Handbook of food science and technology. 1 : food alteration and food quality / editors, Romain Jeantet [et al.]

Format:

Book

Contributor:

Jeantet, Romain, editor.

Croguennec, Thomas, editor.

Schuck, Pierre, editor.

Brulé, Gérard, editor.

Series:

Food Science and Technology Series.

THEi Wiley ebooks.

Food Science and Technology Series

THEi Wiley ebooks

Language:

English

Subjects (All):

Food adulteration and inspection--Handbooks, manuals, etc.

Food adulteration and inspection.

Food--Quality--Handbooks, manuals, etc.

Food.

Physical Description:

1 online resource (266 p.)

Edition:

1st ed.

Place of Publication:

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

System Details:

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

Summary:

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

Contents:

Cover

Title Page

Copyright

Contents

Introduction

I.1. Traditional preservation methods at the beginning of the agri-food industry

I.2. From quantitative demand to qualitative demands

I.3. Better identification of quality criteria

I.4. Safety

I.5. Health

I.6. Satisfaction

I.7. Service

I.8. Society

PART 1: Water and Other Food Constituents

Chapter 1: Water

1.1. Structure and state of water

1.2. Properties of water

1.2.1. Water activity (aw)

1.2.1.1. Definition

1.2.1.2. Method

1.2.1.3. Sorption isotherm

1.2.2. Glass transition

1.2.2.1. Principle

1.2.2.2. Measurement and calculation

1.2.3. Phase diagram

Chapter 2: Other Food Constituents

2.1. Carbohydrates

2.1.1. Structure of carbohydrates

2.1.2. Carbohydrates in solution

2.1.2.1. Mutarotation

2.1.2.2. Solubility of sugars

2.1.2.3. Crystallization

2.2. Proteins

2.2.1. Structure of proteins

2.2.2. Solubility of proteins

2.3. Lipids

2.3.1. Composition of the lipid fraction

2.3.1.1. Neutral lipids

2.3.1.2. Phospholipids

2.3.1.3. "Unsaponifiable" lipids

2.3.2. Thermal properties of lipids

2.3.2.1. Melting properties

2.3.2.2. Crystallization behavior

2.4. Vitamins

PART 2: Food Modifying Agents and Mechanisms

Chapter 3: Microbial Spoilage

3.1. Microbial profile of food

3.1.1. Origin of microorganisms

3.1.1.1. Endogenous origin

3.1.1.2. Exogenous contamination

3.1.2. Factors influencing the growth of microorganisms

3.1.2.1. Food structure

3.1.2.2. Food composition

3.1.2.3. Water activity [TRO 80, SPE 83]

3.1.2.4. pH

3.1.2.5. Temperature

3.1.2.6. Redox potential

3.1.2.7. Antimicrobial compounds

3.1.2.8. Interaction phenomena

3.2. Food spoilage

3.2.1. Changes in texture and structure

3.2.1.1. Degradation of proteins.

3.2.1.2. Production of gas

3.2.1.3. Production of polysaccharides

3.2.2. Changes in flavor

3.3. Sanitary risks

3.3.1. Foodborne disease outbreak

3.3.2. Main pathogens and toxin producers

3.3.2.1. Toxin-producing microorganisms

3.3.2.2. Fungi responsible for the production of mycotoxins

3.3.2.3. Other pathogenic microorganisms

3.3.2.4. Viruses

3.3.2.5. Prions [SAV 00, HIR 00]

Chapter 4: Lipid Oxidation

4.1. Lipid substrates

4.2. Lipid oxidation mechanisms

4.2.1. Lipid autoxidation

4.2.1.1. Initiation

4.2.1.2. Propagation

4.2.1.3. Termination

4.2.2. Lipid oxidation by singlet oxygen

4.3. Main compounds derived from lipid oxidation

4.4. Factors affecting lipid oxidation

4.4.1. Oxygen content

4.4.2. Catalysts of lipid oxidation

4.4.2.1. Electromagnetic radiation

4.4.2.2. Transition metals

4.4.2.3. Enzymatic catalysts

4.4.3. Inhibitors of lipid oxidation

4.4.3.1. Antiradical action of antioxidants

4.4.3.2. Anticatalytic action of antioxidants

4.4.4. Physical-chemical factors

4.4.4.1. Water activity (aw)

4.4.4.2. pH

4.4.4.3. Temperature

4.5. Evaluation of susceptibility to oxidation and the level of oxidation

4.5.1. Measuring the consumption of oxidation substrates

