Ingredient Interactions
Effects on Food Quality
1st Edition
Published on 5. June 1995
Book
Hardback
592 pages
978-0-8247-9347-0 (ISBN)
Description
This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and appearance. The intention is to provide new opportunities for food product development. It considers both real foods and model food systems.
More details
Series
Language
English
Place of publication
New York
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Weight
1043 gr
ISBN-13
978-0-8247-9347-0 (9780824793470)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Anilkumar G. Gaonkar | Andrew Mcpherson
Ingredient Interactions
Effects on Food Quality, Second Edition
Book
12/2005
2nd Edition
CRC Press
€272.36
Shipment within 15-20 days
Person
Gaonkar; Anilkuma Kraft General Foods, Glenview, Illinois, USA,
Content
Interactions of Ingredients in Food Systems - An Introduction; Use of 23Na NMR to Study Sodium-Macromolecule Interactions; Rheological Concepts for Probing Ingredient Interactions in Food Systems; Interaction of Water with Food Components; Interaction of Hydrocolloids in Food Systems; Interactions of Starches in Foods; Protein-Protein Interactions in Food Materials; Lipid-Protein Interactions in Foods; Interactions of Proteins with Selected Small Molecule; Dairy Component Interactions in Food Products; Interactions of Wheat Proteins, Carbohydrates and Lipids; Interactions of Egg White Proteins; Interactions of Emulsifiers with Other Components in Foods; Flavour Interactions with the Food Matrix and Their Effects on Perception; Flavour-Fat Replacer Interactions in Foods; Interactions Affecting Microstructure, Texture, and Rheology of Chocolate Confectionary Products; Interactions Involving Sulfites, Sorbic Acid and Benzoic Acid.