Blanshard / Mitchell Food Structure

Its Creation and Evaluation
1. Auflage 2016
ISBN: 978-1-4831-6531-8
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 514 Seiten, Web PDF

Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.

Autoren/Hrsg.

Blanshard, J. M. V.

Mitchell, J. R.

Inhaltsverzeichnis

1;Front Cover;1
2;Food Structure—its Creation and Evaluation;4
3;Copyright Page;5
4;Table of Contents;8
5;PREFACE;6
6;ACKNOWLEDGEMENTS;7
7;CHAPTER 1. THE RELEVANCE OF FOOD STRUCTURE–A DENTAL CLINICAL PERSPECTIVE;12
7.1;References;16
8;CHAPTER 2. MIXED AND FILLED GELS—MODELS FOR FOODS;18
8.1;Introduction;18
8.2;Single component gels;18
8.3;Two component mixed gels;19
8.4;Filled gels;26
8.5;Sensory properties;28
8.6;References;29
9;CHAPTER 3. GEL STRUCTURE OF FOOD BIOPOLYMERS;36
9.1;Introduction;36
9.2;Protein gels;37
9.3;Globular proteins;43
9.4;Polysaccharides;45
9.5;Complex food systems;48
9.6;Acknowledgements;50
9.7;References;50
10;CHAPTER 4. THE STRUCTURE AND STABILITY OF EMULSIONS;52
10.1;Introduction;52
10.2;Stability;54
10.3;Structure;56
10.4;Creaming;59
10.5;Flocculation and coalescence;65
10.6;References;67
11;CHAPTER 5. STRUCTURE AND PROPERTIES OF LIQUID AND SOLID FOAMS;70
11.1;Introduction;70
11.2;Classification of foamed structures;70
11.3;Elastic properties of solid foams;73
11.4;Strength properties of solid foams;80
11.5;Liquid-filled foams;82
11.6;Conclusions;84
11.7;References;84
12;CHAPTER 6. THE POLYMER / WATER RELATIONSHIP—ITS IMPORTANCE FOR FOOD STRUCTURE;86
12.1;Introduction;86
12.2;Definitions;86
12.3;High water content systems e.g. protein and polysaccharide gels and dispersions (aw> 0.9–1.00);88
12.4;Intermediate/low moisture content systems (aw < 0.9);93
12.5;Acknowledgements;101
12.6;References;102
13;CHAPTER 7. POLYMER FRACTURE;104
13.1;Introduction;104
13.2;Molecular aspects of fracture;106
13.3;Fracture mechanics;109
13.4;Plastic zones and crazes;113
13.5;Fracture of glassy thermoplastics—PMMA;115
13.6;Environmental effects;118
13.7;Impact;119
13.8;Toughness and toughening of polymers;122
13.9;Conclusion;123
13.10;References;123
14;CHAPTER 8. STRUCTURAL STABILITY OF INTERMEDIATE MOISTURE FOODS—A NEW UNDERSTANDING?;126
14.1;Introduction;126
14.2;Theoretical background;128
14.3;Structural stability of intermediate moisture (IM) foods;140
14.4;Conclusion;152
14.5;Acknowledgements;153
14.6;References;153
15;CHAPTER 9. 'COLLAPSE' PHENOMENA—A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS;160
15.1;Introduction;160
15.2;Materials and methods;162
15.3;Results;165
15.4;Discussion;172
15.5;Acknowledgements;186
15.6;References;187
16;CHAPTER 10. CREATION OF FIBROUS STRUCTURES BY SPINNERETLESS SPINNING;192
16.1;Introduction;192
16.2;Preparation of two-phase dopes;194
16.3;Structure and properties of two-phase dopes;195
16.4;Mechanical and other physicochemical properties of fibrousmaterials;198
16.5;Versions of the spinneretless spinning process;201
16.6;Spinneretless spinning as an element of food production technology;204
16.7;References;205
17;CHAPTER 11. DRY SPINNING OF MILK PROTEINS;208
17.1;Introduction;208
17.2;Proteins, their functionality and traditional texturization processes;209
17.3;Protein texturization by wet spinning and extrusion cooking;215
17.4;Dry spinning of milk proteins;219
17.5;Evaluation of results;227
17.6;Acknowledgements;228
17.7;References;228
18;CHAPTER 12.PROTEIN EXTRUSION—MORE QUESTIONS THAN ANSWERS?;230
18.1;Is denaturation necessary?;231
18.2;What is the nature of the 'melt' phase?;232
18.3;Do the proteins align in the shear field?;233
18.4;How important are charge effects?;235
18.5;What bonds stabilize the aggregate and when do they form?;237
18.6;Is the changing chemical composition of the 'melt' of importance?;238
18.7;Discussion;239
18.8;References;239
19;CHAPTER 13. REFORMED MEAT PRODUCTS—FUNDAMENTAL CONCEPTS AND NEW DEVELOPMENTS;242
19.1;Introduction;242
19.2;Muscle structure;243
19.3;Mechanical properties of meat;245
19.4;Adhesion between meat pieces: principles;247
19.5;Factors affecting the extraction of protein from meat;250
19.6;The adhesive properties of muscle protein gels;255
19.7;Adhesion in the absence of sodium chloride, and adhesive properties of non-meat gels;257
19.8;Current manufacturing practice: key aspects;258
19.9;The success of meat reforming operations;268
19.10;References;268
