| Description |
xvii, 585 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 66 |
|
Food science and technology (Marcel Dekker, Inc.) ; 66
|
| Contents |
Foreword / Eric Dickinson -- 1. Interactions of Ingredients in Food Systems: An Introduction / Arun Kilara -- 2. Use of [superscript 23]Na NMR to Study Sodium-Macromolecule Interactions / Shelly J. Schmidt and Terri Robertson Rosett -- 3. Rheological Concepts for Probing Ingredient Interactions in Food Systems / Marvin A. Tung and Allan T. Paulson -- 4. Interaction of Water with Food Components / Martine Le Meste, Denise Simatos and Patrick Gervais -- 5. Interaction of Hydrocolloids in Food Systems / Glyn O. Phillips and P. A. Williams -- 6. Interactions of Starches in Foods / Robert B. Friedman -- 7. Protein-Protein Interactions in Food Materials / Douglas G. Dalgleish and Josephine A. Hunt -- 8. Lipid-Protein Interactions in Foods / Martine Le Meste and Sylvie Davidou -- 9. Interactions of Proteins with Selected Small Molecules / Nazlin K. Howell -- 10. Dairy Component Interactions in Food Products / Steven J. Haylock, Charles Towler and Sheelagh A. Hewitt |
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11. Interactions of Wheat Proteins, Carbohydrates, and Lipids / Andrew S. Ross and Finlay MacRitchie -- 12. Interactions of Egg White Proteins / Akio Kato -- 13. Interactions of Emulsifiers with Other Components in Foods / Niels Krog -- 14. Flavor Interactions with the Food Matrix and Their Effects on Perception / Jokie Bakker -- 15. Flavor-Fat Replacer Interactions in Foods / Gary A. Reineccius -- 16. Interactions Affecting Microstructure, Texture, and Rheology of Chocolate Confectionery Products / Jorge Bouzas and B. Douglas Brown -- 17. Interactions Involving Sulfites, Sorbic Acid, and Benzoic Acid / Bronislaw Wedzicha |
| Summary |
"This unique, state-of-the-art reference examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavors, and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavor, and appearance - providing new opportunities for food product development." "Containing authoritative contributions from more than 25 internationally acclaimed experts in their respective fields, Ingredient Interactions considers both real foods and model food systems...discusses the application of nuclear magnetic resonance spectroscopy in the study of sodium-macromolecule interactions...explores the rheological concepts for studying ingredient interactions...describes the transformations mediated by water that are related to the quality of food products...reviews the nature of starches and analyzes their structure-function relationships with different chemical classes of food ingredients...covers the molecular aspects of interactions of proteins, lipids, hydrocolloids, and preservatives...investigates the relationships between structural and functional properties of egg white proteins on a molecular basis...and more." "Furnishing over 1500 citations to key literature sources, Ingredient Interactions is an ideal reference for food scientists, technologists, and product developers; nutritionists; chemical engineers; food biochemists; organic and cereal chemists; dairy scientists; and upper-level undergraduate, graduate, and continuing-education students in these disciplines."--BOOK JACKET |
| Analysis |
Fat substitutes |
|
Hydrocolloids |
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Protein additives |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food additives -- Analysis.
|
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Food -- Analysis.
|
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Food -- Composition.
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Food -- Water activity.
|
| Author |
Gaonkar, Anilkumar G., 1954-
|
| LC no. |
95015193 |
| ISBN |
0824793471 (hardcover : acid-free paper) |
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