Functional Properties of Food Components

Functional Properties of Food Components

1st Edition - January 28, 1985

Write a review

  • Author: Yeshajahu Pomeranz
  • eBook ISBN: 9780323146364

Purchase options

Purchase options
DRM-free (PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.

Table of Contents


  • Preface

    Part I. The Components

    1. Water

    I. Water Content of Foods

    II. Significance of Water

    III. Forms of Water in Foods

    IV. Water and Keeping Quality

    V. Intermediate Moisture Foods

    References

    2. Carbohydrates: Starch

    I. Starch Composition, Occurrence, and Uses

    II. Forms of Starch

    III. Swelling of Granular Starches

    IV. Factors That Govern-Affect Starch Gelatinization

    V. Food Applications

    VI. Bread Making: Role of Starch

    VII. Modified Starches for Industrial Applications

    VIII. Industrial Starch Applications

    References

    3. Carbohydrates: Structural Polysaccharides, Pectins, and Gums

    I. Introduction

    II. Cellulose and Other Cell Wall Components

    III. Seaweed Extracts

    IV. Plant Exudates

    V. Seed Gums

    VI. Plant Extracts

    VII. Microbial Gums

    References

    4. Corn Sweeteners and Wheat Carbohydrates

    I. Corn Sweeteners

    II. Wheat Carbohydrates

    III. Sugars in Bread Making

    IV. Cereal Malts in Bread Making

    References

    5. Proteins: General

    I. Introduction

    II. Functionality of Proteins

    III. Denaturation of Proteins

    IV. Modification of Functional Properties

    References

    6. Proteins: Specific Foods

    I. Milk Proteins

    II. Egg Proteins

    III. Muscle Proteins

    IV. Plant Proteins

    V. Factors in Production and Use of Concentrated Seed Proteins

    VI. Single Cell Proteins

    References

    7. Lipids

    I. Introduction

    II. Modification of Oils and Fats

    III. Processing Effects on Nutritive Value of Lipids

    IV. Cooking Oils, Salad Oils, and Salad Dressings

    V. Muscle Lipids

    VI. Lipids in Cereal Products

    VII. Fats and Oils in Bakery Goods

    VIII. Native Wheat Flour Lipids in Baking

    References

    8. Enzymes

    I. Major Classes of Enzymes and Their Applications

    II. Immobilized Enzymes

    References

    Part II. Engineering Foods

    9. Additives

    I. Standards for Additives

    II. Food Emulsifiers

    III. Lecithins

    References

    10. Some Traditional Foods

    I. Dairy Ingredients

    II. Wheat Flour Components in Bread Making

    III. Malt Products

    IV. Soybean Products

    References

    11. Foods of the Future

    I. Synthesis versus Modification

    II. The Nutritional Dimension

    III. Modern Foods and Food Additives

    IV. Engineered Foods

    V. Creating Foods

    References

    Part III. Information and Documentation

    12. Information and Documentation

    I. Introduction

    II. Data Bases

    References

    III. Bibliography

    Index






Product details

  • No. of pages: 548
  • Language: English
  • Copyright: © Academic Press 1985
  • Published: January 28, 1985
  • Imprint: Academic Press
  • eBook ISBN: 9780323146364

About the Author

Yeshajahu Pomeranz

Affiliations and Expertise

Washington State University, Pullman, U.S.A.

Ratings and Reviews

Write a review

There are currently no reviews for "Functional Properties of Food Components"