Sabtu, 09 Maret 2013

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 4TH 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.

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