Handbook of food science and technology. 3, Food biochemistry and technology / edited by Romain Jeantet [and three others].

Format:

Book

Contributor:

Jeantet, Romain, editor.

Series:

Food science and technology.

THEi Wiley ebooks.

Food Science and Technology Series

THEi Wiley ebooks

Language:

English

Subjects (All):

Food industry and trade--Handbooks, manuals, etc.

Food industry and trade.

Food--Packaging--Handbooks, manuals, etc.

Food.

Food adulteration and inspection.

Physical Description:

1 online resource (440 p.)

Edition:

1st ed.

Place of Publication:

London, England ; Hoboken, New Jersey : ISTE : Wiley, 2016.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

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.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Contents:

Cover; Title Page; Copyright; Contents; Introduction; PART 1: Food from Animal Sources; PART 2: Food from Plant Sources; PART 3: Food Ingredients; Bibliography; List of Authors; Index; EULA; I.1. From empiricism to rational technology; I.2. From traditional foods to assembly technology; 1: From Milk to Dairy Products; 2: From Muscle to Meat and Meat Products; 3: From Eggs to Egg Products; 4: From Wheat to Bread and Pasta; 5: From Barley to Beer; 6: From Fruit to Fruit Juice and Fermented Products; 7: From Grape to Wine; 8: From Fruit and Vegetables to Fresh-Cut Products

9: Functional Properties of Ingredients10: Separation Techniques; 1.1. The biochemistry and physical chemistry of milk; 1.2. Biological and physicochemical aspects of milk processing; 1.3. Dairy product technology; 2.1. The biochemistry of muscle (land animals and fish); 2.2. Biological and physicochemical changes in muscle; 2.3. Meat and fish processing technology; 3.1. Chicken egg - raw material in the egg industry; 3.2. Physicochemical properties of the different egg fractions; 3.3. The egg industry: technology and products; 4.1. Biochemistry and physical chemistry of wheat

4.2. Biological and physicochemical factors of wheat processing4.3. The technology of milling, bread making and pasta making; 5.1. Biochemistry and structure of barley and malt; 5.2. Biological and physicochemical factors of processing; 5.3. Brewing technology; 6.1. Fruit development; 6.2. Biochemistry of fruit juice; 6.3. Fruit juice processing; 6.4. Cider; 7.1. Raw materials; 7.2. Winemaking techniques; 7.3. Stabilization and maturation of wine; 7.4. Specific technology; 8.1. Respiratory activity of plants; 8.2. Enzymatic browning

8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges8.4. Modified atmosphere packaging; 8.5. Conclusion; 9.1. Interactions with water: hydration and thickening properties; 9.2. Intermolecular interactions: texture properties; 9.3. Interfacial properties: foaming and emulsification; 10.1. Proteins and peptides; 10.2. Carbohydrates; 10.3. Lipids; 10.4. Pigments and flavorings; 1.1.1. Milk fat; 1.1.2. Carbohydrates; 1.1.3. Proteins; 1.1.4. Milk minerals; 1.2.1. The stability of fat globules; 1.2.2. Protein stability; 1.3.1. Liquid milk

1.3.2. Fermented milk products1.3.3. Milk powder; 1.3.4. Cheese; 1.3.5. Cream and butter; 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; 2.2.1. Muscle contraction; 2.2.2. Changes in muscle after death; 2.3.1. Meat processing technology; 2.3.2. Fish processing technology; 3.1.1. Structure and composition; 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg; 3.2.1. Interfacial properties; 3.2.2. Gelling properties; 3.3.1. Decontamination of shells

3.3.2. Breaking and separation of the egg white and yolk

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed July 1, 2016).

ISBN:

9781119296232

1119296234

9781119296218

1119296218

9781119296225

1119296226

OCLC:

951904284