Plant Pigments, Flavors and Textures
The Chemistry and Biochemistry of Selected Compounds
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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
References
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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