Food Science and Technology

Food Science and Technology -- Contents -- Contributors -- About the Companion Website -- Chapter 1 Introduction -- 1.1 Food Science and Technology Course Elements -- 1.2 Evolution of the Book -- 1.3 Food Safety Assurance -- 1.4 The International Union of Food Science and Technology -- 1.5 The Book -- Chapter 2 Food Chemistry -- 2.1 Introduction -- 2.2 Carbohydrates -- 2.2.1 Monosaccharides -- 2.2.2 Oligosaccharides -- 2.2.3 Polysaccharides -- 2.2.3.1 Starch -- 2.2.3.2 Glycogen -- 2.2.3.3 Cellulose -- 2.2.3.4 Pectins -- 2.2.3.5 Gums -- 2.2.4 Reactions of Carbohydrates -- 2.2.4.1 Caramelization -- 2.2.4.2 Maillard Browning -- 2.2.4.3 Toxic Sugar Derivatives -- 2.3 Proteins -- 2.3.1 Amino Acids - the Building Blocks of Proteins -- 2.3.1.1 Amino Acid Structure -- 2.3.1.2 Peptide Bonds -- 2.3.2 Molecular Structure of Proteins -- 2.3.2.1 Primary Structure -- 2.3.2.2 Secondary Structure -- 2.3.2.3 Tertiary Structure -- 2.3.2.4 Quaternary Structure -- 2.3.3 Denaturation of Proteins -- 2.3.4 Post-Translational Modification -- 2.3.5 Nutritional Properties of Proteins -- 2.4 Lipids -- 2.4.1 Lipid Structure and Nomenclature -- 2.4.1.1 Fatty Acids -- 2.4.1.2 Triglycerides -- 2.4.2 Polymorphism -- 2.4.3 Oil and Fat Processing -- 2.4.3.1 Hydrogenation of Lipids -- 2.4.3.2 Interesterification -- 2.4.4 Lipid Oxidation -- 2.4.4.1 Mechanism -- 2.4.5 Antioxidants -- 2.5 Minor Components of Foods -- 2.5.1 Permitted Additives -- 2.5.1.1 Colours -- 2.5.1.2 Preservatives -- 2.5.2 Vitamins -- 2.5.3 Minerals -- 2.6 Water in Foods -- 2.6.1 Water Activity -- 2.6.2 Microbial Growth, Chemical Reactivity and Food Texture -- 2.6.3 Sorption Isotherms -- 2.7 Physical Chemistry of Dispersed Systems -- 2.7.1 Solutions -- 2.7.1.1 Solvents -- 2.7.1.2 Solvation -- 2.7.1.3 Factors Affecting Solubility -- 2.7.1.4 Partitioning -- 2.7.2 Dispersed Systems -- 2.7.2.1 Colloidal Interactions

2.7.2.2 Foams and Emulsions -- 2.8 Chemical Aspects of Organoleptic Properties -- 2.8.1 Taste and Odour Reception -- 2.8.2 Primary Tastes -- 2.8.2.1 Sweetness -- 2.8.2.2 Bitterness -- 2.8.2.3 Sourness -- 2.8.2.4 Saltiness -- 2.8.3 Secondary Tastes -- 2.8.3.1 Meatiness (Umami) -- 2.8.3.2 Astringency -- 2.8.3.3 Pungency -- Further Reading and References -- Chapter 3 Food Analysis -- 3.1 Sampling Techniques -- 3.2 Gravimetry -- 3.2.1 Determination of Dry Weight, Moisture and Water Content -- 3.2.1.1 Moisture Determination by Drying Techniques -- 3.2.1.2 Other Direct Methods for Determining Water Content -- 3.2.1.3 Indirect Methods for Determining Water Content -- 3.2.2 Determination of Ash ("Minerals") -- 3.2.2.1 Dry Ashing -- 3.2.2.2 Wet Ashing or Wet Digestion -- 3.2.3 Determination of Crude Lipid Content -- 3.2.3.1 Soxhlet Method -- 3.2.3.2 Accelerated Solvent Extraction -- 3.2.3.3 The Gerber Method -- 3.2.4 Determination of Ions by Precipitation -- 3.3 Titrations -- 3.3.1 Acid-Base Titrations or Neutralization Titrations -- 3.3.1.1 pH Measurements with "Glass Electrodes"--3.3.1.2 Titrations with Acid-Base Indicators -- 3.3.2 Redox Titrations -- 3.3.2.1 Determination of Oxalate with Permanganate -- 3.3.2.2 Iodine Number of Fats and Oils -- 3.3.2.3 Peroxide Number of Fats and Oils -- 3.3.2.4 Determination of Reducing Sugars -- 3.3.2.5 Water Determination by Karl Fischer Titration -- 3.3.3 Complexation Titrations -- 3.3.3.1 Hardness of Water -- 3.3.3.2 Determination of Metal Cations and Anions by Indirect Analysis -- 3.3.4 Precipitation Titrations -- 3.3.4.1 Chloride Determination (Mohr's Method) -- 3.3.4.2 Chloride Determination (Volhard's Method) -- 3.3.4.3 Water Hardness Determination with Palmitate -- 3.3.5 Electrochemical End-Point Determination -- 3.3.5.1 Potentiometry -- 3.3.5.2 Conductimetry -- 3.3.5.3 Karl Fischer Titration

