New ingredients in food processing /
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English French |
| Published: |
Boca Raton, FL :
CRC Press,
[1999]
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| Subjects: |
Table of Contents:
- Properties of hydration
- Properties of association and polymerisation
- Motions of particles
- Dispersion destabilisation
- Coagulation kinetics
- Interfacial properties
- Surface tension
- Interfacial adsorption
- Emulsifying properties
- Foaming properties
- Mixed systems: expanded emulsions or emulsified fatty foams
- Glycans
- Structurisation/texturisation
- Plant proteins
- Plant oils and fats
- The dairy industry
- Lactoferrin
- The peroxidase system
- Egg products
- Structure and composition of the egg
- Nutritional value of the egg
- Functional properties
- Aromatic and colorant capacity
- Coagulation and gelling
- Emulsifying properties
- Foaming capacity
- Other functional properties
- Modifications to functional properties
- Technologies implemented
- Industrial uses
- Future prospects
- Meat products
- 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
- Blood
- Collagen and gelatin
- Sugar chemistry
- Sucrose
- Lactose
- Parietal carbohydrates
- Plant oligosaccharides
- Polyols
- Intense sweeteners
- Starch products
- Starches in the natural state
- Modified starch
- Starch hydrolysates
- Interactions with other biochemical consitiuents
- Uses of food starches
- Hydrocolloids and dietary fibres
- Parietal plant polymers
- Polysaccharides from seaweed and micro-organisms
- Other polysaccharides used as food additives
- Food utilisation of glycans
- Lipid chemistry: fat substitutes
- Fatty acids
- Glycerides
- Phospholipids
- Characteristics and functions of emulsifiers
- Fat substitutes
- Amino acids and peptides
- Production and use of amino acids
- Peptides
- Pigments and aromas
- Natural pigments
- Aromas.