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Food structure : its creation and evaluation /
Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical proper...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London ; Boston :
Butterworths,
1988.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 019 | |a 874154608 |a 893738364 | ||
| 020 | |a 9781483165318 |q (electronic bk.) | ||
| 020 | |a 1483165310 |q (electronic bk.) | ||
| 020 | |z 0408029501 | ||
| 020 | |z 9780408029506 | ||
| 035 | |a (OCoLC)881853525 |z (OCoLC)874154608 |z (OCoLC)893738364 | ||
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| 245 | 0 | 0 | |a Food structure : |b its creation and evaluation / |c [edited by] J.M.V. Blanshard, J.R. Mitchell. |
| 264 | 1 | |a London ; |a Boston : |b Butterworths, |c 1988. | |
| 300 | |a 1 online resource (ix, 504 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Food Structure-its Creation and Evaluation; Copyright Page; PREFACE; ACKNOWLEDGEMENTS; Table of Contents; CHAPTER 1. THE RELEVANCE OF FOOD STRUCTURE-A DENTAL CLINICAL PERSPECTIVE; References; CHAPTER 2. MIXED AND FILLED GELS-MODELS FOR FOODS; Introduction; Single component gels; Two component mixed gels; Filled gels; Sensory properties; References; CHAPTER 3. GEL STRUCTURE OF FOOD BIOPOLYMERS; Introduction; Protein gels; Globular proteins; Polysaccharides; Complex food systems; Acknowledgements; References; CHAPTER 4. THE STRUCTURE AND STABILITY OF EMULSIONS; Introduction. | |
| 505 | 8 | |a StabilityStructure; Creaming; Flocculation and coalescence; References; CHAPTER 5. STRUCTURE AND PROPERTIES OF LIQUID AND SOLID FOAMS; Introduction; Classification of foamed structures; Elastic properties of solid foams; Strength properties of solid foams; Liquid-filled foams; Conclusions; References; CHAPTER 6. THE POLYMER / WATER RELATIONSHIP-ITS IMPORTANCE FOR FOOD STRUCTURE; Introduction; Definitions; High water content systems e.g. protein and polysaccharide gels and dispersions (aw> 0.9-1.00); Intermediate/low moisture content systems (aw <0.9); Acknowledgements; References. | |
| 505 | 8 | |a CHAPTER 7. POLYMER FRACTUREIntroduction; Molecular aspects of fracture; Fracture mechanics; Plastic zones and crazes; Fracture of glassy thermoplastics-PMMA; Environmental effects; Impact; Toughness and toughening of polymers; Conclusion; References; CHAPTER 8. STRUCTURAL STABILITY OF INTERMEDIATE MOISTURE FOODS-A NEW UNDERSTANDING?; Introduction; Theoretical background; Structural stability of intermediate moisture (IM) foods; Conclusion; Acknowledgements; References; CHAPTER 9. 'COLLAPSE' PHENOMENA-A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS; Introduction. | |
| 505 | 8 | |a Materials and methodsResults; Discussion; Acknowledgements; References; CHAPTER 10. CREATION OF FIBROUS STRUCTURES BY SPINNERETLESS SPINNING; Introduction; Preparation of two-phase dopes; Structure and properties of two-phase dopes; Mechanical and other physicochemical properties of fibrousmaterials; Versions of the spinneretless spinning process; Spinneretless spinning as an element of food production technology; References; CHAPTER 11. DRY SPINNING OF MILK PROTEINS; Introduction; Proteins, their functionality and traditional texturization processes. | |
| 505 | 8 | |a Protein texturization by wet spinning and extrusion cookingDry spinning of milk proteins; Evaluation of results; Acknowledgements; References; CHAPTER 12. PROTEIN EXTRUSION-MORE QUESTIONS THAN ANSWERS?; Is denaturation necessary?; What is the nature of the 'melt' phase?; Do the proteins align in the shear field?; How important are charge effects?; What bonds stabilize the aggregate and when do they form?; Is the changing chemical composition of the 'melt' of importance?; Discussion; References; CHAPTER 13. REFORMED MEAT PRODUCTS-FUNDAMENTAL CONCEPTS AND NEW DEVELOPMENTS; Introduction. | |
| 520 | |a Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hier. | ||
| 650 | 0 | |a Food texture. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 6 | |a Aliments |x Texture. |0 (CaQQLa)201-0001968 | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast |0 (OCoLC)fst00930607 | |
| 650 | 7 | |a Food texture |2 fast |0 (OCoLC)fst00931243 | |
| 650 | 7 | |a Aufsatzsammlung |2 gnd |0 (DE-588)4143413-4 | |
| 650 | 7 | |a Lebensmittel |2 gnd |0 (DE-588)4034870-2 | |
| 650 | 7 | |a Struktur |2 gnd |0 (DE-588)4058125-1 | |
| 700 | 1 | |a Blanshard, J. M. V. | |
| 700 | 1 | |a Mitchell, J. R., |c Ph. D. | |
| 776 | 0 | 8 | |i Print version: |t Food structure |z 0408029501 |w (DLC) 87032012 |w (OCoLC)17108335 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780408029506 |z Texto completo |