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  • Cover

  • Introduction to the Chemistry of Food

  • Copyright

  • Acknowledgments

  • One - Chemical properties of water and pH

    • Introduction

      • Structure of water

    • Physical properties of water

      • How can surface tension be demonstrated using a cup of water and a paperclip?

    • Phase changes of water

    • Water as a solid

      • Why did my can of pop explode in the freezer?

    • Water as a gas

      • Why does it take longer to boil potatoes in Denver than in Chicago?

    • Chemical properties of water

    • Acid-base chemistry

      • What is an acid or base?

    • Ionization of water

    • pH and measuring acidity

      • What about the pH scale?

    • Strong and weak acids

    • Using Ka to calculate pH

      • What is pKa?

    • Weak acids and buffering

    • Henderson-Hasselbalch equation

    • Acid-base chemistry in food

      • Gee fizz, what makes soda pop tasty?

    • Chemical leavening

    • Acidic salts

    • Baking soda, baking powder, and double acting baking powder

    • Titratable acidity

      • What is the acid-ash hypothesis and does alkaline water make my bones stronger?

    • Water in food

    • Solutes, solubility, and solutions

    • Ion-dipole interaction

    • Dipole-dipole interaction

    • Interaction of non-polar substances with water

      • So what happens when olive oil is added to water?

    • Water dispersions

    • Emulsification

    • Colloids

    • Water activity (aw)

    • Importance of aw to food spoilage and safety

    • Relationship between water activity and moisture content

    • Relationship between water activity and temperature

    • Importance of aw to chemical and biochemical reactions in food

    • Increasing moisture content without increasing water activity

    • Summary

    • Glossary

    • References

    • Further reading

    • Properties of water

    • Acid-base chemistry-in food

    • Titratable acidity in wine

    • Acid-ash hypothesis

    • Properties of water

  • Two - Proteins

    • Introduction

    • Proteins and their properties

      • How can we use our hands to demonstrate the concept of chirality?

    • Forces responsible for protein structure

      • So, what is responsible for the structure of a protein?

    • Denaturation

      • Why does an egg turn solid when dropped in boiling water?

    • Protein nutritional quality

      • What is a conditional amino acid?

    • Food allergy

    • Effects of processing on proteins

    • Functional properties of food proteins

      • Why do proteins precipitate at their isoelectric point?

      • What factors influence the foaming properties of proteins?

      • I just don't crack eggs very well. Will that little bit of yolk in my egg whites really matter when I am making meringues?

      • Is a copper bowl better for whipping egg white?

      • How are protein gels made?

    • Enzymes in food

    • Enzymatic browning

      • Why do my apple slices always turn brown?

    • Summary

    • Glossary

    • References

    • Further reading

  • Three - Carbohydrates

    • Introduction

    • Carbohydrates forms

    • Carbohydrate structure and nomenclature

      • What is the easiest way to remember the definition of redox reactions?

      • Why is honey so sweet and milk is not?

      • Why does my grandmother have lactose intolerance?

      • Can I use a FODMAP to get me to California?

      • Why doesn’t pudding survive a freeze-thaw?

        • What is instant starch?

    • Seed gums

    • Plant exudate gums

    • Sea weed gums

    • Microbial gums

    • Summary

    • Glossary

    • References

    • Further reading

      • Prebiotics

    • FODMAPS

      • Maillard Chemistry

    • Starch

    • Hydrocolloids

  • Four - Lipids

    • Introduction

    • Lipid structure and nomenclature

    • Naming fatty acids

      • What are LDL and HDL?

    • Functional properties of lipids in food

      • What is tempering and how does it make my chocolate better?

      • Lipid chemistry

      • What is hydrolytic rancidity?

      • What is shortening and is it bad for me?

      • Singlet oxygen formation

      • Vitamins as antioxidants

      • Natural antioxidants-carotenoids

      • Natural Antioxidants–Phenolic compounds

      • Natural Antioxidants-Curcumin

    • Lipids and health

      • What is an essential fatty acid?

    • Summary

    • Glossary

    • References

    • Further reading

    • Wikipedia

  • Five - Vitamins and minerals

    • Introduction

      • What are micronutrients?

