Ingredient interactions : effects on food quality
著者
書誌事項
Ingredient interactions : effects on food quality
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 66）
Marcel Dekker, Inc., c1995
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and appearance. The intention is to provide new opportunities for food product development. It considers both real foods and model food systems.
目次
- Interactions of Ingredients in Food Systems - An Introduction
- Use of 23Na NMR to Study Sodium-Macromolecule Interactions
- Rheological Concepts for Probing Ingredient Interactions in Food Systems
- Interaction of Water with Food Components
- Interaction of Hydrocolloids in Food Systems
- Interactions of Starches in Foods
- Protein-Protein Interactions in Food Materials
- Lipid-Protein Interactions in Foods
- Interactions of Proteins with Selected Small Molecule
- Dairy Component Interactions in Food Products
- Interactions of Wheat Proteins, Carbohydrates and Lipids
- Interactions of Egg White Proteins
- Interactions of Emulsifiers with Other Components in Foods
- Flavour Interactions with the Food Matrix and Their Effects on Perception
- Flavour-Fat Replacer Interactions in Foods
- Interactions Affecting Microstructure, Texture, and Rheology of Chocolate Confectionary Products
- Interactions Involving Sulfites, Sorbic Acid and Benzoic Acid.
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