Peter C.K. CheungEditor-in-Chief
Bhavbhuti M. MehtaEditor
Handbook of FoodChemistry
With 209 Figures and 179 Tables
Editor-in-ChiefPeter C.K. CheungFood and Nutritional Sciences ProgramSchool of Life SciencesThe Chinese University of Hong KongShatin, New TerritoriesHong Kong, China
EditorBhavbhuti M. MehtaDairy Chemistry DepartmentSheth M.C. College of Dairy ScienceAnand Agricultural UniversityAnand, Gujarat, India
ISBN 978-3-642-36604-8 ISBN 978-3-642-36605-5 (eBook)ISBN 978-3-642-36606-2 (print and electronic bundle)DOI 10.1007/978-3-642-36605-5
Library of Congress Control Number: 2015950199
Springer Heidelberg New York Dordrecht London# Springer-Verlag Berlin Heidelberg 2015This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part ofthe material is concerned, specifically the rights of translation, reprinting, reuse of illustrations,recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission orinformation storage and retrieval, electronic adaptation, computer software, or by similar or dissimilarmethodology now known or hereafter developed.The use of general descriptive names, registered names, trademarks, service marks, etc. in thispublication does not imply, even in the absence of a specific statement, that such names are exemptfrom the relevant protective laws and regulations and therefore free for general use.The publisher, the authors and the editors are safe to assume that the advice and information in this bookare believed to be true and accurate at the date of publication. Neither the publisher nor the authors or theeditors give a warranty, express or implied, with respect to the material contained herein or for any errorsor omissions that may have been made.
Printed on acid-free paper
Springer-Verlag GmbH Berlin Heidelberg is part of Springer Science+Business Media (www.springer.com)
This book is dedicated to my family members:Carmen, Timothy, Rebekah, and Anthony.
Peter C.K. Cheung
Preface
Food chemistry, unlike other branches of chemistry which focus on a particular
class of compounds, is a very broad field that encompasses many different aspects.
Food chemistry is involved not only in the determination of the chemical compo-
sition of the raw materials and food products but also deals with the desirable and
undesirable changes which occur in foods during their production and storage.
Since food is a very complex matrix by its nature, the chemical reactions of its
constituents are very complicated and affect the nutritional value, toxicological and
safety aspects, as well as the sensory quality of the food. Food chemistry is also
closely related to the technological and economic aspects in the food manufacturing
industry, catering, and health food business.
This Handbook is intended to be a comprehensive reference for the various
chemical aspects of foods and food commodities. Apart from the traditional knowl-
edge, this book will cover the most recent research and development of food
chemistry in the areas of functional foods and nutraceuticals, organic and geneti-
cally modified foods, and nanotechnology.
This Handbook is divided into the following seven parts:
Part 1: Introduction encompasses the overview of food chemistry, which includes
the general properties of major and minor food components; the major categories
of food additives including preservatives, dietary ingredients, processing aids,
flavors, sweeteners, colors, and texturizers as well as the applications of these
food additives in general. This part aims at providing some basic information for
those who may not have the background knowledge of food chemistry and can
be read as an independent introductory section.
Part 2: Principles of Chemical Analysis of Food Components provides a very
concise coverage of the basic chemical analysis of food components, which
highlights some classical wet chemistry methods, sampling and sample prepa-
ration, and instrumental food analysis. The purpose of this part is to outline some
of the essentials of food analysis which are used to determine the chemical
composition of food and food commodities mentioned in Part 3.
Part 3: Chemical Composition of Food and Food Commodities is the major section
in this Handbook, which consists of 12 categories including natural foods and
food commodities from plant and animal origin as well as genetically modified
vii
and organic ones. Some common processed food products are also included to
reflect the diversity of food commodities. The information in this part should
give the readers a comprehensive knowledge of the chemical composition of
most of the major food groups listed in a food composition database.
Part 4: Chemical and Toxicological Aspects of Food Contamination is a special
section which aims at covering the various types of toxins from plant and
microbial origins as well as the different chemical toxicants that are likely to
cause food contamination. Both the chemical nature and toxicological aspects of
all these natural and man-made contaminants/toxicants are essential for evalu-
ating the safety of our foods and food products.
