TAM Msagati
John Wiley & Sons
e druk, 2012
9781118274149
Chemistry of Food Additives and Preservatives
Specificaties
Gebonden, 336 blz.
|
Engels
John Wiley & Sons |
e druk, 2012
ISBN13: 9781118274149
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
The Chemistry of Food Additives and Preservatives is an up–to–date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Specificaties
Inhoudsopgave
Preface ix
<p>Introduction x</p>
<p>List of Abbreviations xiii</p>
<p>1 Antioxidants and Radical Scavengers 1</p>
<p>1.1 Chemistry of free radicals and antioxidants 1</p>
<p>1.2 Types of antioxidants 4</p>
<p>1.3 Efficacy of different antioxidants 7</p>
<p>1.4 Action mechanisms of antioxidants 9</p>
<p>1.5 Structure activity relationship of antioxidants 11</p>
<p>1.6 Factors affecting antioxidant activity 14</p>
<p>1.7 Quality assessment of dietary antioxidants 15</p>
<p>1.8 How safe are food antioxidants? 23</p>
<p>1.9 Summary 25</p>
<p>References 25</p>
<p>Further reading 31</p>
<p>2 Emulsifiers 33</p>
<p>2.1 Mechanisms of food emulsifiers 33</p>
<p>2.2 The role of emulsifiers in foods 35</p>
<p>2.3 Classification of emulsifiers 37</p>
<p>2.4 Types of food emulsifiers 38</p>
<p>2.5 Quality and analysis of food emulsifiers 58</p>
<p>2.6 Foods containing emulsifiers 60</p>
<p>References 62</p>
<p>Further reading 64</p>
<p>3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives 67</p>
<p>3.1 Introduction to stabilisers, thickeners and gelling agents 67</p>
<p>3.2 Polysaccharides 68</p>
<p>3.3 Protein–based food stabilisers 77</p>
<p>3.4 Quality control of food stabilisers and thickeners 78</p>
<p>3.5 Analytical methods 78</p>
<p>References 80</p>
<p>Further reading 82</p>
<p>4 Sweeteners 83</p>
<p>4.1 Introduction to sweeteners 83</p>
<p>4.2 Properties of sweeteners 84</p>
<p>4.3 Intense sweeteners in foods 86</p>
<p>4.4 Bulk food sweeteners 92</p>
<p>4.5 Quality assurance and quality control 95</p>
<p>4.6 Analytical methods 98</p>
<p>References 98</p>
<p>Further reading 100</p>
<p>5 Fragrances, Flavouring Agents and Enhancers 102</p>
<p>5.1 Introduction to flavours and flavouring agents 102</p>
<p>5.2 Classification of food flavourings 103</p>
<p>5.3 Chemistry of food flavourings 105</p>
<p>5.4 Quality control of flavour compounds 119</p>
<p>5.5 Analytical methods for the analysis of food flavourings 120</p>
<p>References 121</p>
<p>Further reading 124</p>
<p>6 Food Acids and Acidity Regulators 125</p>
<p>6.1 What are food acids and acid regulators? 125</p>
<p>6.2 Types of food acids 126</p>
<p>6.3 Uses of food acids 128</p>
<p>References 129</p>
<p>Further reading 130</p>
<p>7 Food Colour and Colour Retention Agents 131</p>
<p>7.1 Why add colourants to foods? 131</p>
<p>7.2 Classification of food colourants 131</p>
<p>7.3 Overview of colourants 133</p>
<p>7.4 Chemistry of food colourants 143</p>
<p>7.5 Extraction from natural sources 143</p>
<p>7.6 Quality assurance of food colourants 144</p>
<p>7.7 Analytical methods 145</p>
<p>References 145</p>
<p>8 Flour Treatment/Improving Agents 148</p>
<p>8.1 What are flour treatment/improving agents? 148</p>
<p>8.2 Flour maturing agents 148</p>
<p>8.3 Flour bleaching agents 151</p>
<p>8.4 Flour processing agents 154</p>
<p>References 154</p>
<p>9 Anticaking Agents 155</p>
<p>9.1 The caking phenomena 155</p>
<p>9.2 Mechanisms of caking 156</p>
<p>9.3 Classification of anticaking agents 159</p>
<p>9.4 Anticaking agents in use 159</p>
