Chapter 1 Introduction 1.1 Definition 1.1.1 Food and Food Science 1.1.2 Food Chemistry 1.1.3 Relationship between Food Chemistry and Other Disciplines 1.2 Content and Development of Food Chemistry 1.3 Approach to the Study of Food Chemistry 1.3. 1 Quality and Safety Attributes 1.3.2 Chemical and Biochemical Reactions 1.3.3 Effect of Reactions on the Quality and Safety of Food 1.3.4 Solve Problems by Analyzing and Controlling the Important Variables Glossary Chapter 2 Water 1. 1 Introduction 2.2 Physical Properties and Structure of Water 2.2.1 Physical Properties 2.2.2 Structure of the Water Molecule 2.2.3 Water Intermolecular Interaction 2.2.4 Architecture of Water 2.3 Quantitative Description of Water in Foods 2.3.1 Water Content 2.3.2 Water Activity 2.3.3 Molecular Mobility 2.4 Water Activity and Food Properties 2.4.1 Freezing 2.4.2 Combined Methods Approach to Food Stability Glossary Chapter 3 Carbohydrate 3. 1 Introduction 3. 1.1 Definition 3.1.2 Classification 3.1.3 Function and Distribution 3.2 Physical and Chemical Properties 3.2.1 Physical Properties 3.2.2 Chemical Properties 3.3 Common Sugars 3.3.1 Monosaccharides 3.3.2 Oligosaccharides 3.3.3 Polysaccharide 3.3.4 Starch 3.3.5 Cellulose 3.3.6 Pectin Glossary Chapter 4 Protein 4.1 Introduction 4. 1.1 Definition 4.1.2 Classification 4.2 Composition 4. 2.1 Structure 4.2.2 Amino Acids 4. 3 Properties 4.3.1 Denaturation 4.3.2 Gelation 4.3.3 Emulsifying Properties 4.3.4 Foaming Properties 4.4 Food Proteins 4.4. 1 Animal Proteins 4. 4.2 Plant Proteins 4.5 Peptides 4. 5.1 Properties 4.5.2 Bioactive Peptides in Food Glossary Chapter 5 Lipids Chapter 6 Vitamins Chapter 7 Enzymes Chapter 8 Colorants Chapter 9 Flavors Chapter 10 Food Additive References