Part 5: Nutritional and Toxicological Aspects of the Chemical Changes of Food
Components and Nutrients During Processing focuses on the possible chemical
changes of food components in regard to their nutritional and toxicological
aspects during conventional thermal processing methods including heating,
freezing, and drying as well as the unconventional pressure-assisted thermal
processing. Emphasis in this part is on the chemical degradation of food com-
ponents leading to the formation of harmful substances during processing and
their implications to food safety and health risk.
Part 6: Chemistry of Bioactive Ingredients in Functional Foods and Nutraceuticals
highlights the chemical properties of natural bioactive substances that are from
plant, animal, and microbial origin as well as synthetic ones. This information
will be useful for those who want to apply these substances as bioactive
ingredients in functional foods and nutraceuticals for human consumption.
Part 7: Chemistry of Food Nanotechnology covers a few areas related to food
nanotechnology including an introduction to food nanotechnology and its appli-
cation in food safety via the development of biosensors as well as nanomaterials
used for food processing. It reflects the very rapid and promising development in
food nanotechnology that would attract great attention in the near future.
This book should be appropriate for undergraduates and postgraduates in the
academics and professionals from the various disciplines and industries who are
interested in applying knowledge of food chemistry in their respective fields.
Peter C.K. Cheung
viii Preface
Acknowledgments
We would like to express our most sincere thanks and appreciation to all the section
editors for their strong commitment and hard work for this Handbook as well as all
the chapter authors for their significant contribution. We also sincerely acknowl-
edge the very professional and efficient support by Ms Nivedita Baroi from the
Reference Editorial Office, Springer. The excellent editorial support from
Ms Audrey Wong and her team from Springer (Singapore) has also greatly
facilitated the preparation of this Handbook.
ix
Contents
Part I Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1 Overview of Food Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Bhavbhuti M. Mehta and Peter C.K. Cheung
2 General Properties of Major Food Components . . . . . . . . . . . . . . 15
Christofora Hanny Wijaya, Wahyu Wijaya, and Bhavbhuti M. Mehta
3 General Properties of Minor Food Components . . . . . . . . . . . . . . 55
Christofora Hanny Wijaya, Wahyu Wijaya, and Bhavbhuti M. Mehta
4 Chemical Properties and Applications of Food Additives:
Preservatives, Dietary Ingredients, and Processing Aids . . . . . . . . 75
Pak Nam Albert Chan
5 Chemical Properties and Applications of Food Additives:Flavor, Sweeteners, Food Colors, and Texturizers . . . . . . . . . . . . 101
Pak Nam Albert Chan
Part II Principles of Chemical Analysis of Food Components . . . . 131
6 Classical Wet Chemistry Methods . . . . . . . . . . . . . . . . . . . . . . . . . 133
Semih Otles and Vasfiye Hazal Ozyurt
7 Sampling and Sample Preparation . . . . . . . . . . . . . . . . . . . . . . . . . 151
Semih Otles and Vasfiye Hazal Ozyurt
8 Instrumental Food Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
Semih Otles and Vasfiye Hazal Ozyurt
Part III Chemical Composition of Food and FoodCommodities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
9 Chemical Composition of Bakery Products . . . . . . . . . . . . . . . . . . 191
Cristina M. Rosell and Raquel Garzon
xi
10 Chemical Composition of Beverages and Drinks . . . . . . . . . . . . . . 225
Alan J. Buglass
11 Chemical Composition of Cereals and Their Products . . . . . . . . . 301
Zeynep Tacer-Caba, Dilara Nilufer-Erdil, and Yongfeng Ai
12 Chemical Composition of Eggs and Egg Products . . . . . . . . . . . . . 331
Hoon H. Sunwoo and Naiyana Gujral
13 Chemical Composition of Fat and Oil Products . . . . . . . . . . . . . . 365
Jill K. Winkler-Moser and Bhavbhuti M. Mehta
14 Chemical Composition of Fish and Fishery Products . . . . . . . . . . 403
Zulema Coppes Petricorena
15 Chemical Composition of Food Products from Genetically
Modified Organisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 437
