Ingredient Interactions: Effects on Food Quality, Second EditionAnilkumar G. Gaonkar, Andrew McPherson CRC Press, 19 apr 2016 - 576 pagina's Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge |
Overige edities - Alles bekijken
Ingredient Interactions: Effects on Food Quality, Second Edition Anilkumar G. Gaonkar,Andrew McPherson Geen voorbeeld beschikbaar - 2005 |
Ingredient Interactions: Effects on Food Quality, Second Edition Anilkumar G. Gaonkar,Andrew McPherson Geen voorbeeld beschikbaar - 2016 |
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aggregation Agric Food Chem amino acids amylopectin amylose aroma compounds ascorbic acid behavior binding calpain carbohydrates casein casein micelles Cereal changes cheese chemical chocolate collagen complex concentration cooking cross-linking Dairy decrease denaturation disulfide dough effect emulsifiers emulsions enzymes fat crystal networks fatty acids Figure flavor compounds flavor release food products Food Sci food systems formation fractal fraction function gelatinization gelation gels glass transition granules heat hydration Hydrocolloids hydrophobic increased ingredient interactions interface LDLs Leatherhead Food International lipids Maillard reaction meat products Meat Sci mechanism melting micelles microscopy microstructure milk fat moisture molecular molecules monoglycerides muscle myosin oxidation pectin phase phospholipids polar polymer pork postmortem processing properties reaction reduced result rheological sample sarcomere sensory shear solids solubility solutions stability starch storage structure studies sucrose sugar surface sweeteners syrup Technol temperature texture tion transglutaminase viscosity volatile whey protein yolk