During the 15 years that have elapsed since the first Czech edition of the textbook The Chemistry of Food was published, many important monographs and scientific articles from various areas of food science have appeared in the literature, thanks to developments in analytical instrumentation and advances in the knowledge in the field of food technology. All these, plus the interest expressed by the readers, were the impetus that led to the third Czech edition of the book in 2009. This first English edition of The Chemistry of Food has remained essentially unchanged in terms of the basic structure of the 12 chapters and the majority of the text, tables, figures and formulae. Certain specific parts, however, have, necessarily, been revised, supplemented and updated.
The Chemistry of Food is the result of many years of experience by workers at the Department of Food Chemistry and Analysis (now Department of Food Analysis and Nutrition), Institute of Chemical Technology in Prague, through the teaching of this subject, plus other related topics taught in the Faculty of Food and Biochemical Technology. The reader will first be introduced to the chemical composition of foods, the important properties of food components and their functions. After these set descriptions, subsequent sections deal with the changes and reactions that occur, or may occur, in foods under certain conditions. It is necessary for the reader to be able to understand the context and complexity of all the processes taking place in foods. As in the previous Czech editions, the authors have tried to reduce to a minimum the amount of text, as is typical for textbooks on biochemistry, microbiology, organic, inorganic and physical chemistry, so that it should not be necessary to consult other specialised textbooks too often, but, at the same time, ensuring the text is dear to both students and professionals.
The textbook contains an introductory chapter and then 11 chapters dealing with the main and accessory nutrients that determine the nutritional and energy value of food raw materials and foods. There is a chapter describing amino acids, peptides and proteins, a chapter dealing with fats, oils and other lipids, as well as chapters on carbohydrates, vitamins, mineral substances and water. Another chapter considers compounds responsible for the aroma, taste and colour attributes that determine the sensory quality of food raw materials and foods. The remaining chapters discuss substances that affect, or may affect, the hygienic-toxicological quality of food raw materials and foods, including antinutritional, toxicand other biologically active food components, food additives and food contaminants.
The third Czech edition featured the work of many workers from the Department of Food Chemistry and Analysis, along with colleagues from other departments of the Faculty of Food and Biochemical Technology and also external authors. Jan Panek acted as a co-author of the chapters dealing with the main nutrients, and Helena Cizkova and Michal Voldrich participated in these and other chapters. Co-authors of the chapter on amino acids, peptides and proteins were Karel Cejpek and Roman Kubec, of the chapter on fats, oils and other lipids Jana Dostalova and Vladimir Filip, of the chapter on carbohydrates Karel Cejpek and Kamila Mikova, of the chapter on minerals Richard Koplik, of the chapter on flavour-active substances Jan Savel, of the chapter on pigments and other colourants Jana Dostalova, of the chapter of antinutritional and toxic substances Pavel Kalac and Premysl Slanina, and of the chapter on contaminants Jaroslav Dobias, Marek Dolezal and Jana Hajslova. The co-authors of the sections dealing with food legislation were Vladimir Kocourek and Kamila Mikova. Most of these co-authors were also involved in the first and second Czech editions of this publication. In addition, co-authors of the first and second Czech editions included Jan Pokorny (the chapter on fats, oils and other lipids), Jiri Davidek (the chapter on vitamins and contaminants), Tomas Davidek (the chapter on carbohydrates), Karel Hrncirik (chapters on vitamins and antinutritional and toxic compounds) and Helena Valentova (the chapter on pigments and other colourants). I would like to take this opportunity to thank all of my co-authors and other colleagues for their thorough work. Considerable thanks are also due to the reviewers of the first Czech edition, Prof. Ing. Alexander Pribela, DSc. (Slovak University of Technology in Bratislava, Slovak Republic) and Ass. Prof. RNDr Jan Stanek, PhD, who also did a great deal of hard work on the project.
The co-authors of the Czech editions were Ass. Prof. Ing. Karel Cejpek, Ing. Helena Cizkova, PhD, Prof. Ing. Jiri Davidek, DSc., Ass. Prof. Ing. Jaroslav Dobias, PhD, Ass. Prof. Ing. Marek Dolezal, Prof. Ing. Jana Dostalova, PhD, Prof. Ing. Vladimir Filip, PhD, Prof. Ing. Jana Hajslova, PhD, Prof. Ing. Vladimir Kocourek, PhD, Prof. Dr Ing. Richard Koplik, Ass. Prof. Ing. Kamila Mikova, PhD, Ass. Prof. Ing. Jan Panek, PhD, Prof. Ing. Jan Pokorny, DSc., Ass. Prof. Dr Ing. Katerina Riddellova and Prof. Ing. MichalVoldrich, PhD, staff of the Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague. External co-authors were Ing. Tomas Davidek, PhD (Nestle, Orbe, Switzerland), Ing. Karel Hrncirik, PhD (Unilever, Vlaardingen, The Netherlands), Prof. Ing. Pavel Kalac, PhD (University of South Bohemia, Ceske Budejovice), Ing. Roman Kubec, PhD (University of South Bohemia, Ceske Budejovice), Prof. Premysl Slanina, DVM,PhD (National Food Administration, Uppsala, Sweden), Ass. Prof.Ing. Jan Savel, PhD (Budweiser Budvar n.p., Ceske Budejovice) and Ing. Helena Valentova, PhD (Hugli Food Ltd, Zasmuky).