Wilna Jansen-van-Rijssen and E. Jane Morris
16 Chemical Composition of Meat and Meat Products . . . . . . . . . . . 471
Ángel Cobos and Olga Dıaz
17 Chemical Composition of Milk and Milk Products . . . . . . . . . . . . 511
Bhavbhuti M. Mehta
18 Chemical Composition of Organic Food Products . . . . . . . . . . . . 555
Flavio Paoletti
19 Chemical Composition of Sugar and Confectionery Products . . . 585
Andrea Hinkova, Zdenek Bubnik, and Pavel Kadlec
20 Chemical Composition of Vegetables and Their Products . . . . . . 627
Monica Butnariu and Alina Butu
Part IV Chemical and Toxicological Aspects ofFood Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 693
21 Agricultural Chemical Pollutants . . . . . . . . . . . . . . . . . . . . . . . . . . 695
April R. Van Scoy, James N. Seiber, and Ronald S. Tjeerdema
22 Contamination from Industrial Toxicants . . . . . . . . . . . . . . . . . . . 719
Corey M. Griffith, Nausheena Baig, and James N. Seiber
23 Plant-Associated Natural Food Toxins . . . . . . . . . . . . . . . . . . . . . . 753
Steven M. Colegate, Dale R. Gardner, and Stephen T. Lee
24 Natural Food Toxins of Bacterial Origin . . . . . . . . . . . . . . . . . . . . 785
Luisa W. Cheng, Kirkwood M. Land, and Larry H. Stanker
xii Contents
25 Model Fungal Systems for Investigating Food Plant
Mycotoxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 809
Jong H. Kim and Kathleen L. Chan
Part V Nutritional and Toxicological Aspects of theChemical Changes of Food Components and NutrientsDuring Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 831
26 Nutritional and Toxicological Aspects of the Chemical Changes
of Food Components and Nutrients During Drying . . . . . . . . . . . 833
Nathamol Chindapan, Chalida Niamnuy, and Sakamon Devahastin
27 Nutritional and Toxicological Aspects of the Chemical Changes
of Food Components and Nutrients During Freezing . . . . . . . . . . 867
Tonu P€ussa
28 Nutritional and Toxicological Aspects of the Chemical
Changes of Food Components and Nutrients During Heating
and Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 897
Bhavbhuti M. Mehta
29 Pressure Effects on the Rate of Chemical Reactions Under the
High Pressure and High Temperature Conditions Used in
Pressure-Assisted Thermal Processing . . . . . . . . . . . . . . . . . . . . . . 937
Vinicio Serment-Moreno, Kai Deng, Xulei Wu, Jorge Welti-Chanes,
Gonzalo Velazquez, and J. Antonio Torres
Part VI Chemistry of Bioactive Ingredients in FunctionalFoods and Nutraceuticals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 965
30 Bioactive Substances of Plant Origin . . . . . . . . . . . . . . . . . . . . . . . 967
Yueliang Zhao, YiZhen Wu, and Mingfu Wang
31 Bioactive Substances of Animal Origin . . . . . . . . . . . . . . . . . . . . . 1009
Xinchen Zhang, Feng Chen, and Mingfu Wang
32 Bioactive Substances of Microbial Origin . . . . . . . . . . . . . . . . . . . 1035
Wenping Tang, Xuntao Zhu, and Zhaoyong Ba
33 Synthetic Bioactive Substances . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1061
Shiming Li
Contents xiii
Part VII Chemistry of Food Nanotechnology . . . . . . . . . . . . . . . . . 1085
34 An Introduction to Food Nanotechnology . . . . . . . . . . . . . . . . . . . 1087
Chi-Fai Chau
35 Applications of Nanotechnology in Developing Biosensors
for Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1103
Hsiao-Wei Wen
36 Advances of Nanomaterials for Food Processing . . . . . . . . . . . . . . 1137
Hsin-Yi Yin and Wen-Che Tsai
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1161
xiv Contents
About the Editors
Peter C.K. Cheung Food and Nutritional Sciences
Program, School of Life Sciences, The Chinese Uni-
versity of Hong Kong, Shatin, New Territories, Hong
Kong, China
Professor Peter C.K. Cheung obtained his
B.Sc. (Hons.) degree from the University of Hong
Kong, majoring in chemistry. He completed a master’s
degree in food and drug chemistry and a Ph.D. degree
in food carbohydrates from the University of New
South Wales in Australia.
He is currently the Program Director of Food and Nutritional Sciences in the
School of Life Sciences at the Chinese University of Hong Kong. Professor
Cheung’s expertise is on the chemistry and biology of bioactive food components.
