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New ingredients in food processing - Biochemistry and agriculture
Edited by G Linden and D Lorient
Woodhead
1999
hardback 384 pages ISBN 1855734435
£145.00
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The revolution in technology that the food industry has experienced since the Second World
War has continually increased the distance between the source of ingredients and the point of conversion
and consumption. This has led to the development and increasing importance of intermediate food products
(IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption -
IFPs have become the kit-parts of the food industry.
This book is an essential reference offering a comprehensive guide to the range of IFPs available, their key
benefits for the food industry (greater flexibility, functionality and more consistent quality) and the ways in
which their manufacture can be tailored to the requirements of the food industry. The publication of New
ingredients in food processing in English comes at a time when the food industry is under increasing pressure
to produce new and innovative products, while faced with consumers who are more educated than ever
before about what goes into their food.
Contents
Part 1 - Manufacture and properties of intermediate food products
Intermediate food product strategy
- Introduction
- Scientific and economic essentials
- Illustrating the IFP strategy: low-calorie foods
Functional properties
- Definition and classification: role of functional properties of food components within sensory quality
- Properties of hydration
- Properties of association and polymerisation
- Interfacial properties
Extraction and texturisation processes
- Extraction and purification
- Structurisation/Texturisation
Intermediate food products of plant origin
- Plant proteins
- Plant oils and fats
The dairy industry
- Introduction
- IFPs based on dairy proteins
- Proteins exhibiting biological activity: lactoferrin and lactoperoxidase
- Liquid IFPs
Egg products
- Structure and composition of the egg
- Nutritional value of the egg
- Functional properties
- Current economic developments
Meat products
- Composition of the carcass
- Molecular and functional properties of muscle proteins
- Meat restructuring
Products from the sea
- Structure of fish flesh and seaweed
- Preservation technologies
- Hydrolysates: economic development of the protein fraction
The exploitation of by-products
- Whey
- Blood
- Collagen and gelatin
Part 2 - Extraction and modification of biomolecules
Sugar chemistry
- Definitions and functions of carbohydrates
- Sucrose
- Lactose
- Parietal carbohydrates
- Plant oligosaccharides
- Polyols (sugar alcohols)
- Intense sweeteners
- Uses of sweetening substances in confectionery and chocolate-making
Starch products
- Introduction
- Starches in the natural state
- Modified starch
- Starch hydrolysates
- Interactions with other biochemical constituents
- Uses of food starches
Hydrocolloids and dietary fibres
- Definitions and classification
- Parietal plant polymers
- Polysaccharides from seaweed and micro-organisms
- Other polysaccharides used as food additives
- Food utilisation of glycans
Lipid chemistry - fat substitutes
- Lipid crystallisation
- Fatty acids
- Glycerides
- Phospholipids
- Characteristics and functions of emulsifiers
- Fat substitutes
Amino acids and peptides
- Production and use of amino acids
- Peptides
Pigments and aromas
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