FOOD CHEMISTRY 4TH REVISED AND EXTENDED EDITION

NAME              : IKA YUNI PESPARANI

NIM                 : ACC 111 0045

PRODI             : PENDIDIKAN KIMIA

M.KULIAH               : SBKE

RESENSI

JUDUL                      : FOOD CHEMISTRY 4^TH REVISED AND EXTENDED EDITION

PENGARANG         : H.D BELITZS , W. GROSCH , P. SCHIEBERLE

PENERBIT               : le-tex publishing services oHG, Leipzig

TEBAL HALAMAN : 1114 halaman (With 481 Figures, 923 Formulas and 634 Tables

SAMPUL                   : acid-free paper

EDISI                         : KE EMPAT

PENDAHULUAN ( Versi Pengarang )

A.    Tujuan

The fourth edition of the “Food Chemistry” textbook is a translation of the sixth

German edition of this textbook. It 

follows a general concept as detailed in the

preface to the first edition given below. All chapters have been carefully checked

and updated with respect to the latest developments, if required. Comprehensive

changes have been made in Chapters 9 (Contaminants), 18 (Phenolic Compounds),

20 (Alcoholic Beverages) and 21 (Tea, Cocoa). The following topics were newly

added:

• the detection of BSE and D-amino acids,

• the formation and occurrence of acrylamide and furan,

• compounds having a cooling effect,

• technologically important milk enzymes,

• the lipoproteins of egg yolk,

• the structure of the muscle and meat aging,

• food allergies,

• the baking process,

• the reactivity of oxygen species in foods,

• phytosterols,

• glycemic index,

• the composition of aromas was extended: odorants (pineapple, raw and cooked

mutton, black tea, cocoa powder, whisky) and taste compounds (black tea,

roasted cocoa, coffee drink).

The production data for the year 2006 were taken from the FAO via Internet. The

volume of the book was not changed during the revision as some existing chapters

were shortened.

The very rapid development of food chemistry and technology over the last two

decades, which is due to a remarkable increase in the analytical and manufacturing

possibilities, makes the complete lack of a comprehensive, teaching or reference

text particularly noticeable. It is hoped that this textbook of food chemistry will

help to fill this gap. In writing this volume we were able to draw on our experience

from the lectures which we have given, covering various scientific subjects, over

the past fifteen years at the Technical University of Munich.

The book focuses on the chemistry of foodstuffs and does not consider national

or international food regulations.

Manfaat         : Penulisan e-book ini memberikan hal yang positif , menambah ilmu pengetahuan dan informasi yang terkandung di dalam nya.

Sasaran          : Untuk seluruh pembaca umum , pembaca ( mahasiswa , dosen , guru) peneliti kimia , masyarakat.

Komentar isi  :

Bagus , baik , banyak yang dapat diambil dari data tersebut , dan bisa menambah ilmu pengetahuan tentang food chemistry.

Di dalam ebook ini , kita mengetahui tentang food chemistry dimana didalam nya terkandung tentang makanan yang mengandung kimia. Seperti :

Water terdiri dari :

Structure

WaterMolecule

LiquidWater and Ice

Effect on Storage Life

Water Activity

Water Activity as an Indicator

Phase Transition of Foods Containing Water

Amino Acids, Peptides, Proteins terdiri dari

Amino Acids

General Remarks

Classification, Discovery and Occurrence

Discovery and Occurrence

Physical Properties

Dissociation

Configuration and Optical Activity

Solubility

UV-Absorption

Chemical Reactions

Esterification of Carboxyl Groups

Reactions of Amino Groups

Acylation

Alkylation and Arylation

 Carbamoyl and Thiocarbamoyl Derivatives

Reactions with Carbonyl Compounds

Reactions Involving Other Functional Groups

Lysine

Arginine

Aspartic and Glutamic Acids

Serine and Threonine

 Cysteine and Cystine

Methionine

Tyrosine

Reactions of Amino Acids at Higher Temperatures

Acrylamide

Mutagenic Heterocyclic Compounds

Synthetic Amino Acids Utilized for Increasing

the Biological Value of Food (Food Fortification)

 Glutamic Acid

Aspartic Acid

Lysine

 Methionine

Phenylalanine

Threonine

Tryptophan

Sensory Properties

Peptides

General Remarks, Nomenclature

Physical Properties

Dissociation

Sensory Properties

Individual Peptides

Glutathione

Carnosine, Anserine and Balenine

Nisin

Lysine Peptides

Other Peptides

Proteins

Amino Acid Sequence

Amino Acid Composition, Subunits

Terminal Groups

Partial Hydrolysis

Sequence Analysis

 Derivation of Amino Acid Sequence

from the Nucleotide Sequence of the Coding Gene

Conformation

Extended Peptide Chains

Secondary Structure (Regular Structural Elements)