PREFACE vii

ABOUT THE COMPANION WEBSITE ix

CHAPTER1 INTRODUCTION 1

CHAPTER 2 AMINO ACIDS, PEPTIDES AND PROTEINS 4

2.1 Introduction 4

2.2 Amino acids 4

2.3 Peptides 27

2.4 Proteins 35

2.5 Reactions 63

CHAPTER 3 FATS, OILS AND OTHER LIPIDS 87

3.1 Introduction 87

3.2 Classification 87

3.3 Fatty acids 88

3.4 Homolipids 108

3.5 Heterolipids 123

3.6 Miscellaneous simple and complex lipids 129

3.7 Substances accompanying lipids 132

3.8 Reactions 145

CHAPTER 4 SACCHAJUDES 198

4.1 Introduction 198

4.2 Monosaccharides 199

4.3 Derivatives of monosaccharides 207

4.4 Oligosaccharides 217

4.5 Polysaccharides 230

4.6 Complex saccharides 278

4.7 Reactions 280

CHAPTER 5 VITAMINS 335

5.1 Introduction 335

5.2 Vitamin A 337

5.3 Vitamin D 345

5.4 Vitamin E 349

5.5 Vitamin K 356

5.6 Thiamine 359

5.7 Riboflavin 364

5.8 Niacin 367

5.9 Pantothenic acid 370

5.10 Pyridoxal, pyridoxol and pyridoxamine 372

5.11 Biotin 375

5.12 Folacin 377

5.13 Corrinoids 380

5.14 Vitamin C 384

5.15 Other active substances 396

CHAPTER 6 MINERALS 402

6.1 Introduction 402

6.2 Chemistry of minerals 404

6.3 Essential elements 416

6.4 Non-essential elements 442

6.5 Toxic elements 444

6.6 Toxic inorganic anions 451

6.7 Radionuclides 454

CHAPTER 7 WATER 459

7.1 Introduction 459

7.2 Drinking water 459

7.3 Water in foods 463

7.4 Structure 464

7.5 Properties 466

7.6 Interactions 466

7.7 Phase interfaces 473

7.8 Food dispersed systems 477

7.9 Water activity 494

CHAPTER 8 FLA FOUR-ACTIVE COMPOUNDS 499

8.1 Introduction 499

8.2 Odour-active substances 500

8.3 Taste-active substances 621

CHAPTER9 PIGMENTS AND OTHER COLORANTS 656

9.1 Introduction 656

9.2 Tetrapyrroles 657

9.3 Other nitrogen pigments 669

9.4 Flavonoids 677

9.5 Xanthones 699

9.6 Curcuminoids 701

9.7 Isochromenes 701

9.8 Quinoid pigments 703

9.9 Carotenoids 713

9.10 Iridoids 730

9.11 Other terpenoid pigments 730

9.12 Enzymatic browning reactions 732

CHAPTER 10 ANTINUTRITIONAL, TOXIC AND OTHER BIOACTIVE COMPOUNDS 741

10.1 Introduction 741

10.2 Antinutritional compounds 743

10.3 Toxic compounds 747

CHAPTER 11 FOOD ADDITIVES 847

11.1 Introduction 847

11.2 Substances prolonging the shelf life of foods 848

11.3 Substances regulating odour and taste 863

11.4 Substances modifying colour 875

11.5 Substances modifying texture 882

11.6 Substances increasing biological value 888

11.7 Other food additives 888

CHAPTER12 FOOD CONTAMINANTS 892

12.1 Introduction 892

12.2 Technological contaminants 894

12.3 Microbial toxins 942

12.4 Persistent organohalogen contaminants 963

12.5 Chlorinated aliphatic hydrocarbons 999

12.6 Pesticides 999

12.7 Veterinary drugs 1022

12.8 Contaminants from packaging materials 1031

BIBLIOGRAPHY 1041

INDEX 1079

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