2nd Edition

Ingredient Interactions Effects on Food Quality, Second Edition

Edited By Anilkumar G. Gaonkar, Andrew McPherson Copyright 2005
    572 Pages 171 B/W Illustrations
    by CRC Press

    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 developers of food products. Ingredient Interactions: Effects on Food Quality, Second Edition is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions.

    This text contains chapters written by internationally renowned experts in their fields who concentrate on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. The book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components.

    Ingredient Interactions: Effects on Food Quality, Second Edition is a comprehensive single-source guide that explains how major food ingredients such as water, starches, sweeteners, lipids, proteins, and enzymes interact with other constituents and affect food quality.

    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

    Biography

    Anilkumar G. Gaonkar, Andrew McPherson