| Description |
1 online resource |
| Series |
Food Science and Technology Series |
|
Food science and technology (Academic Press)
|
| Contents |
Machine generated contents note: pt. 1 Food from Animal Sources -- ch. 1 From Milk to Dairy Products / Pierre Schuck -- 1.1. The biochemistry and physical chemistry of milk -- 1.1.1. Milk fat -- 1.1.2. Carbohydrates -- 1.1.3. Proteins -- 1.1.4. Milk minerals -- 1.2. Biological and physicochemical aspects of milk processing -- 1.2.1. The stability of fat globules -- 1.2.2. Protein stability -- 1.3. Dairy product technology -- 1.3.1. Liquid milk -- 1.3.2. Fermented milk products -- 1.3.3. Milk powder -- 1.3.4. Cheese -- 1.3.5. Cream and butter -- ch. 2 From Muscle to Meat and Meat Products / Catherine Guerin -- 2.1. The biochemistry of muscle (land animals and fish) -- 2.1.1. The structure and composition of meat and fish muscle -- 2.1.2. Muscle structure -- 2.1.3. Proteins -- 2.1.4. Carbohydrates -- 2.1.5. Vitamins and minerals -- 2.2. Biological and physicochemical changes in muscle -- 2.2.1. Muscle contraction -- 2.2.2. Changes in muscle after death -- 2.3. Meat and fish processing technology |
|
Note continued: 2.3.1. Meat processing technology -- 2.3.2. Fish processing technology -- ch. 3 From Eggs to Egg Products / Francoise Nau -- 3.1. Chicken egg -- raw material in the egg industry -- 3.1.1. Structure and composition -- 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg -- 3.2. Physicochemical properties of the different egg fractions -- 3.2.1. Interfacial properties -- 3.2.2. Gelling properties -- 3.3. The egg industry: technology and products -- 3.3.1. Decontamination of shells -- 3.3.2. Breaking and separation of the egg white and yolk -- 3.3.3. Primary processing of egg products -- decontamination and stabilization -- 3.3.4. Secondary processing of egg products -- 3.3.5. Egg extracts -- pt. 2 Food from Plant Sources -- ch. 4 From Wheat to Bread and Pasta / Philippe Roussel -- 4.1. Biochemistry and physical chemistry of wheat -- 4.1.1. Overall composition -- 4.1.2. Structure and properties of the constituents |
|
Note continued: 4.2. Biological and physicochemical factors of wheat processing -- 4.2.1. Development of texture -- 4.2.2. Development of color and flavor -- 4.3. The technology of milling, bread making and pasta making -- 4.3.1. Processing of wheat into flour and semolina -- 4.3.2. Bread making -- 4.3.3. Pasta making -- ch. 5 From Barley to Beer / Ludivine Perrocheau -- 5.1. Biochemistry and structure of barley and malt -- 5.1.1. Morphology of barley grain -- 5.1.2. Biochemical composition of barley -- 5.1.3.Composition and structure of starch and protein -- 5.1.4. Effect of malting -- 5.2. Biological and physicochemical factors of processing -- 5.2.1. Enzymatic degradation of starch and protein -- 5.2.2. Fermentability of the wort -- 5.3. Brewing technology -- 5.3.1. Stages of malting -- 5.3.2. Stages of beer production -- ch. 6 From Fruit to Fruit Juice and Fermented Products / Jean-Michel Le Quere -- 6.1. Fruit development -- 6.1.1. Stages of development -- 6.1.2. Fruit ripening |
|
Note continued: 6.2. Biochemistry of fruit juice -- 6.2.1. Pectins -- 6.2.2. Pectinolytic enzymes -- 6.2.3. Bitter and astringent compounds -- 6.3. Fruit juice processing -- 6.3.1. Preparation of fruit -- 6.3.2. Pre-treatment -- 6.3.3. Pressing -- 6.3.4. Treatment of fruit juice -- 6.3.5. Pasteurization, high-pressure treatment, pulsed electric fields and concentration -- 6.4. Cider -- 6.4.1. French cider -- 6.4.2. Fermentation process -- 6.4.3. Action of microorganisms -- 6.4.4. Fermentation and post-fermentation -- ch. 7 From Grape to Wine / Thomas Croguennec -- 7.1. Raw materials -- 7.1.1. Grape variety -- 7.1.2.Composition of grapes -- 7.2. Winemaking techniques -- 7.2.1. State of the harvest and adjustments -- 7.2.2. Physicochemical processes involved in winemaking -- 7.2.3. Biological processes involved in winemaking: fermentation -- 7.3. Stabilization and maturation of wine -- 7.3.1. Biological stabilization -- 7.3.2. Physicochemical stabilization -- 7.3.3. Maturation of wine |
