For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.

This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick.

Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

Dominic Wong is a Research Chemist at Western Regional Research Center, USDA-ARS, in Albany, CA

LIPID

Fatty Acids and Triacylglycerols

Lipid Oxidation

Thermal and Oxidative Thermal Reactions

Radiolysis of Lipids

Hydrogenation

Polymorphism of Triglycerides

Plasticity of Fat

Emulsions

Emulsifiers

Liquid-Crystalline Mesophase in Emulsifier-Water System

Functions of Emulsifiers in Stabilization

2. PROTEINS

Protein Structure

Protein-Stabilized Emulsification and Foaming

Gel Formation

Chemical Reaction

Milk Proteins

Wheat Proteins

Wheat Proteins

Collagen

3. CARBOHYDRATES

Action of Alkali on Monosaccharides

Action of Acid on Monosaccharides

Nonenzymatic Browning (Maillard Reaction)

Complexes of Sugars with Metal Ions

Starch

Alginate

Pectin

Carrageenan

Cellulose

Xanthan Gum

b-Glucan

4. COLORANTS

Conjugation

Substituent Effects

Carotenoids

Annatto

Anthocyanins

Betanain

Caramel

Dyes and Lakes

Coordination Chemistry

Metalloporphyrin-Electronic Structure

Myoglobin

5. ENZYMES

Papain

Lipoxygenase

Polyphenol Oxidase

Glucose Oxidase

Amylases

Lipolytic Enzymes

Xylose Isomerase

6. FLAVORS

The Sensation of Taste

The Mechanism of Taste Sensation

Odor- The Site Fitting Theory

Character-Impact Compounds

Odorant Receptors

Origin of Flavor

Beverage Flavor

Spice Flavor

Meat Flavor

Microencapsulation of Flavors

7. SWEETENERS

Molecular Theory of Sweeteners

Sweet Taste Receptors

The Aminosulfonates

Dihydrochalcone

Glycyrrhizin

Stevioside

Sugar Alcohol

Sweet Proteins

Flavor Potentiators

8. NATURAL PRODUCTS

Cyanogenic Glycosides

Glycoalkaloids

Glucosinolates

Amino Acids, Peptides, and Proteins

Amines

Mycotoxins

Polyclinic Aromatic Hydrocarbons

Heterocyclic Amines

Nitrosamines

9. ADDITIVES

Phosphates

Citric Acid

Phosphoric acid

Sulfites

10. VITAMINS

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B12

Biotin

Niacin

Vitamin C

Vitamin D

APPENDIX

1. General Kinetics of Olefin Autoxidation

2. Singlet Oxygen

3. Where do the Radicals Come From?