    • Nutritional labeling and food regulation

      • What does the nutrition facts label tell me?

    • Dietary intake recommendations

    • Taking a closer look at vitamins important to diet and health

    • B vitamins

    • Vitamin B1, thiamin

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B2, riboflavin

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B3 niacin

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B5, pantothenic acid

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B6, pyridoxine, pyridoxamine, pyridoxal

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B7 biotin

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B9 folates

      • Biological importance and supplementation

      • Means of loss

    • Vitamin B12 cobalamin

      • Biological importance and supplementation

      • Means of loss

    • Vitamin C, ascorbic acid

      • Biological importance and supplementation

      • Means of loss

    • Fat soluble vitamins

    • Vitamin A, retinol

      • Biological importance and supplementation

      • Means of loss

    • Vitamin D, calcitriol

      • Biological importance and supplementation

      • Means of loss

    • Vitamin E, alpha tocopherol

      • Biological importance and supplementation

      • Means of loss

    • Vitamin K1 phylloquinone

      • Biological importance and supplementation

      • Means of loss

      • How is vitamin activity lost in processed food?

    • Minerals

    • Calcium (Ca)

      • Biological importance and supplementation

    • Magnesium (Mg)

      • Biological importance and supplementation

    • Sodium (Na) and chlorine (Cl)

      • Biological importance and supplementation

    • Salty questions

      • Where does most sodium come from?

      • What foods contain the most salt?

      • How is sea salt different from ordinary table salt?

    • Potassium (K)

      • Biological importance and supplementation

    • Phosphorous (P)

      • Biological importance and supplementation

    • Chromium (Cr)

      • Biological importance and supplementation

    • Copper (Cu)

      • Biological importance and supplementation

    • Fluorine (F)

      • Biological importance and supplementation

    • Iodine (I)

      • Biological importance and supplementation

    • Iron (Fe)

      • Biological importance and supplementation

    • Manganese (Mn)

      • Biological importance and supplementation

    • Molybdenum (Mo)

      • Biological importance and supplementation

    • Selenium (Se)

      • Biological importance and supplementation

    • Zinc (Zn)

      • Biological importance and supplementation

    • Can supplements be harmful?

    • Summary

    • Glossary

    • References

    • Internet resources

    • Further reading

  • Six - Flavors

    • Introduction

    • Taste buds and receptors

      • What is a gustatory taste map?

      • Taste receptors and health

    • Sweet

      • What is the mechanism of sweet perception?

    • Other sweet tastants

      • Amino acids

      • Polyols

    • Sugar substitutes (synthetic substances)

      • Acesulfame K

      • Aspartame

      • Cyclamate

      • Saccharin

      • Sucralose

    • Natural sugar substitutes

      • Brazzein

      • Thaumatin

      • Monellin

      • Miraculin

      • Steviol

      • Glycyrrhizin

      • Mogroside

        • Do sugar substitutes contribute to health?

    • Bitter

      • Bitter tastants

      • Denatonium

      • Quinine

        • Why is beer bitter?

      • Proteins

      • Caffeine

      • Flavonoid bitterness

      • Oleuropein

    • Umami

      • Nucleotides

    • Salt

      • What is hidden salt?

    • Sour

      • Food acids and sour taste

    • Pungency

      • Capsaicin

      • Piperine

      • Glucosinolates

      • Carbonated beverages

        • Olfactory perception (is flavor created in the brain?)

    • Smell

    • Herbs and spices

      • Garlic

      • Health benefits of garlic

      • Onion

    • Summary

    • Glossary

    • References

    • Further reading

  • Seven - Food additives

    • Introduction

    • Regulation of food additives in the United States

      • Additional major legislation

      • Regulation of additives in other countries

    • Types of food additives

    • Food acids and acidity regulators

      • Chemical leavening

      • Acidity regulators

      • Buffering capacity

    • Bases

      • What is alkaline water? Does it have health benefits?

    • Salts

    • Antimicrobials

      • Acetic acid

      • Propionic acid

      • Sorbic acid

      • Benzoic acid

      • Antibiotics

      • Epoxides

      • Nitrite

        • Why is bacon considered an unhealthy food?