|
Note continued: 7.4. Specific technology -- 7.4.1. Sparkling wines (traditional method) -- 7.4.2. Sweet wines -- ch. 8 From Fruit and Vegetables to Fresh-Cut Products / Patrick Varoquaux -- 8.1. Respiratory activity of plants -- 8.1.1. Measurement and modeling of respiratory activity -- 8.1.2. Control of respiratory activity -- 8.2. Enzymatic browning -- 8.2.1. Mechanism and evaluation -- 8.2.2. Prevention of enzymatic browning -- 8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges -- 8.3.1. Raw materials: selection of varieties and cultivation methods -- 8.3.2. Raw material quality control: grading -- 8.3.3. Trimming and mixing -- 8.3.4. Cutting -- 8.3.5. Washing and disinfection -- 8.3.6. Draining and drying -- 8.3.7. Weighing -- 8.3.8. Bagging -- 8.4. Modified atmosphere packaging -- 8.4.1. Diffusion of gases through packaging -- 8.4.2. Change in gas content in modified atmosphere packaging -- 8.5. Conclusion -- pt. 3 Food Ingredients |
|
Note continued: ch. 9 Functional Properties of Ingredients / Thomas Croguennec -- 9.1. Interactions with water: hydration and thickening properties -- 9.1.1. Types of interaction -- 9.1.2. Influence of hydrophilic components on water availability and mobility -- 9.1.3. Influence of hydration on the solubilization, structure and mobility of compounds -- 9.1.4. Effect of the hydration of components on rheological properties -- 9.2. Intermolecular interactions: texture properties -- 9.2.1. Aggregation/gelation by destabilization of macromolecules or particles -- 9.2.2. Aggregation/gelation by covalent cross-linking -- 9.2.3. Sol -- gel transitions -- 9.2.4. Influence of denaturation kinetics and molecular interactions -- 9.3. Interfacial properties: foaming and emulsification -- 9.3.1. Interfacial tension -- 9.3.2. Surfactants -- 9.3.3. Emulsification and foaming -- ch. 10 Separation Techniques / Valerie Lechevalier -- 10.1. Proteins and peptides -- 10.1.1. Milk proteins and peptides |
|
Note continued: 10.1.2. Extraction of Iysozyme from egg white -- 10.1.3. Extraction of gelatin -- 10.1.4. Plant proteins -- 10.2. Carbohydrates -- 10.2.1. Sucrose -- 10.2.2. Lactose -- 10.2.3. Polysaccharides -- 10.3. Lipids -- 10.3.1. Production of vegetable oils -- 10.3.2. Lipid modification -- 10.4. Pigments and flavorings -- 10.4.1. Types of pigments and flavorings -- 10.4.2. Extraction/concentration of colorings and flavors -- 10.4.3. Formulation |
| Summary |
This third volume in the 'Handbook of Food Science and Technology' set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.) |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (John Wiley, viewed July 7, 2016) |
| Subject |
Food industry and trade -- Handbooks, manuals, etc
|
|
Food -- Packaging -- Handbooks, manuals, etc
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Food -- Packaging
|
|
Food industry and trade
|
|
Food adulteration and inspection
|
|
Food -- Quality
|
| Genre/Form |
Handbooks and manuals
|
|
Handbooks and manuals.
|
| Form |
Electronic book
|
| Author |
Jeantet, Romain, editor.
|
| ISBN |
9781119296225 |
|
1119296226 |
|
9781119296218 |
|
1119296218 |
|
1848219342 |
|
9781848219342 |
|
9781119296232 |
|
1119296234 |
|
