Functional Properties of Food Components
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.
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acid esters alginate amino acids amounts amylase baking barley beer beverages bread cake carbohydrates carrageenan casein Cellulose Cereal cheese Chem chemical color components composition contain corn syrup cream crumb crystallization dairy denaturation dextrose diglycerides dispersed dough effect emulsifiers emulsion enzymatic enzymes extraction fatty acids fermentation fiber Figure ﬂavor flour foam Food Additives Food Technol formation fraction functional properties Fungal gelatinization gelation glucose gluten glycolipids grain heat hydrophobic improve increase inﬂuence ingredients interaction lactose lecithin lipids loaf volume lysine malt margarine meat micelles milk proteins mixes modified moisture molecular molecules monoglycerides muscle nutritional oxidation pectin polysaccharides Pomeranz powder processing Protease protein concentrates reduce salt shortening sodium solubility soy protein soybean soyﬂour stability starch granules storage structure sucrose sugar surface sweeteners TABLE temperature texture tion vegetable viscosity vitamin waxy wheat ﬂour whey proteins whipped yeast