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By Jan Velisek

ISBN-10: 1118383842

ISBN-13: 9781118383841

A middle topic in nutrients technology, foodstuff chemistry is the examine of the chemical composition, tactics and interactions of all organic and non-biological parts of meals.

This ebook is an English language translation of the author's Czech-language foodstuff chemistry textbook.

The first 1/2 the publication comprises an introductory bankruptcy and 6 chapters facing major macro- and micronutrients, and the basic dietary elements that make sure the dietary and effort worth of nutrients uncooked fabrics and foods.

It comprises chapters dedicated to amino acids, peptides and proteins, fat and different lipids, carbohydrates, supplementations, mineral elements and water. the second one half the publication offers with compounds liable for odour, flavor and color that confirm the sensory caliber of nutrition fabrics and meals. It extra comprises chapters dedicated to antinutritional, poisonous and different biologically energetic elements, nutrients ingredients and contaminants.

Students, academics and foodstuff technologists will locate this publication an important reference on particular information regarding the adjustments and reactions that take place in the course of nutrients processing and garage and percentages how you can deal with them. Nutritionists and those that have an interest in fit food will locate information regarding foodstuff, novel meals, natural meals, nutraceuticals, supplements, antinutritional elements, meals ingredients and contaminants.

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This was first termed by the European Union (EU) in Regulation (EC) No. 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. An example of a novel food is margarine containing phytosterols that help to reduce the blood cholesterol level. Other examples include canola oil produced from rapeseed with low levels of both erucic acid and glucosinolates and exotic fruits and vegetables, which have a long history of safe use. Functional foods are defined as foods (beverages) having disease preventing and/or health promoting benefits in addition to their nutritive or processing value.

Limiting amino acids are distinct from non-essential amino acids that the body can synthesise and are therefore sometimes used for food and animal feed enrichment. In rapidly growing organisms (such as infants, for instance), some non-essential amino acids (arginine and histidine), which the young organism cannot synthesise in sufficient quantities, become essential amino acids. These amino acids are sometimes called semi-essential amino acids. Arginine is synthesised at a rate that is insufficient to meet the growth needs of the body, and the majority of it that is synthesised is cleaved to form urea.

Threonine residues in proteins are also esterified fairly frequently with phosphoric acid yielding O- phosphothreonine. Phosphatidyl-l-threonine was first detected in animal brains and tuna muscle, before it was characterised definitively as a minor component of neurons, macrophages, viruses and some bacterial species. 2 Other amino acids Plants and microorganisms are able to generate all 21 amino acids necessary for protein synthesis, and they can additionally synthesise many more. Foods contain numerous other less common amino acids in addition to those that are constituents of proteins (proteinogenic) and modified proteinogenic amino acids.

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The Chemistry of Food by Jan Velisek


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