Publisher's Synopsis
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. The text Principles of Food Chemistry contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. First chapter discusses about microbiological contamination of homemade food. In second chapter, the migration of three chemicals, benzophenone, 1,4-diphenylbutadiene and Uvitex OB from low-density polyethylene samples into the food simulant, 50% ethanol (v/v), is studied. Different levels of aflatoxin contamination in foods and feeds have been described in third chapter. Fourth chapter focuses on new cheese-like food production from soy milk. The aim of fifth chapter is to analyze the available scientific data, published over the last five years, regarding the antibacterial effects of cinnamon and its active constituents such as cinnamaldehyde and eugenol. Sixth chapter focuses on the biotechnological production, health benefits and applications of non-natural oligosaccharides in the food industry. A review on application of chromatographic and infra-red spectroscopic techniques for detection of adulteration in food lipids has been presented in seventh chapter. Last chapter describes the factors affecting the virgin olive oils composition, with a focus on the aroma compounds, biophenols and the resulting sensory profile.