4.5.2. Determination of the peroxide value

4.5.3. Measurement of peroxide decomposition products

4.6. Control and prevention of lipid oxidation

4.6.1. Stabilization using physical means

4.6.2. Formulation

Chapter 5: Non-Enzymatic Browning

5.1. Substrates

5.2. Mechanism of non-enzymatic browning

5.2.1. Condensation

5.2.2. Amadori or Heyns rearrangement

5.2.3. Degradation of ketosamines

5.2.3.1. Formation of highly-reactive carbonyl compounds

5.2.3.2. Strecker degradation

5.2.3.3. Fragmentation of ketosamines

5.2.4. Polymerization reactions.

5.3. Factors influencing the Maillard reaction

5.3.1. Substrates

5.3.1.1. Nature of substrates

5.3.1.2. Quantity of substrates

5.3.2. Physical-chemical conditions

5.3.2.1. Temperature and heating time

5.3.2.2. pH

5.3.2.3. Water activity

5.3.3. Presence of activators and inhibitors

5.4. Consequences of non-enzymatic browning

5.4.1. Sensory consequences

5.4.2. Functional consequences

5.4.3. Nutritional consequences

5.5. Evaluation of non-enzymatic browning

5.6. Control and prevention of non-enzymatic browning

5.6.1. Removal of substrates

5.6.2. Physical-chemical factors

5.6.3. Formulation (addition of inhibitors)

Chapter 6: Enzymatic Browning

6.1. Substrates and browning enzymes

6.1.1. Phenolic substrates

6.1.2. Browning enzymes

6.2. Mechanism of enzymatic browning

6.2.1. Formation of quinones

6.2.2. Reactions with quinones

6.3. Factors influencing enzymatic browning

6.3.1. Substrates

6.3.2. Physical-chemical conditions and presence of natural inhibitors

6.4. Consequences of enzymatic browning

6.5. Evaluation of enzymatic browning

6.6. Control and prevention of enzymatic browning

6.6.1. Denaturation or inhibition of polyphenol oxidase

6.6.2. Modification or removal of oxidation substrates

6.6.3. Control of reaction products

Chapter 7: Molecular Dynamics in Food Matrices

7.1. Water migration and changes in food quality

7.1.1. Water migration

7.1.2. Equilibration with the atmosphere

7.1.3. Equilibration in heterogeneous foods

7.1.4. Equilibration after a phase and/or structure change

7.2. Control and prevention

7.2.1. Thermodynamic factors

7.2.2. Kinetic factors

PART 3: Quality Control and Assessment

Chapter 8: Food Safety Control

8.1. EU Legislation.

8.1.1. Directive 93/43/EEC of June 14 1993 on the hygiene of foodstuffs

8.1.2. Food safety regulations

8.2. Tools

8.2.1. Guide to good practice

8.2.2. HACCP [JOU 91, BUC 95, BRY 90]

8.2.2.1. Assembling a team

8.2.2.2. Description of the product

8.2.2.3. Intended use

8.2.2.4. Description of the production process

8.2.2.5. Confirmation of the production process

8.2.2.6. Hazard analysis

8.2.2.7. Identification of critical control points

8.2.2.8. Establishing target values and tolerances for each CCP

8.2.2.9. Monitoring procedures and corrective actions

8.2.2.10. Verification

8.2.2.11. Documenting HACCP

8.2.3. Food safety and quality assurance management

Chapter 9: Evaluation of the Physical-chemical Properties and Quality of Food

9.1. Microbiological evaluation

9.1.1. Choice of microbiological assays

9.1.1.1. Indicator microorganisms

9.1.1.2. Pathogenic microorganisms

9.1.2. Methods

9.1.2.1. Conventional plate counting method

9.1.2.2. Alternative bacterial enumeration methods

9.1.2.3. Bacterial detection: conventional and rapid methods

9.1.3. Limitations of microbiological evaluation

9.2. Biochemical and physical-chemical analysis

9.2.1. Texture analysis by rheological methods

9.2.1.1. Definitions

9.2.1.2. Rheological behavior

9.2.1.3. Measurement methods

9.2.2. Color analysis

9.2.3. Analysis of food composition

Bibliography

List of Authors

Index.

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 February 18, 2016).

ISBN:

9781119268673

1119268672

9781119268666

1119268664

OCLC:

934770368