CHEMISTRY AND FOOD CHEMISTRY OVERVIEW Review of Chemistry Organic Chemistry Physical Chemistry Inorganic Chemistry Food Chemistry Organization of This Book FOOD ANALYSIS Proximate Analysis Column Chromatographic Analysis Photometric Analysis STATISTICAL ANALYSIS The Potato Chip Scenario Descriptive Statistics Distribution Curves Testing Hypothesis Statistical Procedures for Calibration Analysis of Variance (ANOVA) CARBOHYDRATES Monosaccharides Sucrose and Other Disaccharides Starch Pectin Alginate Xanthan and Microbial Exo-Polysaccharides Guar, Tara and Locust Bean Gum Functionality of Polysaccharides LIPIDS AND FAT REPLACERS Processing Edible Oils Fatty Acids Chemical Reactivity of Fats and Oils Physical Properties of Triacylglycerides Functionality of Fats and Oils Fat Replacers and Mimetics PROTEINS Protein Classification Protein Structure Stabilization of Protein Structure Protein Hydration Denaturation Protein Ingredients Technology PRINCIPLES OF FOOD MATERIAL SCIENCE Kinetics of Free Radical Reactions Polymer Structure Order-Disorder Transitions Within Materials Biopolymer Conformation and Shape Solution Tertiary Structure Solid State Tertiary Structure Techniques in Food Material Science FOOD RHEOLOGY Stress-Strain Curves On the Nature of Solid and Liquid Foods Measuring the Rheology of Solids Solid and Jelly-Like Foods Liquid Foods Measuring Viscosity-Cone Viscometer Sensory Evaluation of Texture NON-ENZYMATIC OXIDATION Characteristics of Food Oxidation Reactive Oxygen Species Catalyzing Food Oxidation Antioxidants Lipid Oxidation - Practical Aspects MAILLARD REACTION Maillard Reaction Chemistry of the Maillard Reaction Productions of the Maillard Reaction Variables Affecting the Maillard Reaction Concurrent Enzymes and Browning FOOD ENZYMES Enzyme Kinetics Michaelis-Menten Equation Enzyme Inactivation Enzyme Isolation and Purification Food Quality Related Enzymes POST-HARVEST CHEMISTRY Metabolic Design and Engineering Senescence and Fresh Food Quality Membrane Senescence Patterns of Fruit Growth and Ripening Molecular Biology of Fruit Ripening Biochemical Changes in Muscle Foods Post-Harvest Versus Post-Mortem Changes Properties of Triacylglycerides Functionality of Fats and Oils Fat Replacers and Mimetics PROTEINS Protein Classification Protein Structure Stabilization of Protein Structure Protein Hydration Denaturation Protein Ingredients Technology PRINCIPLES OF FOOD MATERIAL SCIENCE Kinetics of Free Radical Reactions Polymer Structure Order-Disorder Transitions Within Materials Biopolymer Conformation and Shape Solution Tertiary Structure Solid State Tertiary Structure Techniques in Food Material Science FOOD RHEOLOGY Stress-Strain Curves On the Nature of Solid and Liquid Foods Measuring the Rheology of Solids Solid and Jelly-Like Foods Liquid Foods Measuring Viscosity-Cone Viscometer Sensory Evaluation of Texture NON-ENZYMATIC OXIDATION Characteristics of Food Oxidation Reactive Oxygen Species Catalyzing Food Oxidation Antioxidants Lipid Oxidation - Practical Aspects MAILLARD REACTION Maillard Reaction Chemistry of the Maillard Reaction Productions of the Maillard Reaction Variables Affecting the Maillard Reaction Concurrent Enzymes and Browning FOOD ENZYMES Enzyme Kinetics Michaelis-Menten Equation Enzyme Inactivation Enzyme Isolation and Purification Food Quality Related Enzymes POST-HARVEST CHEMISTRY Metabolic Design and Engineering Senescence and Fresh Food Quality Membrane Senescence Patterns of Fruit Growth and Ripening Molecular Biology of Fruit Ripening Biochemical Changes in Muscle Foods Post-Harvest Versus Post-Mortem Changesof Food Oxidation Reactive Oxygen Species Catalyzing Food Oxidation Antioxidants Lipid Oxidation - Practical Aspects MAILLARD REACTION Maillard Reaction Chemistry of the Maillard Reaction Productions of the Maillard Reaction Variables Affecting the Maillard Reaction Concurrent Enzymes and Browning FOOD ENZYMES Enzyme Kinetics Michaelis-Menten Equation Enzyme Inactivation Enzyme Isolation and Purification Food Quality Related Enzymes POST-HARVEST CHEMISTRY Metabolic Design and Engineering Senescence and Fresh Food Quality Membrane Senescence Patterns of Fruit Growth and Ripening Molecular Biology of Fruit Ripening Biochemical Changes in Muscle Foods Post-Harvest Versus Post-Mortem Changes.