Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry.

Table of Contents

• Editor Biographies
• Preface
• Permissions Acknowledgement
• Volume 1
• Acids and Bases in Food
• Anthocyanins
• Aromas
• Artificial Sweeteners
• Betalains
• Carotenoids
• Clarifying Agents
• Dietary Fiber (Psyllium, β-Glucan)
• Diglycerides
• Egg Proteins
• Enzyme Applications in Food Processing: Traditional Uses to New Developments
• Encyclopedia of Food Chemistry: Fat replacers
• Flavor Enhancers and Modifiers
• Flavors (Bittering Agents, Astringent Flavors, Pungency, Menthol)
• Galactomannans (Guar, Locust Bean, Fenugreek, Tara)
• Gases and Vapors Used in Food
• Gelatin
• Hardstock Triglycerides
• Medium Chain Triacylglycerides
• Milk Proteins
• Bioavailability of Minerals (Ca, Mg, Zn, K, Mn, Se) in Food Products
• Monoglycerides: Categories, Structures, Properties, Preparations, and Applications in the Food Industry
• Muscle Proteins
• Natural Antioxidants in Foods
• Natural Sweeteners
• Nitrates
• Oligosaccharides: Structure, Function and Application
• Pectin in Foods
• Phospholipids
• Phosphates
• Phytosterols
• Plant Protein Ingredients
• Salts and Salt Replacers
• Seaweed Polysaccharides (Agar, Alginate Carrageenan)
• Sequestrants as a Food Ingredient
• Starch
• Sugar Alcohols
• Surfactants
• Artificial Antioxidants
• Synthetic Food Colors
• Encyclopedia of Food Chemistry: Water
• Water-Soluble Vitamins
• Waxes
• Introduction to the Volume: Food Adulteration & Contamination
• New Breeding Techniques: Detection and Identification of the Techniques and Derived Products
• Biogenic Amines in Food: A Review of Factors Affecting Their Formation
• Plant Alkaloids
• Pyrrolizidine Alkaloids: Analytical Challenges
• Big Data Applications in Food Safety and Quality
• Omics Methods For the Detection of Foodborne Pathogens
• New Analytical Frontiers in Mycotoxin Research
• Next-Generation Sequencing
• Dioxins and Dioxin-like PCBs in Feed and Food
• Modified Mycotoxins: A New Challenge?
• Mycotoxins in Food and Feed: An Overview
• Occurrence & Risk of OTA in Food and Feed
• Occurrence & Risk of Aflatoxins in Food and Feed
• Pesticide MRLs and Impact on Global Trade
• Pesticides: An Update on Mass Spectrometry Approaches
• Pesticides: Evaluation Process in the EU
• Polycyclic Aromatic Hydrocarbons in Food and Feed
• Veterinary Drugs: Progress in Multiresidue Technique
• Endocrine Disrupters: A Review
• Acrylamide: US FDA Guidance to Industry
• Acrylamide: An Overview of the Chemistry and Occurrence in Foods
• Dietary Acrylamide: An Update on the Chronic Risks
• Advanced Glycation End Products (AGEs): Occurrence and Risk Assessment
• Furan and Alkylfurans: Occurrence and Risk Assessment
• Processing Contaminants: Furfuryl Alcohol
• Heterocyclic Aromatic Amines: An Update on the Science
• Managing Acrylamide at the Agricultural Stage: Variety Selection, Crop Management, and the Prospects for Solving the Acrylamide Problem Through Plant Breeding and Biotechnology
• MCPD Esters and Glycidyl Esters: A Review of Analytical Methods
• MCPDE and GE: An Update on Mitigation Measures
• Mineral Oils in Food: An Update
• N-Nitroso Compounds in Foods
• Migration From Food Contact Materials
• Process Contaminants: A Review
• Food Allergens: A Regulatory/Labelling Overview Including the VITAL Approach
• Food Allergens: An Update on Analytical Methods
• Food Allergens: Seafood, Tree Nuts, Peanuts
• Food Counterfeiting: A Growing Concern
• Food Defense
• Food Fraud and Adulteration: Where We Stand Today
• Food Fraud and Vulnerability Assessments
• Food Fraud Vulnerabilities in the Supply Chain: An Industry Perspective
• Food Chemistry and Analysis for the Purpose of Kosher and Halal
• Modern Concepts in Chemical Risk Assessment
• Emerging Food Safety Risks
• Managing Chemical Hazards in HACCP
• The Legislative Landscape in the EU: Challenges Faced by the Food Industry
• Biocides: A Critical Review of Current and Proposed EU Legislation
• Volume 2
• Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes
• Anthocyanins in Food
• Caramelization in Foods: A Food Quality and Safety Perspective
• Carbohydrate Active Enzymes Applied in the Production of Functional Oligosaccharides
• Chemically Reducing Properties of Maillard Reaction Intermediates
• Protein Oxidation
• Coffee Flavor
• Configuring Phenolic Antioxidants for Frying Applications
• Milk Protein Interactions
• Effect of Heat on Food Properties
• Effect of Emerging Processing Technologies on Maillard Reactions
• Effect of Storage on Fruit Bioactives
• Enzymatic Production of Antioxidants and Their Applications
• Factors Influencing Red Wine Color From the Grape to the Glass
