Jan Velisek - The Chemistry of Food

This edition first published 2014 2014 by John Wiley & Sons, Ltd

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Library of Congress Cataloging-in-Publication Data

Velisek, Jan, 1946

[Chemie potravin. English]

The chemistry of food / Jan Velisek.

pages cm

Includes bibliographical references and index.

ISBN 978-1-118-38384-1 (cloth) ISBN 978-1-118-38381-0 (paperback) 1. Food Analysis Textbooks.; 2. Food Composition Textbooks.; I. Title.

TP372.5.V4513 2013

664.07 dc23

2013026547

A catalogue record for this book is available from the British Library.

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Preface

During the 15 years that have elapsed since the first Czech edition of the textbook The Chemistry of Food was published, many important monographs and scientific articles from various areas of food science have appeared in the literature, thanks to developments in analytical instrumentation and advances in the knowledge in the field of food technology. All these, plus the interest expressed by the readers, were the impetus that led to the third Czech edition of the book in 2009. This first English edition of The Chemistry of Food has remained essentially unchanged in terms of the basic structure of the 12 chapters and the majority of the text, tables, figures and formulae. Certain specific parts, however, have, necessarily, been revised, supplemented and updated.

The Chemistry of Food is the result of many years of experience by workers at the Department of Food Chemistry and Analysis (now Department of Food Analysis and Nutrition), Institute of Chemical Technology in Prague, through the teaching of this subject, plus other related topics taught in the Faculty of Food and Biochemical Technology. The reader will first be introduced to the chemical composition of foods, the important properties of food components and their functions. After these set descriptions, subsequent sections deal with the changes and reactions that occur, or may occur, in foods under certain conditions. It is necessary for the reader to be able to understand the context and complexity of all the processes taking place in foods. As in the previous Czech editions, the authors have tried to reduce to a minimum the amount of text, as is typical for textbooks on biochemistry, microbiology, organic, inorganic and physical chemistry, so that it should not be necessary to consult other specialised textbooks too often, but, at the same time, ensuring the text is clear to both students and professionals.

The textbook contains an introductory chapter and then 11 chapters dealing with the main and accessory nutrients that determine the nutritional and energy value of food raw materials and foods. There is a chapter describing amino acids, peptides and proteins, a chapter dealing with fats, oils and other lipids, as well as chapters on carbohydrates, vitamins, mineral substances and water. Another chapter considers compounds responsible for the aroma, taste and colour attributes that determine the sensory quality of food raw materials and foods. The remaining chapters discuss substances that affect, or may affect, the hygienictoxicological quality of food raw materials and foods, including antinutritional, toxic and other biologically active food components, food additives and food contaminants.

The third Czech edition featured the work of many workers from the Department of Food Chemistry and Analysis, along with colleagues from other departments of the Faculty of Food and Biochemical Technology and also external authors. Jan Pnek acted as a co-author of the chapters dealing with the main nutrients, and Helena kov and Michal Voldich participated in these and other chapters. Co-authors of the chapter on amino acids, peptides and proteins were Karel Cejpek and Roman Kubec, of the chapter on fats, oils and other lipids Jana Dostlov and Vladimr Filip, of the chapter on carbohydrates Karel Cejpek and Kamila Mkov, of the chapter on minerals Richard Koplk, of the chapter on flavour-active substances Jan avel, of the chapter on pigments and other colourants Jana Dostlov, of the chapter of antinutritional and toxic substances Pavel Kala and Pemysl Slanina, and of the chapter on contaminants Jaroslav Dobi, Marek Doleal and Jana Hajlov. The co-authors of the sections dealing with food legislation were Vladimr Kocourek and Kamila Mkov. Most of these co-authors were also involved in the first and second Czech editions of this publication. In addition, co-authors of the first and second Czech editions included Jan Pokorn (the chapter on fats, oils and other lipids), Ji Davdek (the chapter on vitamins and contaminants), Tom Davdek (the chapter on carbohydrates), Karel Hrnik (chapters on vitamins and antinutritional and toxic compounds) and Helena Valentov (the chapter on pigments and other colourants). I would like to take this opportunity to thank all of my co-authors and other colleagues for their thorough work. Considerable thanks are also due to the reviewers of the first Czech edition, Prof. Ing. Alexander Prbela, DSc. (Slovak University of Technology in Bratislava, Slovak Republic) and Ass. Prof. RNDr Jan Stank, PhD, who also did a great deal of hard work on the project.

The co-authors of the Czech editions were Ass. Prof. Ing. Karel Cejpek, Ing. Helena kov, PhD, Prof. Ing. Ji Davdek, DSc., Ass. Prof. Ing. Jaroslav Dobi, PhD, Ass. Prof. Ing. Marek Doleal, Prof. Ing. Jana Dostlov, PhD, Prof. Ing. Vladimr Filip, PhD, Prof. Ing. Jana Hajlov, PhD, Prof. Ing. Vladimr Kocourek, PhD, Prof. Dr Ing. Richard Koplk, Ass. Prof. Ing. Kamila Mkov, PhD, Ass. Prof. Ing. Jan Panek, PhD, Prof. Ing. Jan Pokorn, DSc., Ass. Prof. Dr Ing. Kateina Riddellov and Prof. Ing. Michal Voldich, PhD, staff of the Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague. External co-authors were Ing. Tom Davdek, PhD (Nestl, Orbe, Switzerland), Ing. Karel Hrnik, PhD (Unilever, Vlaardingen, The Netherlands), Prof. Ing. Pavel Kala, PhD (University of South Bohemia, esk Budjovice), Ing. Roman Kubec, PhD (University of South Bohemia, esk Budjovice), Prof. Pemysl Slanina, DVM, PhD (National Food Administration, Uppsala, Sweden), Ass. Prof. Ing. Jan avel, PhD (Budweiser Budvar n.p., esk Budjovice) and Ing. Helena Valentov, PhD (Hgli Food Ltd, Zsmuky).