Plant Pigments, Flavors and Textures

Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

1st Edition - January 28, 1979

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  • Author: N.A.M. Eskin
  • eBook ISBN: 9780323159531

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Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.

Table of Contents

  • Preface

    Section I Food Pigments: Deterioration and Stabilization

    Chapter 1 Tetrapyrrole Derivatives: Chlorophylls

    I. Introduction

    II. Pheophytin Formation

    III. Chlorophyllide and Pheophorbide Formation

    IV. Oxidative Changes

    V. Effect of Thermal Processing

    VI. Regreening of Processed Vegetables

    VII. Preservation of Chlorophyll Pigments

    Chapter 2 Isoprenoid Derivatives: Carotenoids

    I. Introduction

    II. Oxidative Changes

    III. Isomerization

    IV. Physical State of Carotenes

    Chapter 3 Benzopyran Derivatives: Anthocyanins and Flavonoids

    I. Introduction

    II. Enzymatic Degradation

    III. Nonenzymatic Degradation

    IV. Metal Complexing Effects

    Section II Natural Flavor Compounds of Foods: Their Biogenesis and Effects on Quality

    Chapter 4 Sulfur Compounds: Biogenesis

    I. Introduction

    II. Alliums

    III. Shiitake Mushroom C-S Lyase System

    IV. Brassica

    Chapter 5 Terpenoids and Flavonoids

    I. Introduction

    II. Biosynthesis of Terpenoids

    III. Limonin and Delayed Bitterness

    IV. Flavonoids and Bitterness in Citrus Fruits

    Chapter 6 Aldehydes, Alcohols, and Esters: Biogenesis

    I. Introduction

    II. Tomato Volatiles

    III. Sensory Properties of Short-Chain Aldehydes and Alcohols

    IV. Regeneration of Tomato Volatiles

    V. Banana Volatiles

    Section III Textural Components of Food: Chemistry, Physical Structure, and Effects on Quality

    Chapter 7 The Plant Cell Wall: Cellulose and Hemicellulose

    I. Introduction

    II. Cellulose Microfibrils

    III. Cellulases

    IV. Hemicelluloses

    V. Hemicellulases

    Chapter 8 Pectic Substances

    I. Introduction

    II. Cell Wall Components

    III. Pectic Enzymes

    IV. Pectolytic Enzymes and Cell Wall Isolates

    V. EflFect of Calcium Ions on the Texture of Canned Fruits and Vegetables

    Chapter 9 Lignin

    I. Introduction

    II. Chemical Nature of Lignin

    III. Lignin Biosynthesis

    IV. Enzymatic Control of Lignification in Swede Root Disks

    V. Pentose Phosphate Pathway and Lignification

    VI. Sclereid Formation in Pears

    VII. Lignification and the Quality of Asparagus

    Chapter 10 Proteins

    I. Introduction

    II. Structure of Extensin

    III. Extensin Biosynthesis

    IV. Callose Formation in Fruits


    Subject Index

Product details

  • No. of pages: 236
  • Language: English
  • Copyright: © Academic Press 1979
  • Published: January 28, 1979
  • Imprint: Academic Press
  • eBook ISBN: 9780323159531

About the Author

N.A.M. Eskin

Affiliations and Expertise

Department of Foods & Nutrition Faculty of Human Ecology, University of Manitoba, Winnipeg, Canada R3T 2N2

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