• Fermentation of Grains
• Fruit Pigment Changes During Ripening
• α-Galactosidase and Its Applications in Food Processing
• Influence of Food Processing Operations on Vitamins
• Microbial Xylanases in Bread Making
• Lipases for Biofuel Production
• Lipase/Esterase: Properties and Industrial Applications
• Holistic Control of Fats and Oils by NMR Spectroscopy
• Lipid-Derived Flavours and Off-Flavours in Food
• Lipophilized Antioxidants
• Meat Color: Factors Affecting Color Stability
• Meat Colour: Chemistry and Measurement Systems
• Homeostasis of Plasmalogens in Mammals
• Biochemical Reactions During Fresh Meat Storage
• Nonenzymatic Browning Reactions: Overview
• Pulsed Electric Fields Processing of Plant-Based Foods: An Overview
• Oleogels in Food
• Oxidative Rancidity
• Pectic Enzymes
• Phospholipases
• Polyphenoloxidase in Fruit and Vegetables: Inactivation by Thermal and Non-thermal Processes
• Processing Effects on Meat Flavor
• Proteases and Meat Tenderization
• Proteases as Digestive Aids
• Protection of Enzymes Against Thermal Degradation
• Stabilization of Carotenoids in Foods
• The Role of Bioinformatics in the Discovery of Bioactive Peptides
• Thermal Analysis for Lipid Decomposition by DSC and TGA
• Pyrazines in Thermally Treated Foods
• Formation of Selected Heterocyclic Flavor Chemicals in Beverages
• Xanthine Oxidase in Dairy Foods
• Bioactive Peptides
• Resistant Starch Preparation Methods
• Interactions of Milk Proteins With Minerals
• Protein-Stabilised Emulsions
• Application of HPLC in characterisation of Triacylglycerols and Detection of Adulteration in Cold Pressed Seed Oils
• Enzyme Immobilization for Oligosaccharide Production
• Interactions of Macromolecules: β-Lactoglobulin Interaction With Pectins
• Milk Protein‒Polysaccharide Interactions in Food Systems
• Interaction Between the Polysaccharides and Proteins in Semisolid Food Systems
• Protein-Starch Interactions in Cereal Grains and Pulses
• The Use of Spin-Label ESR Spectroscopy to Study Protein-Lipid Interactions
• Lipoprotein Lipase and Its Interactions With Phospholipids
• Reactivity of Lipid Oxidation Products in Foods – Is Malondialdehyde a Reliable Marker?
• Protein-Lipid Interactions and the Formation of Edible Films and Coatings
• Protein Ingredients in Low- and Intermediate-Moisture Systems
• Interactions Between Starch, Proteins and Lipids and the Formation of Ternary Complexes With Distinct Properties
• O/W Emulsions Stabilized by Interactions Between Proteins and Polysaccharides
• Changes in the Interactions Between Proteins and Other Macromolecules Induced by HPP
• Different Catalytic Activities of Microbial l-Glutaminases Against Bitter Amino Acid Phenylalanine in the Production of Kokumi γ-Glutamyl Peptides
• Effect of the Structure of Tannins on Their Binding Site on a Human Salivary Proline-Rich Protein
• Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure
• A Molecular Thermodynamics Approach to Capture Non-specific Flavour–Macromolecule Interactions
• Flavor Enhancement Induced by Taste–Odor Interactions
• Encyclopedia of Food Chemistry: Protein–Phenol Interactions
• Analysis of Flavonoid-Protein Interactions by Advanced Techniques
• Covalent Interactions Between Proteins and Phenolic Compounds
• Interactions Between Proteins and Polyphenols in Beer
• Interactions Between Milk Proteins and Polyphenols in Model Systems or Complex Dairy Matrices
• Interactions of β-Lactoglobulin With Small Molecules
• Polyphenol-Protein Interactions and Changes in Functional Properties and Digestibility
• The Potential Role of Polyphenol–Enzyme Interactions on Human Health
• Thermal Stability of Carotenoids–α-Lactalbumin Complex
• Component Segregation During Spray Drying of Milk Powder
• Impact of Antioxidants on Oxidized Proteins and Lipids in Processed Meat
• Plant Antioxidant Extracts: Effect on Lipid or Protein Oxidation in Seafood Products
• Protein–Lipid–Phenolic Interactions During Soybean and Flaxseed Protein Isolation
• Interactions Between Dietary Antioxidants and Plant Cell Walls
• Interactions of Some Common Flavonoid Antioxidants
• Polyphenol Interactions and Food Organoleptic Properties
• Effects of Interactions Between Antioxidant Phytochemicals and Coexisting Food Components on Their Digestibility
• Bioactive Delivery Systems Based on Stimuli-Sensitive Biopolymer Stacks: Chitosan-Alginate Systems
• Interactions Between Food Ingredients and Nanocomponents Used for Composite Packaging
• Use of Pectin to Formulate Antimicrobial Packaging
• Effect of Three-Component Interactions Among Starch, Lipids and Proteins on the Glycemic Response
