Ingredient Interactions
Effects on Food Quality, Second Edition
2nd Edition
Published on 19. April 2016
576 pages
978-1-4200-2813-3 (ISBN)
Description
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
More details
Series
Edition
2nd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food scientists and engineers, technologists, product developers, nutritional scientists, chemical engineers, and graduate students.
Edition type
Revised edition
Illustrations
171 s/w Abbildungen, 36 s/w Tabellen, 10 s/w Photographien bzw. Rasterbilder
171 b/w images, 36 tables and 10 halftones
File size
9,52 MB
ISBN-13
978-1-4200-2813-3 (9781420028133)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional 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
Persons
Anilkumar G. Gaonkar, Andrew McPherson
Content
Interactions of Ingredients in Food Systems: An
Introduction. Microscopy: A Tool to Study Ingredient Interactions in Foods. Probing Ingredient Functionalities in Food Systems Using Rheological Methods. Interaction of Water with Food Components. Starch Selection and Interaction in Foods. Ingredient Interactions: Sweeteners. Protein Interactions in Muscle Foods. Protein-Protein Interactions in Food. Interaction of Proteins with Selected Small Molecules. Ingredient Interactions: Phospholipid-Protein Interactions in Food Systems. Macromolecular Interactions in Enzyme Applications for Food Products. Interactions of Emulsifiers with Other Components
in Foods. Ingredient Interactions Affecting Texture and
Microstructure of Confectionery Chocolate. Interactions of Flavor Components in Foods.
Introduction. Microscopy: A Tool to Study Ingredient Interactions in Foods. Probing Ingredient Functionalities in Food Systems Using Rheological Methods. Interaction of Water with Food Components. Starch Selection and Interaction in Foods. Ingredient Interactions: Sweeteners. Protein Interactions in Muscle Foods. Protein-Protein Interactions in Food. Interaction of Proteins with Selected Small Molecules. Ingredient Interactions: Phospholipid-Protein Interactions in Food Systems. Macromolecular Interactions in Enzyme Applications for Food Products. Interactions of Emulsifiers with Other Components
in Foods. Ingredient Interactions Affecting Texture and
Microstructure of Confectionery Chocolate. Interactions of Flavor Components in Foods.