<p>References 160</p>
<p>Further reading 161</p>
<p>10 Humectants 162</p>
<p>10.1 Humectants and moisture control 162</p>
<p>10.2 Classification of humectants 162</p>
<p>References 166</p>
<p>11 Antifoaming Agents 167</p>
<p>11.1 Sources of foam in food processing 167</p>
<p>11.2 Properties of antifoaming agents 168</p>
<p>11.3 Mechanisms of antifoaming and foam destabilisation 168</p>
<p>11.4 Synthetic defoamers 168</p>
<p>11.5 Natural defoamers 170</p>
<p>References 171</p>
<p>12 Minerals and Mineral Salts 172</p>
<p>12.1 The importance of minerals and mineral salts 172</p>
<p>12.2 Inorganic mineral salts 173</p>
<p>12.3 Organic mineral salts 175</p>
<p>References 176</p>
<p>13 Dietary Supplements 177</p>
<p>13.1 Introduction to dietary supplements 177</p>
<p>13.2 Classification of vitamins 178</p>
<p>13.3 Vitamin A (retinols) 179</p>
<p>13.4 Vitamin D (calciferol) 189</p>
<p>13.5 Vitamin E 194</p>
<p>13.6 Vitamin K 196</p>
<p>13.7 Vitamin B 199</p>
<p>13.8 Vitamin C (L–ascorbic acid) 210</p>
<p>13.9 Conclusions 212</p>
<p>References 213</p>
<p>14 Glazing Agents 218</p>
<p>14.1 Introduction to glazing agents 218</p>
<p>14.2 Mineral hydrocarbon glazes 218</p>
<p>14.3 Chemistry of MHCs 220</p>
<p>14.4 Conclusion 222</p>
<p>References 223</p>
<p>15 Preservatives 224</p>
<p>15.1 Preservatives: Past, present and future 224</p>
<p>15.2 Natural food preservatives 226</p>
<p>15.3 Traditional food preservation methods 231</p>
<p>15.4 Artificial preservative agents 232</p>
<p>15.5 Modern food preservation techniques 235</p>
<p>15.6 Safety concerns of food preservatives 237</p>
<p>15.7 Analytical methods for the determination of preservative residues 238</p>
<p>15.8 Conclusions 238</p>
<p>References 238</p>
<p>Further reading 243</p>
<p>16 Nutraceuticals and Functional Foods 244</p>
<p>16.1 What are nutraceuticals? 244</p>
<p>16.2 Classification of nutraceuticals 245</p>
<p>16.3 Mechanisms of action 246</p>
<p>16.4 Conclusion 253</p>
<p>References 254</p>
<p>Further reading 257</p>
<p>17 Nutritional Genomics: Nutrigenetics and Nutrigenomics 258</p>
<p>17.1 Nutrition and gene expression 258</p>
<p>17.2 Nutrigenetic areas of application 260</p>
<p>17.3 Analytical methods for nutrigenetical food functions 268</p>
<p>17.4 Conclusion 270</p>
<p>References 270</p>
<p>18 Probiotic Foods and Dietary Supplements 274</p>
<p>18.1 Microbial gut flora activity 274</p>
<p>18.2 Probiotics and nutrition 275</p>
<p>18.3 Probiotics and health 275</p>
<p>18.4 Safety and stability of probiotics 277</p>
<p>18.5 Suitable dietary carriers for probiotics 278</p>
<p>18.6 Assessment of probiotics in foodstuffs and supplements 279</p>
<p>18.7 Conclusions 280</p>
<p>References 281</p>
<p>19 Prebiotics 285</p>
<p>19.1 Prebiotics and health 285</p>
<p>19.2 Factors that influence the activity and effectiveness of prebiotics 286</p>
<p>19.3 Types of oligosaccharides 286</p>
<p>19.4 Quality assessment of prebiotics 289</p>
<p>19.5 Conclusions 290</p>
<p>References 290</p>
<p>20 Synbiotics 291</p>
<p>20.1 Synbiotic foods and health 291</p>
<p>20.2 Health benefits of synbiotics 292</p>
<p>20.3 Mechanism of action of synbiotics 293</p>
<p>20.4 The future of synbotic foods 294</p>
<p>References 294</p>
<p>21 Microencapsulation and Bioencapsulation 295</p>
<p>21.1 Introduction to microencapsulation and bioencapsulation 295</p>
<p>21.2 Commonly used food–grade microcapsules 297</p>
<p>21.3 Methods of food microencapsulation 303</p>
