Encyclopedia of Food Chemistry

Editor/Author Varelis, Peter, Melton, Laurence and Shahidi, Fereidoon
Publication Year: 2018
Publisher: Elsevier Science & Technology

ISBN: 978-0-12-814045-1
Category: Food, Drink, Nutrition
Image Count: 744
Video Count: 5
Book Status: Pending
Predicted Release Month: Sept 2019
Table of Contents

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

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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