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.).

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Jeantet, Romain (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Francés
Publicado: London : Hoboken : ISTE, Ltd. ; Wiley, Ã2016.
Colección:Food science and technology (Academic Press)
Temas:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
Aliments > Conditionnement > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Packaging
Food industry and trade
Food adulteration and inspection
Food > Quality
Handbooks and manuals
Handbooks and manuals.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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