Fennema's food chemistry PDF
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FENNEMA’S FOOD CHEMISTRY F I F T H E D I T I O N edited by Srinivasan Damodaran Kirk L. Parkin CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper Version Date: 20170124 International Standard Book Number-13: 978-1-4822-0812-2 (Paperback) 978-1-4822-4361-1 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material repro- duced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifica- tion and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Fennema, Owen R. | Damodaran, Srinivasan. | Parkin, Kirk L. (Kirk Lindsay), 1955- Title: Fennema’s food chemistry. Other titles: Food chemistry Description: Fifth edition / [edited by] Srinivasan Damodaran & Kirk L. Parkin. | Boca Raton : CRC Press, 2017. | Includes bibliographical references and index. Identifiers: LCCN 2016027062| ISBN 9781482243611 (hardback : alk. paper) | ISBN 9781482208122 (pbk. : alk. paper) | ISBN a9781482208139 (e-book) | ISBN 9781482243666 (e-book) | ISBN 9781482208146 (e-book) Subjects: LCSH: Food--Analysis. | Food--Composition. Classification: LCC TX541 .F65 2017 | DDC 664/.07--dc23 LC record available at https://lccn.loc.gov/2016027062 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface..............................................................................................................................................vii Memorial Resolution of the Faculty of the University of Wisconsin–Madison ...............................ix Editors ............................................................................................................................................xiii Contributors .....................................................................................................................................xv Chapter 1 Introduction to Food Chemistry ...................................................................................1 Owen R. Fennema, Srinivasan Damodaran, and Kirk L. Parkin Section i Major Food components Chapter 2 Water and Ice Relations in Foods ...............................................................................19 Srinivasan Damodaran Chapter 3 Carbohydrates.............................................................................................................91 Kerry C. Huber and James N. BeMiller Chapter 4 Lipids ........................................................................................................................171 David Julian McClements and Eric Andrew Decker Chapter 5 Amino Acids, Peptides, and Proteins .......................................................................235 Srinivasan Damodaran Chapter 6 Enzymes ...................................................................................................................357 Kirk L. Parkin Chapter 7 Dispersed Systems: Basic Considerations ................................................................467 Ton van Vliet and Pieter Walstra Section ii Minor Food components Chapter 8 Vitamins ...................................................................................................................543 Jesse F. Gregory III Chapter 9 Minerals ...................................................................................................................627 Dennis D. Miller v vi Contents Chapter 10 Colorants ..................................................................................................................681 Steven J. Schwartz, Jessica L. Cooperstone, Morgan J. Cichon, Joachim H. von Elbe, and M. Monica Giusti Chapter 11 Flavors ......................................................................................................................753 Robert C. Lindsay Chapter 12 Food Additives .........................................................................................................803 Robert C. Lindsay Chapter 13 Bioactive Food Components: Nutraceuticals and Toxicants ....................................865 Hang Xiao and Chi-Tang Ho Section iii Food Systems Chapter 14 Characteristics of Milk .............................................................................................907 David S. Horne Chapter 15 Physiology and Chemistry of Edible Muscle Tissues ..............................................955 Gale M. Strasburg and Youling L. Xiong Chapter 16 Postharvest Physiology of Edible Plant Tissues ......................................................1017 Christopher B. Watkins Index ............................................................................................................................................1087 Preface Welcome to the fifth edition of Fennema’s Food Chemistry. The 11-year interval from the fourth edition has prompted transitions in contributors and content evoked by the waxing and waning of careers, and discoveries based on another decade of research and development. New contributors and co-contributors appear for chapters on “Water and Ice”, “Colorants”, “Bioactive Substances: Nutraceuticals and Toxicants”, “Characteristics