Buch, Englisch, 334 Seiten, Format (B × H): 164 mm x 241 mm, Gewicht: 1430 g
ISBN: 978-0-7514-0203-2
Verlag: Springer Us
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.) and various kinds of interfaces (oil-water, air-water, etc.). Food products such as butter, cheese, ice-cream, margarine, mayonnaise of food colloids. and yoghurt are all examples This book describes some recent experimental and theoretical develop ments in the field of food colloids. By way of background, we start with a brief survey of the current consumer trends which may point the way towards future research opportunities in the field. Chapter 1 also attempts to illustrate the way in which advances in instrumental methods and experimental investigations of well-defined mixed protein-surfactant systems are offering new insights into the structure of protein adsorbed layers and the competitive adsorption of proteins in oil-in-water emulsion systems.
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Weitere Infos & Material
1. Trends and Developments.- 1.1 Introduction.- 1.2 Consumer trends.- 1.3 Attitudes to fat in the diet.- 1.4 Colloid science issues in food emulsion processing.- 1.5 Study of protein adsorbed layers by neutron reflectance.- 1.6 Competitive adsorption of proteins and emulsifiers.- References.- 2. Molecular Basis of Protein Functionality.- 2.1 Introduction.- 2.2 Brief overview of protein structure.- 2.3 Protein folding and unfolding.- 2.4 Molecular interactions of proteins.- 2.5 Denatured protein states.- 2.6 Computer simulation of protein structure.- 2.7 Experimental determination of molecular properties.- 2.8 Modification of protein properties.- 2.9 Molecular basis of surface activity.- References.- 3. Protein-Polysaccharide Interactions.- 3.1 Introduction.- 3.2 Repulsive protein-polysaccharide interactions.- 3.3 Attractive protein-polysaccharide interactions.- References.- 4. Computer Simulation.- 4.1 Introduction.- 4.2 Monte Carlo simulation.- 4.3 Molecular dynamics simulation.- 4.4 Brownian dynamics simulation.- 4.5 Concluding remarks.- References.- 5. Application of Nuclear Magnetic Resonance to Food Emulsions.- 5.1 Introduction.- 5.2 Basic principles.- 5.3 The pulsed NMR experiment.- 5.4 Pulse sequences.- 5.5 Self-diffusion measurements.- 5.6 Restricted diffusion measurements.- 5.7 Magnetic resonance imaging.- 5.8 Applications.- 5.9 Conclusions.- References.- 6. Ultrasonic Characterization of Food Colloids.- 6.1 Introduction.- 6.2 Basic principles.- 6.3 Experimental techniques.- 6.4 Applications.- 6.5 Comparison with NMR.- 6.6 Advantages and limitations.- References.- 7. Fat Crystallization in Oil-in-Water Emulsions.- 7.1 Introduction.- 7.2 General principles of crystallization.- 7.3 Crystallization of fats.- 7.4 Experimental techniques.- 7.5 Crystallization in emulsions.- 7.6 Partial coalescence.- References.- 8. Surfactant Micelles in Food.- 8.1 Introduction.- 8.2 Properties of micelles.- 8.3 Solubilization.- 8.4 Depletion flocculation.- References.- 9. Water-in-Oil-in-Water Multiple Emulsions.- 9.1 Introduction.- 9.2 Methods of formulation.- 9.3 Stability of multiple emulsions.- 9.4 Encapsulation by multiple emulsion droplets.- References.- 10. More Advances and Challenges.- 10.1 Introduction.- 10.2 Some other advances.- 10.3 Science in the kitchen: more questions than answers.- References.