3.3.6 Photometric End-Point Determination -- 3.4 Other Volumetric Methods -- 3.4.1 Distillation and Fractionation -- 3.4.2 Determination of Nitrogen by the Dumas Method -- 3.5 Spectroscopy and Spectrometry -- 3.5.1 Light Absorption in the Ultraviolet and Visible Range (UV/Vis Spectrometry) -- 3.5.2 Fluorescence -- 3.5.3 Light Absorption in the Infrared Range (IR Spectrometry) -- 3.5.4 Atomic Absorption Spectrometry -- 3.5.5 Atomic Emission Spectrometry -- 3.5.6 Microwave Spectroscopy -- 3.5.7 Nuclear Magnetic Resonance Spectroscopy -- 3.6 Non-Spectroscopic Optical Methods -- 3.6.1 Nephelometry -- 3.6.2 Polarimetry -- 3.6.3 Refractometry -- 3.7 Mass Spectrometry -- 3.7.1 Types of Mass Spectrometers -- 3.7.1.1 Ion Source -- 3.7.1.2 Mass Analyser -- 3.7.1.2 Detector Element -- 3.7.2 Isotope-Ratio Mass Spectrometry -- 3.8 Chromatography -- 3.8.1 Planar Chromatography -- 3.8.1.1 Chromatographic Principle -- 3.8.1.2 Detection -- 3.8.2 Column Chromatography -- 3.8.2.1 High-Performance Liquid Chromatography (HPLC) -- 3.8.2.2 Gas Chromatography -- 3.9 Electrophoresis -- 3.9.1 Electrophoretical Principle -- 3.9.2 Isoelectric Focusing -- 3.9.3 Capillary Electrophoresis -- 3.10 Electrochemical Methods -- 3.10.1 Potentiometry -- 3.10.2 Conductimetry -- 3.10.3 Polarography and Voltammetry -- 3.10.4 Electrolysis -- 3.11 Thermal Analyses -- 3.11.1 Bomb Calorimetry -- 3.11.2 Differential Scanning Calorimetry and Thermogravimetric Analyses -- 3.12 Biochemical Methods -- 3.12.1 Immunoassays and ELISA Techniques -- 3.12.2 Enzymatic Methods -- 3.12.2.1 NAD+/NADH Method -- Further Reading and References -- Chapter 4 Food Biochemistry -- 4.1 Introduction -- 4.2 Carbohydrates -- 4.2.1 Food Disaccharides -- 4.2.2 Browning Reactions of Carbohydrates -- 4.2.3 Glycans -- 4.2.4 Glycan Synthesis and Breakdown -- 4.2.5 Starch Gelatinization -- 4.2.6 Cellulose

