Handbook of Food Chemistry

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