Dictionary of Food Compounds with CD-ROM, Second Edition : Additives, Flavors, and Ingredients

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdansk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable downloadable resources. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive. Front Cover......Page 1 Table of Contents......Page 6 Preface......Page 8 Editorial board......Page 10 Foreword......Page 12 Introduction......Page 16 A......Page 28 B......Page 160 C......Page 232 D......Page 374 E......Page 646 F......Page 748 G......Page 796 H......Page 898 I......Page 1106 J......Page 1156 K......Page 1162 L......Page 1178 M......Page 1216 N......Page 1408 O......Page 1450 P......Page 1520 Q......Page 1694 R......Page 1704 S......Page 1726 T......Page 1816 U......Page 2044 V......Page 2058 W......Page 2072 X......Page 2074 Y......Page 2082 Z......Page 2084 Presented in a user-friendly format in both hard copy and fully searchable downloadable resources, this resource contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and ph For each entry, the dictionary includes: Food Source. Food Function. Food Use. Regulatory Information. Physical Properties. Molecular formula. Chemical Structure. Systematic and Trivial Name. Bibliography