• Encapsulation Systems Containing Multi-Nutrients/Bioactives: From Molecular Scale to Industrial Scale
• Nanoparticle-Based Encapsulation of Green Tea Polyphenols: An Approach to Enhance Their Bioavailability and Therapeutic Efficacy
• Food Soft Nano-Dispersions for Bioactive Delivery: General Concepts and Applications
• New Insights on Bio-Based Micro- and Nanosystems in Food
• Oleogelation for Food Structuring Based on Synergistic Interactions Among Food Components
• Protein-Based Nanodelivery Systems for Food Applications
• Edible Delivery Systems Based on Favorable Interactions for Encapsulation of Phytochemicals
• Fabrication of Electrospun and Electrosprayed Carriers for the Delivery of Bioactive Food Ingredients
• Volume 3
• Fruit and Vegetable Texture: Role of Their Cell Walls
• Atomic Force Microscopy (AFM) and X-Ray Micro-Computed Tomography (Micro-CT): Applications in Cell Wall Imaging of Softening Fruit
• Legume Microstructure
• Meat Structure During Processing
• The Structure and Properties of Eggs
• Crustacean By-products
• Microstructure of Dairy Fat Products
• The Structure and Properties of Ice Cream and Frozen Desserts
• The Structure and Rehydration Properties of Dairy Powders
• Structure and Properties of Chocolate
• Traditional African Bread and the Physicochemical Properties of Unfermented Flatbreads
• Traditional African Bread: Physicochemical and Sensory Properties of Fermented Breads
• Indian Flatbreads: How Structure Influences Properties
• Tofu and Soy Products: The Effect of Structure on Their Physicochemical Properties
• The Structure of Meat Analogs
• Nanomaterials in Food: An Overview
• Delivery of Epigalocatechin-3-Gallate by Bovine Alpha-Lactalbumin Based on Their Non-covalent Interactions
• Food Structure, Rheology, and Texture
• Applications of Microrheology to Food Systems
• Intrinsically Disordered Proteins: Polymers Without Structure but With Great Potential for Applications in Food Science
• Structured Lipid Functionality and Application
• Application of Electrospinning as Bioactive Delivery System
• Food Texture, Oral Processing and Satiation: Examining Their Relationship
• Food Sensory Perception Influenced by Structure and/or Food–Saliva Interactions
• How Food Structure and Processing Affect the Bioavailability of Nutrients and Antioxidants
• Locusts as a Source of Lipids and Proteins and Consumer Acceptance
• Edible Packaging
• Active and Intelligent Packaging
• The Spaceflight Food System: A Case Study in Long Duration Preservation
• Foods for the Military
• Crop Plant Adaption to Climate Change and Extreme Environments
• Advancements in the Understanding of Pectin Methylesterase Enzymes and Their Inhibitors for Use in Food Science Applications
• Addressing Global Protein Demand Through Diversification and Innovation: An Introduction to Plant-Based and Clean Meat
• Anthocyanidins and Anthocyanins
• Anti-cancer Foods: Flavonoids
• Antihypertensive Foods: Protein Hydrolysates and Peptides
• Anti-Obesity and Anti-Diabetes Foods: High Fibre Diets
• Protease Inhibitors
• Bioactive Carotenes and Xanthophylls in Plant Foods
• Bioactive Gums
• Prebiotics in Food and Health: Properties, Functionalities, Production, and Overcoming Limitations With Second-Generation Levan-Type Fructooligosaccharides
• Bioactives From Seafood Processing By-Products
• Phytosterols and Phytostanols
• Caseinophosphopeptides
• Food for Eye Health: Carotenoids and Omega-3 Fatty Acids
• Cholesterol-Reducing Foods: Proteins and Peptides
• Food for Male Reproductive Tract Health: Omega-3 Fatty Acids
• Hydrolysable Tannins
• Food for Skin Health: Collagen Peptides
• Nutrients for Bone Health
• Structured Lipids for Foods
• Food for Brain Health: Flavonoids
• Food for Liver Health: Probiotics
• Food for Oxidative Stress Relief: Polyphenols
• Health-Promoting Fermented Foods
• Hypoallergenic Foods: Development and Relevance in the Management of Food Allergy
• Insects as a Novel Food
• Low-Glycemic Foods: Pulses
• Microencapsulated Food Ingredients
• Multifunctional Foods
• Nutritional, Functional and Bioactive Protein Hydrolysates
• Omega-3 Fatty Acids
• Bioactives From Agricultural Processing By-products
• Bioactives From Land-Based Animal Processing By-Products
• Pancreas-Stimulating Foods: Cholecystokinin Enhancers
• Bioactives From Spices and Herbs
• Phlorotannins
• Gamma-Aminobutyric Acid
• Phenolic Acids
• Phospholipids
• Phytochemicals and Hormonal Effects
• Tocopherols and Tocotrienols: Sources, Analytical Methods, and Effects in Food and Biological Systems
• Resistant Starch
• Antimicrobial Peptides: The New Generation of Food Additives