His research is focused on the structure and function of dietary fiber. He has
particular interest in the chemical structure and biological functions of mushroom
and fungal polysaccharides, especially their antioxidant, antitumor, immunomodu-
latory, and prebiotic activities.
Professor Cheung is serving as the associate editor of Bioactive Carbohydratesand Dietary Fiber and the editorial board member of the International Journal ofMedicinal Mushrooms, Journal of Agricultural and Food Chemistry, Journal ofFood Composition and Analysis, as well as Food Science and Human Wellness. Heis the author or coauthor of over 100 SCI publications and is the editor of the book
Mushrooms as Functional Foods.
xv
Bhavbhuti M. Mehta Dairy Chemistry Department,
Sheth M.C. College of Dairy Science, Anand Agricul-
tural University, Anand, Gujarat, India
Dr. Bhavbhuti M. Mehta is an Assistant Professor in
the Dairy Chemistry Department, Sheth M.C. College
of Dairy Science at Anand Agricultural University,
Anand, Gujarat, India. He did his B.Tech. (Dairy Tech-
nology) and M.Sc. (Dairying) in the field of dairy
chemistry as a major subject and dairy microbiology
as a minor subject as well as Ph.D. in the field of dairy
chemistry as a major subject and dairy technology as a
minor subject from Sheth M.C. College of Dairy Science, Anand Agricultural
University, Anand, Gujarat, India. He teaches various subjects on dairy and food
chemistry at undergraduate as well as postgraduate levels. His major specialty is
various physicochemical changes (process-induced changes) taking place during
processing of milk and milk products and food chemistry in general. His research
interests also include lipid oxidation and its prevention (natural antioxidants),
methods to measure various oxidative deteriorations, functional food ingredients,
and neutraceuticals (e.g., milk fat globule membrane), natural alternatives to food
additives (e.g., ice-structuring proteins in ice cream and frozen desserts), role of
various constituents in dairy and food products (viz. flavors, off-flavors, texture,
structure, etc.), and chemistry and technology of milk and dairy products (e.g.,
cheese, yoghurt, fat-rich dairy products, concentrated milks, dried milk, ice cream)
in particular and food products in general. He is an associate editor of the Interna-tional Journal of Dairy Technology and an editorial board member and a referee/
reviewer in a number of journals. He has published a number of technical/research/
review papers/chapters/booklets/abstracts/monographs in national as well as inter-
national journals, seminars, and conferences. He has edited one book published by
the CRC Press, Taylor & Francis Group.
xvi About the Editors
Section Editors
Part 1: Introduction
Peter C.K. Cheung Food and Nutritional Sciences Program, School of Life
Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong
Kong, China
Bhavbhuti M. Mehta Dairy Chemistry Department, SMC College of Dairy
Science Anand Agricultural University, Anand, Gujarat, India
Part 2: Principles of Chemical Analysis of Food Components
Semih Otles Food Engineering Department, Faculty of Engineering Ege
University, Bornova, Izmir, Turkey
Part 3: Chemical Composition of Food and Food Commodities
Peter C.K. Cheung Food and Nutritional Sciences Program, School of Life
Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong
Kong, China
Bhavbhuti M. Mehta Dairy Chemistry Department, SMC College of Dairy
Science Anand Agricultural University, Anand, Gujarat, India
Part 4: Chemical and Toxicological Aspects of Food Contamination
John J. Beck Foodborne Toxin Detection and Prevention, USDA-ARS, WRRC,
Albany, CA, USA
Part 5: Nutritional and Toxicological Aspects of the Chemical Changes ofFood Components and Nutrients During Processing
Bhavbhuti M. Mehta Dairy Chemistry Department, SMC College of Dairy
Science, Anand Agricultural University, Anand, Gujarat, India
xvii
Part 6: Chemistry of Bioactive Ingredients in Functional Foods andNutraceuticals
Mingfu Wang School of Biological Sciences, The University of Hong Kong,
Hong Kong, China S.A.R.