4.2.7 Modified Cellulose in Food Applications -- 4.2.8 Pectin -- 4.2.9 Gums -- 4.2.10 Metabolism of Carbohydrates -- 4.3 Introduction to Protein Biochemistry -- 4.3.1 Amino Acids -- 4.3.2 Protein Synthesis -- 4.3.3 Protein Structure -- 4.3.4 Protein Denaturation, Aggregation, and Precipitation -- 4.3.5 Protein Purification -- 4.3.6 Protein Analysis Techniques -- 4.3.7 Oxidative Browning -- 4.3.8 Nutritional Considerations -- 4.3.9 Food Enzymes -- 4.3.10 Basics of Enzyme Reaction Energetics -- 4.3.11 Reaction Rates -- 4.3.12 Inhibition -- 4.3.13 Non-aqueous Catalysis -- 4.3.14 Enzymes as Biosensors -- 4.3.15 Enzymes and Meat Structure -- 4.4 Biochemistry of Food Lipids -- 4.4.1 Fatty Acids -- 4.4.2 Triglycerides and Phospholipids -- 4.4.3 Food Lipid Degradation -- 4.4.4 Triglyceride Metabolism -- 4.4.5 Cholesterol -- 4.4.6 Steroid Hormones and Prostaglandins -- 4.4.7 Terpenoids -- 4.5 Genetic Materials and Our Food -- 4.5.1 Application of DNA Manipulation Related to Food -- 4.5.2 DNA-based Authentication -- 4.6 Food Biochemical Toxins -- 4.7 Food Processing and Storage -- 4.7.1 Irradiation -- 4.7.2 Active Packaging -- 4.8 Nanoscience and Nanotechnology: Biochemical Aspects and Applications -- 4.9 Summary -- Further Reading and References -- Chapter 5 Food Biotechnology -- 5.1 History of Food Biotechnology -- 5.2 Traditional Fermentation Technology -- 5.2.1 Alcohol Fermentation -- 5.2.1.1 Wine -- 5.2.1.2 Beer -- 5.2.1.3 Rice Wine -- 5.2.2 Acid Fermentation -- 5.2.2.1 Lactic Acid Fermented Milk Products -- 5.2.2.2 Lactic Acid Fermented Cereals and Starchy Tubers -- 5.2.2.3 Acid Fermented Vegetables -- 5.2.2.4 Acid Fermented Fish and Meat -- 5.2.2.5 Vinegar -- 5.2.3 Bread Fermentation -- 5.2.4 Amino Acid/Peptide Fermentation -- 5.2.4.1 Cheese -- 5.2.4.2 Fish Sauce and Paste -- 5.2.4.3 Fermented Soybean Products -- 5.2.5 Other Fermented Products

5.2.5.1 Chinese Red Rice (Anka) -- 5.3 Enzyme Technology -- 5.3.1 Enzymatic Starch Modification -- 5.3.2 Enzymic Modification of Proteins -- 5.3.3 Enzyme Reaction Kinetics -- 5.4 Modern Biotechnology -- 5.4.1 Amino Acid Production -- 5.4.2 Nucleic Acid Production -- 5.4.3 Organic Acids Production -- 5.5 Genetic Engineering -- 5.5.1 DNA Transcription -- 5.5.2 Recombinant DNA Technique -- 5.6 Tissue Culture -- 5.7 Nanotechnology in Food Biotechnology -- 5.8 Future Prospects -- Further Reading and References -- Chapter 6 Food Microbiology -- 6.1 Introduction -- 6.2 Microorganisms Important to the Food Industry -- 6.3 Microscopic Appearance of Microorganisms -- 6.4 Culturing Microorganisms -- 6.4.1 Culturing Bacteria -- 6.4.2 Culturing Yeasts and Fungi -- 6.5 Microbial Growth -- 6.5.1 Microbial Growth and Its Effect on Foods -- 6.6 Methods of Measuring Growth -- 6.6.1 Microscopy -- 6.6.2 Viable Counting -- 6.7 Microbial Biochemistry and Metabolism -- 6.7.1 Cell Walls -- 6.8 Agents of Foodborne Illness -- 6.8.1 Bacteria -- 6.8.1.1 Clostridium botulinum -- 6.8.1.2 Staphylococcus aureus -- 6.8.1.3 Bacillus cereus -- 6.8.1.4 Vibrio -- 6.8.1.5 Yersinia enterocolitica -- 6.8.1.6 Clostridium perfringens -- 6.8.1.7 Salmonella -- 6.8.1.8 Escherichia -- 6.8.1.9 Shigella -- 6.8.1.10 Pathogenic E. coli -- 6.8.1.11 Campylobacter -- 6.8.1.12 Mycobacterium tuberculosis and M. bovis -- 6.8.1.13 Listeria monocytogenes -- 6.8.2 Foodborne Viruses -- 6.8.3 Mycotoxins -- 6.8.4 Foodborne Animal Parasites - Protozoa, Flatworms (Helminths), Roundworms (Nematodes), Liver Flukes (Fasciola) and Tapeworms (Taenia) -- 6.8.4.1 Protozoa -- 6.8.4.2 Liver Flukes -- 6.8.4.3 Tapeworms (Taenia) -- 6.8.4.4 Roundworms (Nematodes) -- 6.8.4.5 Toxoplasma gondii -- 6.8.5 Scrapie, Bovine Spongiform Encephalopathy, Kuru and Creutzfeldt-Jakob Disease -- 6.8.5.2 Kuru -- 6.8.5.1 Scrapie

6.8.5.3 Bovine Spongiform Encephalopathy

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