Food Chemistry

Peter Schieberle, Werner Grosch, H.-D. Belitz

Description

Bestselling textbook now in its fourth, revised and enlarged edition

New topics covered include BSE detection and acrylamide

More extensively treated are food allergies, alcoholic Drinks, or phytosterols

Proven features: Logically organized according to food constituents and commodities and enriched with more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.

Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index.

These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.

From reviews of the first edition

"Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.

Sujets

• Agronomie
• Agronomy for Sustainable Development
• Food Science
• Sciences et techniques
• Technology
• Engineering
• Biochemistry
• Analytical chemistry
• Agricultural science
• Vitamin
• B
• Agriculture
• Nutrition
• Chimie

Informations

• Publié par: Springer Berlin Heidelberg
• Date de parution: 21 décembre 2008
• Nombre de lectures: 1
• EAN13: 9783540699347
• Langue: English
• Poids de l'ouvrage: 37 Mo

Extrait

FoodChemistryH.-D.Belitz·W.Grosch·P.Schieberle
FoodChemistry
4th revisedandextendeded.
With 481Figures,923Formulasand634Tables
123Professor Dr. Hans-Dieter Belitz †
Professor em. Dr. Werner Grosch
Ehem. apl. Professor für Lebensmittelchemie
an der Technischen UniversitätMünchen
Ehem. stellvertr. DirektorderDeutschen Forschungsanstalt
für LebensmittelchemieMünchen
Lichtenbergstraße
85748 Garching
Professor Dr. Peter Schieberle
Ordinariusfür Lebensmittelchemie
an der Technischen UniversitätMünchen
Leiter des Instituts für Lebensmittelchemie
an der Technischen UniversitätMünchen
Direktor der Deutschen Forschungsanstalt
für LebensmittelchemieMünchen
Lichtenbergstraße
85748 Garching
ISBN 978-3-540-69933-0 e-ISBN 978-3-540-69934-7
DOI 10.1007/978-3-540-69934-7
Library of Congress ControlNumber:2008931197
© Springer-Verlag Berlin Heidelberg 2009
This work is subject to copyright. All rights are reserved, whether the whole or part of the
material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,
broadcasting, reproduction on microfilm or in any other way, and storage in data banks.
Duplication of this publication or parts thereof is permitted only under the provisions of the German
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be obtained from Springer. Violations are liable to prosecution under the German Copyright Law.
The use of general descriptive names, registered names, trademarks, etc. in this publication does
notimply,even intheabsence ofaspecificstatement, that suchnames areexemptfromtherelevant
protective laws and regulations and therefore free for general use.
Production: le-tex publishing services oHG, Leipzig
Typesetting: le-texhing se oHG, Leipzig
Cover design: KünkelLopka GmbH, Heidelberg, Germany
Printed on acid-free paper
987654321
springer.comPreface
Preface to the FirstGermanEdition
The very rapid development of food chemistry and technology over the last two
decades,whichisduetoaremarkableincreaseintheanalyticalandmanufacturing
possibilities, makes the complete lack of a comprehensive, teaching or reference
text particularly noticeable. It is hoped that this textbook of food chemistry will
helptofillthisgap.Inwritingthisvolume wewereabletodrawonourexperience
from the lectures which we have given, covering various scientific subjects, over
thepastfifteenyears attheTechnical University ofMunich.
Since aseparate treatment of the important food constituents (proteins, lipids,
carbohydrates, flavor compounds, etc.) and of the important food groups (milk,
meat,
eggs,cereals,fruits,vegetables,etc.)hasprovedsuccessfulinourlectures,thesubject matterisalsoorganized inthesamewayinthis book.
Compounds which are found only in particular foods are discussed where they
play a distinctive role while food additives and contaminants are treated in their
own chapters. The physical and chemical properties of the important constituents
of foods are discussed in detail where these form the basis for understanding
either the reactions which occur, or can be expected to occur, during the production,
processing, storage and handling of foods or the methods used in analyzing them.
Anattempthasalsobeenmadetoclarifytherelationshipbetweenthestructureand
properties at the level of individual food constituents and at the level of the whole
food system.
The book focuses on the chemistry of foodstuffs and does not consider national
or international food regulations. We have also omitted a broader discussion of
aspects relatedto thenutritional value, the processing andthe toxicology of foods.
Alloftheseareanessentialpartofthetrainingofafoodchemistbut,becauseofthe
extent of the subject matter and the consequent specialization, must today be the
subject of separate books. Nevertheless, for all important foods we have included
brief discussions of manufacturing processes and their parameters since these are
closelyrelated tothechemical reactions occurring infoods.
Commodity and production data of importance to food chemists are mainly given
in tabular form. Each chapter includes some references which are not intended
toformanexhaustivelist.Nopreference orjudgement should beinferred fromthe
choiceofreferences;theyaregivensimplytoencouragefurtherreading.Additional
literature ofamore generalnature isgiven attheend ofthebook.
This book is primarily aimed both at students of food and general chemistry but
alsoatthosestudents ofother disciplineswhoarerequiredorchoosetostudyfood
chemistry as a supplementary subject. We also hope that this comprehensive text