 Helical Structures

 Reverse Turns Super-Secondary Structures

Tertiary and Quaternary Structures

Fibrous Proteins

Globular Proteins

 Quaternary Structures

Denaturation

Physical Properties

Dissociation

 Optical Activity

Solubility, Hydration and Swelling Power

Foam Formation and Foam Stabilization

Gel Formation

Emulsifying Effect

Chemical Reactions

Lysine Residue

ReactionsWhich Retain the Positive Charge

Reactions Resulting in a Loss of Positive Charge

Reactions Resulting in a Negative Charge

Reversible Reactions

Arginine Residue

Glutamic and Aspartic Acid Residues

Cystine Residue (cf. also Section 1.2.4.3.5)

 Cysteine Residue (cf. also Section 1.2.4.3.5)

 Methionine Residue

Histidine Residue

ryptophan Residue

Tyrosine Residue

Bifunctional Reagents

Reactions Involved in Food Processing

 Enzyme-Catalyzed Reactions

Proteolytic Enzymes

Serine Endopeptidases

Cysteine Endopeptidases

Metalo Peptidases

Aspartic Endopeptidases

Chemical and Enzymatic Reactions

ChemicalModification

Acylation

Alkylation

Redox Reactions Involving Cysteine and Cystine

EnzymaticModification

 Dephosphorylation

 Plastein Reaction

Cross-Linking

Texturized Proteins

StartingMaterial

Texturization

Spin Process

Extrusion Process

Kemudian ada enzyme , lipids , karbohidrat , aroma compounds , vitamins , mineral , food additivies , food contamination , milk and dairy products,eggs , meats , Fish,Whales, Crustaceans, Mollusks, Edible Fats and Oils , Cereals and Cereal Products , Legumes , Vegetables and Vegetable Products , Fruits and Fruit Products , Sugars, Sugar Alcohols and Honey, Alcoholic Beverages , Coffee, Tea, Cocoa , Spices, Salt and Vinegar , DrinkingWater, Mineral and TableWater yang semua nya ada komponen senyawa , struktur , dan analisis nya.

Ebook ini memiliki keunggulan tersendiri dari buku-buku yang lain. Karena ini merupakan elektronik buku  , yang bisa didapatkan secara gratis dan juga berbayar.

Kelemahan buku :

Buku tersebut merupakan translate dari jerman. Jadi masih belum mengetahui secara pasti tentang translate tersebut. Kemudian di dalam bentuk table , masih kurang nya “keterangan “  untuk melengkapi nya. Kemudian untuk gambar senyawa kurang ada nya pewarnaan di dalam ebook tersebut, biar lebih jelas dalam penjelasan sebaiknya diberi warna agar bisa dibedakan.

Kelebihan buku :

Di dalam ebook ini , materi yang terkandung di dalam nya sudah mencakup keseluruhan atau secara terperinci dijelaskan , kemudian dilengkapi dengan 481 Figures, 923 Formulas and 634 Tables

Kesimpulan    :

Tanggapan : Di dalam buku ini banyak mengandung informasi yang dapat kita ambil dan kita lakukan dalam kehidupan kita dalam keseharian , karena

Foods are materials which, in their naturally occurring, processed or cooked forms, are consumed by humans as nourishment and for enjoyment. The terms “nourishment” and “enjoyment” introduce two important properties of foods: the nutritional value and the hedonic  value. The former is relatively easy to quantify since all the important nutrients are known and their effects are defined. Furthermore, there are only a limited number of nutrients. Defining the hedonic value of a food is more difficult because such a definition must take into account all those properties of a food, such as visual appeal, smell, taste and texture, which interact with the senses. These properties can be influenced by a large number of compounds which in part have not even been identified. Besides their nutritional and hedonic values, foods are increasingly being judged according to properties which determine their handling. Thus, the term “convenience foods”. An obvious additional requirement of a food is that it be free from toxic materials.

Ajakan :

Di dalam keseharian , banyak sekali yang dapat kita jumpai , salah satu nya adalah makanan. Makanan sangat penting bagi kesehatan tubuh kita , banyak sekali komponen-komponen yang terdapat di dalam nya. Karena itu sangatlah penting untuk kita membaca buku ini , karna akan sangat berguna bagi kita.