Part 7: Chemistry of Food Nanotechnology
Chi Fai Chau Department of Food Science and Biotechnology, National Chung
Hsing University, Taichung, Taiwan, R.O.C.
xviii Section Editors
Contributors
Yongfeng Ai Department of Food Science and Human Nutrition, Michigan State
University, East Lansing, MI, USA
Zhaoyong Ba Department of Food Science, Pennsylvania State University,
University Park, PA, USA
Nausheena Baig Foodborne Toxin Detection and Prevention, Agricultural
Research Service, Western Regional Research Center, U.S. Department of
Agriculture, Albany, CA, USA
Zdenek Bubnik Department of Carbohydrates and Cereals, Institute of Chemical
Technology, Prague, Czech Republic
Alan J. Buglass Department of Chemistry, Korea Advanced Institute of Science
and Technology, Daejeon, Republic of Korea
Monica Butnariu Banat’s University of Agricultural Sciences and Veterinary
Medicine, “Regele Mihai I al Romaniei”, Timisoara, Romania
Alina Butu National Institute of Research and Development for Biological
Sciences, Bucharest, Romania
Kathleen L. Chan U.S. Department of Agriculture, Foodborne Toxin Detection
and Prevention Research Unit, Agricultural Research Service, Albany, CA, USA
Pak Nam Albert Chan School of Life Sciences, The Chinese University of Hong
Kong, Tsuen Wan New Town, Hong Kong
Chi-Fai Chau Department of Food Science and Biotechnology, National Chung
Hsing University, Taichung, Taiwan, Republic of China
Feng Chen Institute for Food and Bioresource Engineering, College of Engineer-
ing, Peking University, Beijing, China
Luisa W. Cheng Agricultural Research Service, U.S. Department of Agriculture,
Foodborne Toxin Detection and Prevention Research Unit, Western Regional
Research Center, Albany, CA, USA
xix
Peter C.K. Cheung Food and Nutritional Sciences Program, School of
Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories,
Hong Kong, China
Nathamol Chindapan Department of Food Technology, Faculty of Science, Siam
University, Bangkok, Thailand
Angel Cobos Department of Analytical Chemistry, Nutrition and Food Science,
Food Technology Division, Faculty of Sciences, University of Santiago de
Compostela, Lugo, Spain
Steven M. Colegate Agricultural Research Service, U.S. Department of
Agriculture, Poisonous Plant Research Laboratory, Logan, UT, USA
Zulema Coppes Petricorena Department of Biochemistry (DEPBIO), Faculty of
Chemistry, UDELAR, Montevideo, Uruguay
Olga Dıaz Department of Analytical Chemistry, Nutrition and Food Science, Food
Technology Division, Faculty of Sciences, University of Santiago de Compostela,
Lugo, Spain
Kai Deng Food Process Engineering Group, Department of Food Science &
Technology, Oregon State University, Corvallis, OR, USA
Sakamon Devahastin Department of Food Engineering, Faculty of Engineering,
King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Dale R. Gardner Agricultural Research Service, U.S. Department of Agriculture,
Poisonous Plant Research Laboratory, Logan, UT, USA
Raquel Garzon Department of Food Science, Institute of Agrochemistry and Food
Technology, Spanish Research Council, IATA-CSIC, Paterna, Valencia, Spain
Corey M. Griffith Foodborne Toxin Detection and Prevention, Agricultural
Research Service, Western Regional Research Center, U.S. Department of
Agriculture, Albany, CA, USA
Department of Chemistry, Environmental Toxicology Graduate Program, Univer-
sity of California, Riverside, CA, USA
Naiyana Gujral 3-142H KATZ Group for Health Research, Faculty of Pharmacy
and Pharmaceutical Sciences, University of Alberta, Edmonton, AB, Canada
Andrea Hinkova Department of Carbohydrates and Cereals, Institute of Chemical
Technology, Prague, Czech Republic
Wilna Jansen-van-Rijssen Department of Paraclinical Sciences, Faculty of
Veterinary Science, University of Pretoria, Onderstepoort, South Africa
Pavel Kadlec Department of Carbohydrates and Cereals, Institute of Chemical
Technology, Prague, Czech Republic
xx Contributors
Jong H. Kim U.S. Department of Agriculture, Foodborne Toxin Detection and
Prevention Research Unit, Agricultural Research Service, Albany, CA, USA
Kirkwood M. Land Department of Biological Sciences, University of the Pacific,
Stockton, CA, USA
Stephen T. Lee Agricultural Research Service, U.S. Department of Agriculture,
