S. Sumathi - Food Chemistry and Nutrition: A Comprehensive Treatise

Contents

2014 by the Author

All rights reserved. No part of this book or parts thereof may be reproduced, stored in a retrieval system or transmitted in any language or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the author.

Published by

ISBN: 978-93-8658-411-3
(E-ISBN)

Dedicated to
My Maternal Uncle
Sri. Challa Narasimha Reddy
M.A., L.L.B
for his support and encouragement

Food Chemistry and Nutrition
A Comprehensive Treatise

Preface

Food chemistry is the study of the structure and properties of various food components and their interactions on different food processing methods. It seeks to understand how different chemical systems in a food behave in order to control them better to improve the nutritional value, safety, and culinary presentation of food. This book contains a complete overview of the major and minor food components, their physical, chemical and functional properties and their changes during processing, handling, and storage. Main goal of writing this book was to introduce basic principles of food components and to relate these principles to teach application aspects of food processing to produce nutritious food products in the present day situation. The aim of this book is to explain the basic concepts of food and clarify on important properties of food constituents. The purpose of this book is to present the principles of the chemistry of food and nutrition with a reference to the role of food to human health, food requirements of human beings and the metabolism of nutrients. These considerations should underlie our judgment of the nutritive values of raw and processed foods.

Beginning with a chapter on an overview of food constituents, the book then takes the reader on to the major food constituents which cover carbohydrates, proteins and lipids. It addresses the role of carbohydrates such as sugars, sugar alcohols, starches, modified starches, resistant starches, cellulose, plant exudates, microbial gums, seaweed extracts, pectin, gums etc. in food industrial applications. Functional properties of proteins and fats and the techniques to use these properties for a food product development, interaction of constituents in food systems, chemistry of food frying and food browning and its control are discussed in detail. Changes in foods such as enzymatic changes, chemical changes, nutritional changes, biological changes during storage and processing are explained in the next chapter. Information on different minor food constituents such as pigments, antioxidants. flavour components, allergens, toxins and anti-nutritional factors is explained in the subsequent chapter. Later sections address the role of food in human health which covers the role of macro and micro nutrients and digestion, absorption, transport and metabolism of nutrients.

This book is designed for graduate level course Food Chemistry and Nutrition for M.Sc. Food Technology students of Indian Council of Agricultural Research System. This text is designed with a user-friendly approach to Food Chemistry and Nutrition. One of the aims of this book is to make the subject easy for the students. This book explores the topics that students need to understand if they are to pursue career in food in either academic field or in industry.

- Author

Food Chemistry and Nutrition
A Comprehensive Treatise

Dr. S. Sumathi

Formerly, Professor & Head,
Department of Biochemistry
College of Agriculture and

Department of Foods and Nutrition
College of Home Science

ANGR Agricultural University,
Hyderabad Andhra Pradesh

Index

A

Absorption and transport of nutrients

Acid hydrolyzed starches

Acid Number

Aflatoxin

Aliphatic amino acids

Ampholytes

Amylase

Amylase inhibitors

Amylopectin

Annatto

Anthocyanins

Anti-nutritional Factors

Antioxidants

Aromatic amino acids

Autoxidation of lipids

Allergens

- Mechanism of Food allergy

- Milk allergy

- Egg allergy

- Peanut allergy

- Nut allergy

- Fish allergy

- Shell fish allergy

- Soya allergy

- Wheat allergy

- Fruit and vegetable allergy