2nd Edition
Ingredient Interactions Effects on Food Quality, Second Edition
572 Pages
171 B/W Illustrations
by
CRC Press
576 Pages
by
CRC Press
Also available as eBook on:
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 allows for new and unique opportunities for the... Read more
Interactions of Ingredients in Food Systems: An
Introduction, Arun Kilara
Microscopy: A Tool to Study Ingredient Interactions
in Foods, Kathy Groves
Probing Ingredient Functionalities in Food Systems
Using Rheological Methods, Sumana Chakrabarti
Interaction of Water with Food Components, Martine Le Meste, Gaelle Roudaut, Dominique Champion,
Genevieve Blond, and Denise Simatos
Starch Selection and Interaction in Foods, John J. Mitolo
Ingredient Interactions: Sweeteners, Scott Helstad
Protein Interactions in Muscle Foods, Rodrigo Tarté and Curtis M. Amundson
Protein-Protein Interactions in Food, Milena Corredig
Interaction of Proteins with Selected Small
Molecules, Nazlin K. Howell
Ingredient Interactions: Phospholipid-Protein
Interactions in Food Systems, Yoshinori Mine and Marc Anton
Macromolecular Interactions in Enzyme Applications
for Food Products, Hans Peter Heldt-Hansen
Interactions of Emulsifiers with Other Components
in Foods, Merete Faergemand and Niels Krog
Ingredient Interactions Affecting Texture and
Microstructure of Confectionery Chocolate, Tarek S. Awad and Alejandro G. Marangoni
Interactions of Flavor Components in Foods, Martin Preininger
Introduction, Arun Kilara
Microscopy: A Tool to Study Ingredient Interactions
in Foods, Kathy Groves
Probing Ingredient Functionalities in Food Systems
Using Rheological Methods, Sumana Chakrabarti
Interaction of Water with Food Components, Martine Le Meste, Gaelle Roudaut, Dominique Champion,
Genevieve Blond, and Denise Simatos
Starch Selection and Interaction in Foods, John J. Mitolo
Ingredient Interactions: Sweeteners, Scott Helstad
Protein Interactions in Muscle Foods, Rodrigo Tarté and Curtis M. Amundson
Protein-Protein Interactions in Food, Milena Corredig
Interaction of Proteins with Selected Small
Molecules, Nazlin K. Howell
Ingredient Interactions: Phospholipid-Protein
Interactions in Food Systems, Yoshinori Mine and Marc Anton
Macromolecular Interactions in Enzyme Applications
for Food Products, Hans Peter Heldt-Hansen
Interactions of Emulsifiers with Other Components
in Foods, Merete Faergemand and Niels Krog
Ingredient Interactions Affecting Texture and
Microstructure of Confectionery Chocolate, Tarek S. Awad and Alejandro G. Marangoni
Interactions of Flavor Components in Foods, Martin Preininger
Biography
Anilkumar G. Gaonkar, Andrew McPherson