      • Sulfur dioxide and sulfite

      • Sulfite reactions affecting color and flavor

      • Physiological effects of sulfite

        • Does the sulfite in wine cause headache?

    • Chelators (sequestering agents)

    • Antioxidants

      • What are antioxidants? How do they work?

      • Ascorbic acid

      • BHA and BHT

    • Hydrocolloids

      • Molecular gastronomy and hydrocolloids

      • Gelation

      • Agar

      • Gelatin

      • Pectin

      • Carrageenan

      • Alginic acid/alginate

    • Stabilizers and thickeners

    • Emulsifiers

    • Fat replacers

    • Food enzymes

    • Toxins and toxicants

    • Food toxins

      • Alkaloids

      • Glycosides

      • Proteins

    • Microbial toxins

      • What is the difference between food poisoning and foodborne illness?

      • Algae

      • Campylobacter

      • Clostridium botulinum

      • Clostridium perfringens

      • Escherichia coli O157:H7

      • Listeria monocytogenes

      • Norovirus

      • Salmonella

      • Shigella

      • Staphylococcus aureus

      • Vibrio vulnificus

      • Mycotoxins

      • Tetrodotoxin

    • Toxic metals in food

      • Aluminum (Al)

      • Arsenic (As)

      • Cadmium (Cd)

      • Lead (Pb)

      • A sad case of lead pipes and chemistry

      • Mercury (Hg)

    • Process induced toxins

      • Acrylamide

    • Toxicants

      • Bisphenol A

      • Dioxin

    • Summary

    • Glossary

    • References

    • Further reading

  • Eight - Food colorants

    • Introduction

    • Natural food colorants

    • Anthocyanins

      • Why do people swirl their wine?

      • Health promoting properties of flavonoids

      • Anthocyanin alternatives to artificial colorants

    • Curcumin

    • Betalain (Betacyanin)

    • Caramel

    • Carmine/Carminic Acid

    • Carotenoids

      • Carotenoids in food

      • What are the health promoting effects of carotenoids?

      • Carotenoids and cancer

      • Eye disease and macular degeneration

      • Carotenoids as alternatives to synthetic colorants

    • Chlorophyll

      • Can chlorophyll be used as an alternative to artificial food colorants?

      • Chlorophyll and health

    • Phycocyanin

    • Colorants exempt from certification

    • Heme

    • Cured meat color

    • Leghemoglobin

      • Is leghemoglobin safe to eat?

    • Heme and health

    • Minerals (inorganic food colorants)

    • Artificial food colorants

      • How are safe levels for artificial colorant use established?

      • Certified color additives

      • Do food artificial colorants contribute to hyperactivity in children?

        • The Feingold hypothesis

        • Update

    • Summary

    • Glossary

    • References

    • Further reading

  • Nine - Food systems and future directions

    • Introduction

    • The gut microbiome

    • Prebiotics, fiber, and probiotics

    • Importance of the microbiome to health

      • Immunity and inflammation

      • Gut-brain axis

    • Diet and health

    • Effects of food additives on gut microbiota

    • Microbiota-directed food (MDF)/Personalized nutrition

    • Animal food systems and their composition

    • Meat

    • Effects of meat on microbiome

    • Milk

    • Egg

    • Plant food systems and their composition

      • Soybean

    • Wheat

    • Rice

    • Protein-rich plant foods and their composition

    • Amaranth

    • Canola

    • Chia

    • Flaxseed

    • Lentils

    • Peas

    • Oats

    • Peanut

    • Quinoa

    • Microbial Protein-rich foods (fungi and algae)

    • Mycoprotein

    • Algal protein

    • Novel foods, plant-based animal foods

    • Plant-based meat

    • Clean meat

    • Novel foods, edible insects

    • Summary

    • Glossary

    • References

    • Further reading

    • General

    • The microbiome

    • Proteins of the future

  • Index

    • A

    • B

    • C

    • D

    • E

    • F

    • G

    • H

    • I

    • K

    • L

    • M

    • N

    • O

    • P

    • Q

    • R

    • S

    • T

    • U

    • V

    • W

    • X

    • Y

    • Z

  • Back Cover

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