<p>21.4 Microencapsulation for food colourants 307</p>
<p>21.5 Bioencapsulation for probiotics 309</p>
<p>21.6 Conclusions 310</p>
<p>References 310</p>
<p>General Conclusions 314</p>
<p>Index 315</p>
<p>Introduction x</p>
<p>List of Abbreviations xiii</p>
<p>1 Antioxidants and Radical Scavengers 1</p>
<p>1.1 Chemistry of free radicals and antioxidants 1</p>
<p>1.2 Types of antioxidants 4</p>
<p>1.3 Efficacy of different antioxidants 7</p>
<p>1.4 Action mechanisms of antioxidants 9</p>
<p>1.5 Structure activity relationship of antioxidants 11</p>
<p>1.6 Factors affecting antioxidant activity 14</p>
<p>1.7 Quality assessment of dietary antioxidants 15</p>
<p>1.8 How safe are food antioxidants? 23</p>
<p>1.9 Summary 25</p>
<p>References 25</p>
<p>Further reading 31</p>
<p>2 Emulsifiers 33</p>
<p>2.1 Mechanisms of food emulsifiers 33</p>
<p>2.2 The role of emulsifiers in foods 35</p>
<p>2.3 Classification of emulsifiers 37</p>
<p>2.4 Types of food emulsifiers 38</p>
<p>2.5 Quality and analysis of food emulsifiers 58</p>
<p>2.6 Foods containing emulsifiers 60</p>
<p>References 62</p>
<p>Further reading 64</p>
<p>3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives 67</p>
<p>3.1 Introduction to stabilisers, thickeners and gelling agents 67</p>
<p>3.2 Polysaccharides 68</p>
<p>3.3 Protein–based food stabilisers 77</p>
<p>3.4 Quality control of food stabilisers and thickeners 78</p>
<p>3.5 Analytical methods 78</p>
<p>References 80</p>
<p>Further reading 82</p>
<p>4 Sweeteners 83</p>
<p>4.1 Introduction to sweeteners 83</p>
<p>4.2 Properties of sweeteners 84</p>
<p>4.3 Intense sweeteners in foods 86</p>
<p>4.4 Bulk food sweeteners 92</p>
<p>4.5 Quality assurance and quality control 95</p>
<p>4.6 Analytical methods 98</p>
<p>References 98</p>
<p>Further reading 100</p>
<p>5 Fragrances, Flavouring Agents and Enhancers 102</p>
<p>5.1 Introduction to flavours and flavouring agents 102</p>
<p>5.2 Classification of food flavourings 103</p>
<p>5.3 Chemistry of food flavourings 105</p>
<p>5.4 Quality control of flavour compounds 119</p>
<p>5.5 Analytical methods for the analysis of food flavourings 120</p>
<p>References 121</p>
<p>Further reading 124</p>
<p>6 Food Acids and Acidity Regulators 125</p>
<p>6.1 What are food acids and acid regulators? 125</p>
<p>6.2 Types of food acids 126</p>
<p>6.3 Uses of food acids 128</p>
<p>References 129</p>
<p>Further reading 130</p>
<p>7 Food Colour and Colour Retention Agents 131</p>
<p>7.1 Why add colourants to foods? 131</p>
<p>7.2 Classification of food colourants 131</p>
<p>7.3 Overview of colourants 133</p>
<p>7.4 Chemistry of food colourants 143</p>
<p>7.5 Extraction from natural sources 143</p>
<p>7.6 Quality assurance of food colourants 144</p>
<p>7.7 Analytical methods 145</p>
<p>References 145</p>
<p>8 Flour Treatment/Improving Agents 148</p>
<p>8.1 What are flour treatment/improving agents? 148</p>
<p>8.2 Flour maturing agents 148</p>
<p>8.3 Flour bleaching agents 151</p>
<p>8.4 Flour processing agents 154</p>
<p>References 154</p>
<p>9 Anticaking Agents 155</p>
<p>9.1 The caking phenomena 155</p>
<p>9.2 Mechanisms of caking 156</p>
<p>9.3 Classification of anticaking agents 159</p>
<p>9.4 Anticaking agents in use 159</p>
<p>References 160</p>
<p>Further reading 161</p>
<p>10 Humectants 162</p>
<p>10.1 Humectants and moisture control 162</p>
<p>10.2 Classification of humectants 162</p>
<p>References 166</p>
<p>11 Antifoaming Agents 167</p>
