Gaonkar / McPherson Ingredient Interactions

Effects on Food Quality, Second Edition
2. Auflage 2005
ISBN: 978-1-4200-2813-3
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 576 Seiten

Reihe: Food Science and Technology

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge allows for new and unique opportunities for the developers of food products. Ingredient Interactions: Effects on Food Quality, Second Edition is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions.

This text contains chapters written by internationally renowned experts in their fields who concentrate on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. The book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components.

Ingredient Interactions: Effects on Food Quality, Second Edition is a comprehensive single-source guide that explains how major food ingredients such as water, starches, sweeteners, lipids, proteins, and enzymes interact with other constituents and affect food quality.

Zielgruppe

Food scientists and engineers, technologists, product developers, nutritional scientists, chemical engineers, and graduate students.

Autoren/Hrsg.

Gaonkar, Anilkumar G.

McPherson, Andrew

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Interactions of Ingredients in Food Systems: An
Introduction, Arun Kilara

Microscopy: A Tool to Study Ingredient Interactions
in Foods, Kathy Groves

Probing Ingredient Functionalities in Food Systems
Using Rheological Methods, Sumana Chakrabarti

Interaction of Water with Food Components, Martine Le Meste, Gaelle Roudaut, Dominique Champion,
Genevieve Blond, and Denise Simatos

Starch Selection and Interaction in Foods, John J. Mitolo

Ingredient Interactions: Sweeteners, Scott Helstad

Protein Interactions in Muscle Foods, Rodrigo Tarté and Curtis M. Amundson

Protein-Protein Interactions in Food, Milena Corredig

Interaction of Proteins with Selected Small
Molecules, Nazlin K. Howell

Ingredient Interactions: Phospholipid-Protein
Interactions in Food Systems, Yoshinori Mine and Marc Anton

Macromolecular Interactions in Enzyme Applications
for Food Products, Hans Peter Heldt-Hansen

Interactions of Emulsifiers with Other Components
in Foods, Merete Faergemand and Niels Krog

Ingredient Interactions Affecting Texture and
Microstructure of Confectionery Chocolate, Tarek S. Awad and Alejandro G. Marangoni

Interactions of Flavor Components in Foods, Martin Preininger