20;CHAPTER 14. SURIMI-BASED FOODS—THE GENERAL STORY AND THE NORWEGIAN APPROACH;276
20.1;Introduction;276
20.2;What is surimi?;276
20.3;Structure formation in surimi and surimi-based foods;278
20.4;Recent Norwegian work on surimi;285
20.5;References;287
21;CHAPTER 15. STRUCTURED FAT SYSTEMS;290
21.1;Introduction;290
21.2;The structure and crystallization of triglycerides;291
21.3;Lard and vegetable shortenings;298
21.4;Chocolate;301
21.5;Caramels and fudges;303
21.6;Ice cream and dessert toppings;304
21.7;Acknowledgements;305
21.8;References;305
22;CHAPTER 16. STRUCTURED SUGAR SYSTEMS;308
22.1;Introduction;308
22.2;Available sugars;309
22.3;Physical characteristics;310
22.4;Sugar confectionery;314
22.5;Non-sucrose sweeteners in confectionery products;317
22.6;Baked products;318
22.7;Conclusions;321
22.8;References;321
23;CHAPTER 17. ELEMENTS OF CEREAL PRODUCT STRUCTURE;324
23.1;Introduction;324
23.2;Molecular structure and properties of the major components of baked systems;325
23.3;Development of structure in the baking process;330
23.4;Time-dependent changes occurring post-baking;336
23.5;References;339
24;CHAPTER 18. EXTRUSION AND CO-EXTRUSION OF CEREALS;342
24.1;Introduction;342
24.2;Manufacture of products by direct expansion at the die;343
24.3;'Half products' or 'pellets';358
24.4;Co-extrusion processes;358
24.5;Acknowledgements;359
24.6;References;359
25;CHAPTER 19. THE EVALUATION OF FOOD STRUCTURE BY LIGHT MICROSCOPY;362
25.1;Introduction;362
25.2;Use of the stereomicroscope;362
25.3;Use of the compound light microscope;364
25.4;Specimen preparation;364
25.5;Physical methods of obtaining contrast;365
25.6;Interference microscopy;366
25.7;Chemical methods of obtaining contrast;368
25.8;The combination of physical and chemical methods of obtaining contrast;370
25.9;Staining and interterence microscopy (Figure 19.9);372
25.10;Estimation and measuring size with the optical microscope;372
25.11;Conclusions;373
25.12;Acknowledgement;375
25.13;References;375
26;CHAPTER 20. AN ELECTRON MICROSCOPIST'S VIEW OF FOODS;378
26.1;Introduction;378
26.2;Plant tissues;379
26.3;Meat;381
26.4;Foams and emulsions;386
26.5;Chocolate;389
26.6;Gel systems;393
26.7;Conclusions;396
26.8;Acknowledgment;396
27;CHAPTER 21. SMALL DEFORMATION MEASUREMENTS;398
27.1;Introduction;398
27.2;Small deformation measurements;398
27.3;Constitutive equations and time–temperature superposition;401
27.4;Mechanical spectra for model systems;402
27.5;Strain dependence;405
27.6;Application of small deformation measurements to food precursors;406
27.7;Conclusion;410
27.8;References;411
28;CHAPTER 22. BEHAVIOUR OF FOODS IN LARGE DEFORMATION;412
28.1;Introduction;412
28.2;Stress, strain and the stored energy function;413
28.3;Large deformation behaviour of viscoelastic doughs;414
28.4;Comparison of viscosities in shear and in elongational flow;416
28.5;Compressional experiments;419
28.6;Elasticity of foods and normal stresses at large deformations;420
28.7;Fracture;422
28.8;References;424
29;CHAPTER 23. THE SENSORY-RHEOLOGICAL INTERFACE;428
29.1;Introduction;428
29.2;The three phases of texture evaluation during mastication;429
29.3;Sensory evaluation of fluid food viscosity and its instrumental simulation;429
29.4;Sensory evaluation of firmness and its instrumental simulation;434
29.5;Conclusions;440
29.6;References;441
30;CHAPTER 24. EVALUATION OF CRISPNESS;444
30.1;Introduction;444
30.2;Early sensory studies of crispness;445
30.3;An auditory hypothesis of crispness;445
30.4;Testing the hypothesis that crispness is a sound;449
30.5;Acoustical stimuli and sensations;454
30.6;Non-auditory sensations that affect crispness;456
30.7;Combination studies;456
30.8;Conclusion;458
30.9;References;458
31;CHAPTER 25. BEYOND THE TEXTURE PROFILE;460
31.1;Introduction;460
31.2;Definition of texture;460
31.3;Sensory evaluation;461
31.4;The texture profile;462
31.5;Classification of terms;462
31.6;Reference scales;463
31.7;Intensity rating;465
31.8;Conclusion;471
31.9;References;471
32;CHAPTER 26. ORAL PERCEPTION OF TEXTURE;476
32.1;Introduction;476
32.2;Phases of oral processing;476
32.3;Sources of sensation;477
32.4;Muscle activity;480
32.5;Forces;483
32.6;Food breakdown in the mouth;484
32.7;Jaw movement;485
32.8;Swallowing;488
32.9;Conclusions;489
32.10;Acknowledgements;489
32.11;References;489
33;LIST OF PARTICIPANTS;494
34;INDEX;500