Physical chemistry of foods
著者
書誌事項
Physical chemistry of foods
（IFT basic symposium series / edited by Institute of Food Technologists, 7）
M. Dekker, c1992
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注記
Papers from the 15th basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held May 31 and June 1, 1991 in Dallas
Includes bibliographical references and index
内容説明・目次
内容説明
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.
目次
- Thermodynamics and vapour-liquid equilibra, Marc Le Maguer
- solid-liquid equilibrium - crystallization in foods, Richard W. Hartel
- glass transitions in foods, Harry Levine and Louise Slade
- surface thermodynamics, protein adsorption and biofilm development, Joseph McGuire and Viwat Krisdhasima
- gels and gelling, Allan H. Clark
- emulsions, Ganesan Narsimhan
- generation of engineered structures in gels, Jose Miguel Aguilera
- physiochemical aspects of muscle tissue behaviour, E. Allen Foegeding and Donald D. Hamann
- physical chemistry of bread dough, R. Carl Hoseney
- physical and chemical properties of nutrients affecting their absorption and utilization, Dennis T. Gordon and Lori Pellett
- the transduction of taste and olfactory stimuli, Joseph G. Brand and Pankaj S. Shah
- disintegration and segregation kinetics of dry food particulates, Micha Peleg
- mechanistic basis of rheological behaviour of foods, Edward B. Bagley
- the kinetics of nonenzymatic browning, Theodore P. Labuza and Wendy M. Baisier
- kinetics of lipid oxidation, Marcus Karel
- physical consequences of thermal reactions in food protein systems, David W. Stanley and Rickey Y. Yada.
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