Plant Pigments, Flavors and Textures

The Chemistry and Biochemistry of Selected Compounds

1st Edition - January 28, 1979
Author: N.A.M. Eskin
Language: English
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 1 5 9 5 3 - 1

Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments,… Read more

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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.

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

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N.A.M. Eskin