<p>11.1 Sources of foam in food processing 167</p>
<p>11.2 Properties of antifoaming agents 168</p>
<p>11.3 Mechanisms of antifoaming and foam destabilisation 168</p>
<p>11.4 Synthetic defoamers 168</p>
<p>11.5 Natural defoamers 170</p>
<p>References 171</p>
<p>12 Minerals and Mineral Salts 172</p>
<p>12.1 The importance of minerals and mineral salts 172</p>
<p>12.2 Inorganic mineral salts 173</p>
<p>12.3 Organic mineral salts 175</p>
<p>References 176</p>
<p>13 Dietary Supplements 177</p>
<p>13.1 Introduction to dietary supplements 177</p>
<p>13.2 Classification of vitamins 178</p>
<p>13.3 Vitamin A (retinols) 179</p>
<p>13.4 Vitamin D (calciferol) 189</p>
<p>13.5 Vitamin E 194</p>
<p>13.6 Vitamin K 196</p>
<p>13.7 Vitamin B 199</p>
<p>13.8 Vitamin C (L–ascorbic acid) 210</p>
<p>13.9 Conclusions 212</p>
<p>References 213</p>
<p>14 Glazing Agents 218</p>
<p>14.1 Introduction to glazing agents 218</p>
<p>14.2 Mineral hydrocarbon glazes 218</p>
<p>14.3 Chemistry of MHCs 220</p>
<p>14.4 Conclusion 222</p>
<p>References 223</p>
<p>15 Preservatives 224</p>
<p>15.1 Preservatives: Past, present and future 224</p>
<p>15.2 Natural food preservatives 226</p>
<p>15.3 Traditional food preservation methods 231</p>
<p>15.4 Artificial preservative agents 232</p>
<p>15.5 Modern food preservation techniques 235</p>
<p>15.6 Safety concerns of food preservatives 237</p>
<p>15.7 Analytical methods for the determination of preservative residues 238</p>
<p>15.8 Conclusions 238</p>
<p>References 238</p>
<p>Further reading 243</p>
<p>16 Nutraceuticals and Functional Foods 244</p>
<p>16.1 What are nutraceuticals? 244</p>
<p>16.2 Classification of nutraceuticals 245</p>
<p>16.3 Mechanisms of action 246</p>
<p>16.4 Conclusion 253</p>
<p>References 254</p>
<p>Further reading 257</p>
<p>17 Nutritional Genomics: Nutrigenetics and Nutrigenomics 258</p>
<p>17.1 Nutrition and gene expression 258</p>
<p>17.2 Nutrigenetic areas of application 260</p>
<p>17.3 Analytical methods for nutrigenetical food functions 268</p>
<p>17.4 Conclusion 270</p>
<p>References 270</p>
<p>18 Probiotic Foods and Dietary Supplements 274</p>
<p>18.1 Microbial gut flora activity 274</p>
<p>18.2 Probiotics and nutrition 275</p>
<p>18.3 Probiotics and health 275</p>
<p>18.4 Safety and stability of probiotics 277</p>
<p>18.5 Suitable dietary carriers for probiotics 278</p>
<p>18.6 Assessment of probiotics in foodstuffs and supplements 279</p>
<p>18.7 Conclusions 280</p>
<p>References 281</p>
<p>19 Prebiotics 285</p>
<p>19.1 Prebiotics and health 285</p>
<p>19.2 Factors that influence the activity and effectiveness of prebiotics 286</p>
<p>19.3 Types of oligosaccharides 286</p>
<p>19.4 Quality assessment of prebiotics 289</p>
<p>19.5 Conclusions 290</p>
<p>References 290</p>
<p>20 Synbiotics 291</p>
<p>20.1 Synbiotic foods and health 291</p>
<p>20.2 Health benefits of synbiotics 292</p>
<p>20.3 Mechanism of action of synbiotics 293</p>
<p>20.4 The future of synbotic foods 294</p>
<p>References 294</p>
<p>21 Microencapsulation and Bioencapsulation 295</p>
<p>21.1 Introduction to microencapsulation and bioencapsulation 295</p>
<p>21.2 Commonly used food–grade microcapsules 297</p>
<p>21.3 Methods of food microencapsulation 303</p>
<p>21.4 Microencapsulation for food colourants 307</p>
<p>21.5 Bioencapsulation for probiotics 309</p>
<p>21.6 Conclusions 310</p>
<p>References 310</p>
<p>General Conclusions 314</p>
<p>Index 315</p>