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Handbook of food science and technology. 3, Food biochemistry and technology /
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.).
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
London : Hoboken :
ISTE, Ltd. ; Wiley,
Ã2016.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Handbook of food science and technology. |n 3, |p Food biochemistry and technology / |c edited by Romain Jeantet [and others]. |
| 246 | 3 | 0 | |a Food biochemistry and technology |
| 264 | 1 | |a London : |b ISTE, Ltd. ; |a Hoboken : |b Wiley, |c Ã2016. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food Science and Technology Series | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (John Wiley, viewed July 7, 2016). | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 505 | 0 | |a 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. | |
| 520 | 8 | |a 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.). | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food industry and trade |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food |x Packaging |v Handbooks, manuals, etc. | |
| 650 | 6 | |a Aliments |x Conditionnement |v Guides, manuels, etc. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Packaging |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Food adulteration and inspection |2 fast | |
| 650 | 7 | |a Food |x Quality |2 fast | |
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 655 | 7 | |a Handbooks and manuals. |2 lcgft | |
| 700 | 1 | |a Jeantet, Romain, |e editor. | |
| 758 | |i has work: |a Food biochemistry and technology 3 Handbook of food science and technology (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFvwbBr66jGWxMvmVcwVyb |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Handbook of food science and technology. 1, Food alteration and food quality. |d London : ISTE, Ltd. ; Wiley, [2016] |z 9781848219342 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4558120 |z Texto completo |
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