vi Preface
will prove useful to both food chemists and chemists who have completed their
formal education.
WethanksincerelyMrs.A.Mödl(foodchemist),Mrs.R.Berger,Mrs.I.Hofmeier,
Mrs. E. Hortig, Mrs. F. Lynen and Mrs. K. Wüst for their help during the
preparationofthemanuscriptanditsproofreading. WeareverygratefultoSpringerVerlag
for theirconsideration ofour wishes andfor theagreeable cooperation.
Garching, H.-D. Belitz
July1982 W. Grosch
Preface to the Fourth English Edition
The fourth edition of the “Food Chemistry” textbook is a translation of the sixth
German edition of this textbook. It follows a general concept as detailed in the
preface to the first edition given below. All chapters have been carefully checked
and updated with respect to the latest developments, if required. Comprehensive
changeshavebeenmadeinChapters9(Contaminants), 18(PhenolicCompounds),
20 (Alcoholic Beverages) and 21 (Tea, Cocoa). The following topics were newly
added:
thedetection ofBSEandD-amino acids,
theformation andoccurrence ofacrylamide andfuran,
compounds having a cooling effect,
technologically important milk enzymes,
the lipoproteins of eggyolk,
thestructure ofthemuscleand meataging,
food allergies,
the baking process,
thereactivity ofoxygen speciesinfoods,
phytosterols,
glycemic index,
the composition of aromas was extended: odorants (pineapple, raw and cooked
mutton, black tea, cocoa powder, whisky) and taste compounds (black tea,
roastedcocoa, coffeedrink).
The production data for the year 2006 were taken from the FAO via Internet. The
volume of thebook was not changed during the revision as someexisting chapters
wereshortened.
We are very grateful to Dr. Margaret Burghagen for translating the manuscript. It
was our pleasuretocollaborate withher.
WewouldalsoliketothankProf.Dr.JürgenWederandDr.RolfKiefferforseveral
valuablerecommendations.WearealsogratefultoSabineBijewitzandRitaJauker
for assistance in completing the manuscript, and Christel Hoffmann for help with
theliterature andtheindex.
Garching, W. Grosch
Mai 2008 P. SchieberleContents
0Water................................................. 1
0.1 Foreword .............................................. 1
0.2 Structure............................................... 1
0.2.1 WaterMolecule......................................... 1
0.2.2 LiquidWaterandIce .................................... 2
0.3 EffectonStorageLife.................................... 3
0.3.1 WaterActivity.......................................... 3
0.3.2 WaterActivityasanIndicator............................. 5
0.3.3 PhaseTransition of Foods Containing Water................. 5
0.3.4 WLFEquation.......................................... 6
0.3.5 Conclusion............................................. 7
0.4 References............................................. 7
1 AminoAcids,Peptides,Proteins ......................... 8
1.1 Foreword .............................................. 8
1.2 AminoAcids........................................... 8
1.2.1 GeneralRemarks........................................ 8
1.2.2 Classification,DiscoveryandOccurrence ................... 9
1.2.2.1 Classification........................................... 9
1.2.2.2 DiscoveryandOccurrence................................ 9
1.2.3 PhysicalProperties ...................................... 12
1.2.3.1 Dissociation............................................ 12
1.2.3.2 ConfigurationandOpticalActivity......................... 13
1.2.3.3 Solubility .............................................. 14
1.2.3.4 UV-Absorption ......................................... 15
1.2.4 ChemicalReactions ..................................... 16
1.2.4.1 Esterification ofCarboxyl Groups.......................... 16
1.2.4.2 Reactions ofAmino Groups............................... 16
1.2.4.2.1 Acylation .............................................. 16
1.2.4.2.2 AlkylationandArylation ................................. 18
1.2.4.2.3 CarbamoylandThiocarbamoylDerivatives.................. 20
1.2.4.2.4 Reactions withCarbonyl Compounds. ...................... 21
1.2.4.3 Reactions Involving OtherFunctional Groups................ 22
1.2.4.3.1 Lysine................................................. 23
1.2.4.3.2 Arginine............................................... 23
1.2.4.3.3 AsparticandGlutamicAcids.............................. 23
1.2.4.3.4 SerineandThreonine .................................... 24
1.2.4.3.5 CysteineandCystine .................................... 24
1.2.4.3.6 Methionine............................................. 24
1.2.4.3.7 Tyrosine ............................................... 24viii Contents
1.2.4.4 ReactionsofAminoAcidsatHigherTemperatures ........... 25
1.2.4.4.1 Acrylamide ............................................ 25
1.2.4.4.2 Mutagenic Heterocyclic Compounds ....................... 26
1.2.5 Synthetic Amino Acids Utilizedfor Increasing
theBiologicalValueofFood(FoodFortification)............. 29
1.2.5.1 GlutamicAcid.......................................... 32
1.2.5.2 AsparticAcid........................................... 32
1.2.5.3 Lysine................................................. 32
1.2.5.4 Methionine............................................. 33
1.2.5.5 Phenylalanine .......................................... 33
1.2.5.6 Threonine.............................................. 33
1.2.5.7 Try