisbookisdesignedprimarilytofilltheaforementionedneed,andsecondarily,toserveasareferencesourceforpersonsinvolvedinfoodresearch,foodproductdevelopment,qualityassurance,foodprocessing,andinotheractivitiesrelatedtothefoodindustry.Carefulthoughtwasgiventothenumberofcontributorsselectedforthiswork,andadecisionwasmadetousedifferentauthorsforalmosteverychapter.Althoughinvolvementofmanyauthorsresultsinpotentialhazardswithrespecttounevencoverage,differingphilosophies,unwarrantedduplication,andinadvertentomissionofimportantmaterials,thisapproachwasdeemednecessarytoenablethemanyfacetsoffoodchemistrytobecoveredatadepthadequatefortheprimaryaudience.SinceIamacutelyawareoftheabovepitfalls,carehasbeentakentominimizethem,andIbelievetheendproduct,consideringitisafirstedition,isreallyquitesatisfyingexceptperhapsforthesomewhatgenerouslength.Ifthereadersconcurwithmyjudgment,Iwillbepleasedbutunsurprised,sinceabookpreparedbysuchoutstandingpersonnelcanhardlyfail,unlessofcoursetheeditormismanagesthetalent.OrganizationofthebookisquitesimpleandIhopeappropriate.Coveredinsequencearemajorconstituentsoffood,minorconstituentsoffood,fooddispersions,edibleanimaltissues,ediblefluidsofanimalorigin,edibleplanttissuesandinteractionsamongfoodconstituentstheintentbeingtoprogressfromsimpletomorecomplexsystems.Completecoverageofallaspectsoffoodchemistry,ofcourse,hasnotbeenattempted.Itishoped,however,thatthetopicsofgreatestimportancehavebeentreatedadequately.Inordertohelpachievethisobjective,emphasishasbeengiventobroadlybasedprinciplesthatapplytomanyfoods.Figuresandtableshavebeenusedliberallyinthebeliefthatthisapproachfacilitatesunderstandingofthesubjectmatterpresented.Thenumberofreferencescitedshouldbeadequatetopermiteasyaccesstoadditionalinformation.ToallreadersIextendaninvitationtoreporterrorsthatnodoubthaveescapedmyattention,andtooffersuggestionsforimprovementsthatcanbeincorporatedinfuture（hopefuly）editions.Sinceenjoymentisanunlikelyreaderresponsetothisbook,thebestIcanhopeforisthatreaderswillfinditenlighteningandwellsuitedforitsintendedpurpose.OWENR.FENNEMAPagex10.ColorantsJ.H.vonElbeandStevenJ.Schwartz65111.FlavorsRobertC.Lindsay72312.FoodAdditivesRobertC.Lindsay76713.ToxicSubstancesMichaelW.Pariza82514.CharacteristicsofMilkHaroldE.Swaisgood84115.CharacteristicsofEdibleMuscleTissuesE.AllenFoegeding,TyreC.Lanier,andHerbertO.Hultin87916.CharacteristicsofEdiblePlantTissuesNormanF.HaardandGradyW.Chism94317.Summary:

@#@IntegrativeConceptsPetrosTaoukisandTheodoreP.Labuza1013AppendicesA.InternationalSystemofUnits（SI）,TheModernizedMetricSystem1043B.ConversionFactors（Non-SIUnitstoSIUnits）1047C.GreekAlphabet1048Index1051PagexiContributorsJamesN.BeMillerDepartment