of Milk” and “Postharvest Physiology of Edible Plant Tissues”. The Chapters titled ‘’Physical and Chemical Interactions of Components in Food Systems” and “Impact of Biotechnology on Food Supply and Quality” have been omitted from the 5th Edition. In contrast, some things never changed. Dr. Robert Lindsay has been the sole author of the “Food Additives” chapter in all five editions (titled “Other desirable constituents of food” in the first edition) and “Food Flavors” in the second through the fifth edition, despite our efforts to find a better contributor. Some acts are just tough to follow. We are greatly appreciative of the authors’ efforts in preparing the fifth edition, for the seriousness and dedication they invested in preparing chapter revisions and complete rewrites to bring the content of Fennema’s Food Chemistry up to date as much as possible. On a very sad and somber note, many of you are aware that Dr. Owen Fennema made his final transition in life in August 2012. Sir Isaac Newton said, “If I have seen further it is by standing upon the shoulders [sic] of giants.” For those of us privileged to have had our lives touched by Owen, we have benefited from the perch of insight he offered, enabling us to see further than we could have on our own. He also inspired us by the manner in which he conducted himself as a scientist, profes- sional, and human being. This fifth edition is dedicated to Dr. Owen Fennema, and, in that context, we share with you the following two documents. Srinivasan Damodaran and Kirk L. Parkin Madison, Wisconsin, USA vii Memorial Resolution of the Faculty of the University of Wisconsin–Madison ON THE DEATH OF PROFESSOR EMERITUS OWEN R. FENNEMA Professor Emeritus Owen Fennema, age 83, of Middleton, passed away due to complications from bladder cancer, surrounded by family on Wednesday, August 1, 2012, at Agrace Hospice Care. Owen was born on January 23, 1929, in Hinsdale, Illinois, the son of Nicolas (a dairy plant owner) and Fern (First) Fennema. He moved to Winfield, Kansas graduating from high school in 1946. He met his beloved wife, Elizabeth (nee Hammer) in high school and they were married on August 22, 1948. Owen attended Kansas State University, obtained a B.S. degree in Dairy Industry in 1950, and promptly completed an M.S. degree in Dairy Industry at UW-Madison in 1951. Owen served from 1951 to 1953 as 2nd Lieutenant Ordnance in the U.S. Army, stationed in Fort Hood, Texas. He and Elizabeth moved to Minneapolis, MN in 1953 where Owen worked for the Pillsbury Company in the research department. In 1957, they moved to Madison where Owen went to graduate school and received his Ph.D. in Dairy and Food Industries (minor in biochemistry) in 1960. Owen was hired as an Assistant Professor in food chemistry in 1960, was promoted to Associate (1964) and Full Professor (1969), served as department Chair 1977–1981, and remained a Professor of Food Science at UW-Madison until his retirement in 1996. During that time, he excelled in every facet of his service to the Food Science department, The College of Agricultural and Life Sciences, the UW-Madison campus, the Food Science profession, and international community. In research, Professor Fennema positioned his group at the leading edge in several areas, the most noteworthy and formative being low temperature biology of foods and model food systems, and edible films. Holistic approaches were taken to define and understand the physi- cal, chemical and biological behaviors of food systems that affect characteristics related to food quality. His fundamental discoveries of the complexities of interactions between phase behav- ior, (bio)chemical reactivity and solute transport in food systems evolved scientific paradigms in these areas, many of which still guide professionals today. Revealing the nature, influence and control of water and ice in foods was a mainstay of Professor Fennema’s research career as reflected by the content of his several hundred scholarly publications and book chapters, along with ~60 theses/dissertations completed by the graduate students he mentored. Among the many honors and awards Owen received for his research activities, the most prestigious were Fellow, and Advancement of Application of Agricultural and Food Chemistry Award, the high- est honor from the Agricultural and Food Chemistry Division of American Chemical Society (ACS); Fellow from the Institute of Food Technologists (IFT) and the Nicholas Appert Award (IFT’s highest honor); and the Honorary Doctoral degree in Agriculture and Environmental Science from Wageningen Agricultural University, The Netherlands. In the classroom, Professor Fennema was a gifted communicator and facilitator of student learning. He was legendary in his meticulous organization of course content, and his lectures were crystal clear, like the “water and ice” he frequently studied in research. His focus on explaining principles, coupled with illustrated examples (updated regularly) provided students ix
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