Poisonous Plant Research Laboratory, Logan, UT, USA
Shiming Li College of Life Sciences, Huanggang Normal University, Huanggang,
Hubei, China
Bhavbhuti M. Mehta Dairy Chemistry Department, SMC College of Dairy
Science, Anand Agricultural University, Anand, Gujarat, India
E. Jane Morris School of Biology, University of Leeds, Leeds, UK
Chalida Niamnuy Deparment of Chemical Engineering, Faculty of Engineering,
Kasetsart University, Bangkok, Thailand
Dilara Nilufer-Erdil Department of Food Engineering, Faculty of Chemical and
Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
Semih Otles Faculty of Engineering, Food Engineering Department, Ege
University, Bornova, Izmir, Turkey
Vasfiye Hazal Ozyurt Faculty of Engineering, Food Engineering Department,
Ege University, Bornova, Izmir, Turkey
Tonu Pussa Institute of Veterinary Medicine and Animal Sciences, Department of
Food Hygiene, Estonian University of Life Sciences, Tartu, Estonia
Flavio Paoletti Centre of Research on Food and Nutrition (CRA-NUT),
Agricultural Research Council (CRA), Rome, Italy
Cristina M. Rosell Department of Food Science, Institute of Agrochemistry and
Food Technology, Spanish Research Council, IATA-CSIC, Paterna, Valencia,
Spain
James N. Seiber Department of Environmental Toxicology, College of Agricul-
tural and Environmental Sciences, University of California, Davis, CA, USA
Vinicio Serment-Moreno Centro de Biotecnologıa FEMSA, Escuela de
Ingenierıa y Ciencias, Tecnologico de Monterrey, Monterrey, NL, Mexico
Larry H. Stanker Agricultural Research Service, U.S. Department of Agricul-
ture, Foodborne Toxin Detection and Prevention Research Unit, Western Regional
Research Center, Albany, CA, USA
Hoon H. Sunwoo 3-142H KATZ Group for Health Research, Faculty of Pharmacy
and Pharmaceutical Sciences, University of Alberta, Edmonton, AB, Canada
Contributors xxi
Zeynep Tacer-Caba Department of Food Engineering, Faculty of Chemical and
Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
Wenping Tang Department of Food Science, Rutgers University, New Bruns-
wick, NJ, USA
Ronald S. Tjeerdema Department of Environmental Toxicology, College of
Agricultural and Environmental Sciences, University of California, Davis,
CA, USA
J. Antonio Torres Food Process Engineering Group, Department of Food
Science & Technology, Oregon State University, Corvallis, OR, USA
Wen-Che Tsai Department of Food Science and Biotechnology, National Chung
Hsing University, Taichung, Taiwan
April R. Van Scoy Department of Environmental Toxicology, College of
Agricultural and Environmental Sciences, University of California, Davis, CA, USA
Gonzalo Velazquez Instituto Politecnico Nacional, CICATA-Qro., Queretaro,
Qro., Mexico
Mingfu Wang School of Biological Sciences, The University of Hong Kong,
Hong Kong, China
Jorge Welti-Chanes Centro de Biotecnologıa FEMSA, Escuela de Ingenierıa y
Ciencias, Tecnologico de Monterrey, Monterrey, NL, Mexico
Hsiao-WeiWen Department of Food Science and Biotechnology, National Chung
Hsing University, Taichung, Taiwan
Christofora Hanny Wijaya Food Chemistry Research Division, Department of
Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia
Wahyu Wijaya Particle and Interfacial Technology Group, Department of
Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering,
Ghent University, Ghent, Belgium
Jill K. Winkler-Moser Functional Foods Research Unit, United States
Department of Agriculture (USDA), Agricultural Research Service (ARS),
National Center for Agricultural Utilization Research (NCAUR), Peoria, IL, USA
YiZhen Wu School of Biological Sciences, The University of Hong Kong,
Hong Kong, China
Xulei Wu Food Process Engineering Group, Department of Food Science &
Technology, Oregon State University, Corvallis, OR, USA
Hsin-Yi Yin Department of Food Science and Biotechnology, National Chung
Hsing University, Taichung, Taiwan
xxii Contributors
Xinchen Zhang School of Biological Sciences, The University of Hong Kong,
Hong Kong, China
Yueliang Zhao School of Biological Sciences, The University of Hong Kong,
Hong Kong, China
Xuntao Zhu Department of Food Science, Nutrition and Management, Delaware
Valley University, Doylestown, PA, USA
Contributors xxiii