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Mechanism and Theory in Food Chemistry.

Mechanism and Theory in Food Chemistry

As the Foreword says, this is probably a unique book on food chemistry. Generally, such books are purely descriptive and rarely place any emphasis on mechanisms underlying the chemical reactions that occur in food during processing or storage. Nor do they usually examine interactions among the components of food. In this text the author has stressed the principles of reaction mechanisms and details what is known to occur and what is expected to occur from a knowledge of organic chemical reactions. Such an approach unifies the themes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification and other reactions that occur.

In the text the various presentations are accompanied by numerous chemical equations and illustrations. This emphasis on reactions is intended to provide a clear picture of the underlying chemistry; in fact, there are at least 500 chemical equations set out here. There is also emphasis on interactions between food constituents which relate to individual food systems. A series of appendices ensure the reader understands some of the chemistry concepts that are necessary for understanding reaction mechanisms.

The chapter titles run: Lipids; Proteins; Carbohydrates; Colorants; Enzymes; Flavours; Sweeteners, Natural toxicants; Additives; and Vitamins. The book also features presentations on radical reactions involving proteins, lipids and other constituents, and discussions of the chemistry of non enzymatic browning reactions, of metallopophryns and their molecular structures and coordination chemistry, together with the biochemical mechanisms of enzymes.
COPYRIGHT 1989 Food Trade Press Ltd.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1989
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