New Ingredients in Food Processing

Abbreviations
Foreword
Part One - Manufacture and Properties of Intermediate Food Products (IFPs)
INTERMEDIATE FOOD PRODUCT (IFP) STRATEGY
Introduction
Scientific and Economic Essentials
Illustrating IFP Strategy: Low Calorie Foods
FUNCTIONAL PROPERTIES
Definition and Classification - Role of Functional Properties of Food Components In Sensory Quality
Properties of Hydration
Properties of Association and Structurisation
Interfacial Properties
EXTRACTION AND TEXTURIZATION PROCESSES
Extraction and Purification
Proteins
Glycans
Structurisation/Texturization
Biochemical Bases of Texturization
Techniques of Thermo-Mechanical and Thermal Texturization
High Pressure Texturization Processes
Texturization Processes Using Chemical Means
PLANT IFPs
Plant Proteins PPS
General Information and Definitions
Physico-Chemical Properties of Plant Proteins
Functional Properties of Plant Protein Substances (PPS)
Biological Properties of Plant Protein Substances (PPSs)
Plant Oils and Fats
Composition
General Principles of Processing
Properties and Applications
THE DAIRY INDUSTRY
General Information
IFPs Based on Dairy Proteins
Proteins Exhibiting Biological Activity: Lactoferrin and Lactoperoxidase
Lipid IFPs
EGG PRODUCTS
Structure and Composition of the Egg
Nutritional Value of the Egg
Functional Properties
Current Economic Developments
MEAT PRODUCTS
General Information
Composition of the Carcass
Molecular and Functional Properties of Muscle Proteins
Meat Restructuring
PRODUCTS FROM THE SEA
Structure of Fish Flesh and Seaweed
Preservation Technologies
Hydrolysates: Economic Development of the Protein Fraction
Surimi and By-Products
THE EXPLOITATION OF BY-PRODUCTS
Whey
General Characteristics of Whey
Industrial Products, Both Modified and Non-Modified
Whey Proteins
Blood
Average Composition
Nutritional and Functional Properties of Blood
The Use of Blood Within The Food Industry
Collagen - Gelatin
Origins, Structure and Manufacture
Classification and Physico-Chemical Characteristics of Gelatins
Uses Within The Food Industry
Part Two - Extraction and Modification of Biomolecules
SUGAR CHEMISTRY
Definitions and Functions of Carbohydrates
Sucrose
Lactose
Parietal Carbohydrates
Plant Oligosaccharides
Polyols (Sugar alcohols)
Intense Sweeteners
Uses of Sweetening Substances in Confectionery and Chocolate-making
STARCH PRODUCTS
Introduction
Starches in the Natural State
Modified Starch
Starch Hydrolysates
Interactions With Other Biochemical Constituents
Uses of Food Starches
HYDROCOLLOIDS AND DIETARY FIBRES
Definitions and Classification
Parietal Plant Polymers
Polysaccharides from Seaweed and Micro-Organisms
Other Polysaccharides Used As Food Additives
Food Utilisation of Glycans
LIPOCHEMISTRY - FAT SUBSTITUTES
General Information
Lipid Crystallisation
Fatty Acids
Glycerides
Phospholipids
Characteristics and Functions of Emulsifiers
Fat Substitutes
AMINO ACIDS - PEPTIDES
Production and Use of Amino Acids
Peptides
PIGMENTS AND AROMAS
Natural Pigments
Chlorophylls
Carotenoids and Xanthophylls
Flavonoids and By-Products
Other Compounds
Aromas
General Information - Definitions
Different Classes of Aroma - Physico-Chemical Characteristics
Formulation and Manufacture of Formulations
Bibliography
Index