UID:
edoccha_9960073612002883
Format:
1 online resource (515 p.)
ISBN:
1-84569-834-7
Content:
The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
Note:
Description based upon print version of record.
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Front Cover; Food Structure-Its Creation and Evaluation; Copyright Page; PREFACE; ACKNOWLEDGEMENTS; Table of Contents; CHAPTER 1. THE RELEVANCE OF FOOD STRUCTURE-A DENTAL CLINICAL PERSPECTIVE; References; CHAPTER 2. MIXED AND FILLED GELS-MODELS FOR FOODS; Introduction; Single component gels; Two component mixed gels; Filled gels; Sensory properties; References; CHAPTER 3. GEL STRUCTURE OF FOOD BIOPOLYMERS; Introduction; Protein gels; Globular proteins; Polysaccharides; Complex food systems; Acknowledgements; References; CHAPTER 4. THE STRUCTURE AND STABILITY OF EMULSIONS; Introduction
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StabilityStructure; Creaming; Flocculation and coalescence; References; Chapter 5. STRUCTURE AND PROPERTIES OF LIQUID AND SOLID FOAMS; Introduction; Classification of foamed structures; Elastic properties of solid foams; Strength properties of solid foams; Liquid-filled foams; Conclusions; References; CHAPTER 6. THE POLYMER/WATER RELATIONSHIP-ITS IMPORTANCE FOR FOOD STRUCTURE; Introduction; Definitions; High water content systems e.g. protein and plysaccharide gels and dispersions (aw 〉 0.9-1.00); Intermediate/low moisture content systems (aw 〈 0.9); Acknowledgements; References
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CHAPTER 7. POLYMER FRACTUREIntroduction; Molecular aspects of fracture; Fracture mechanics; Plastic zones and crazes; Fracture of glassy thermoplastics-PMMA; Environmental effects; Impact; Toughness and toughening of polymers; Conclusion; References; CHAPTER 8. STRUCTURAL STABILITY OF INTERMEDIATE MOISTURE FOODS-A NEW UNDERSTANDING?; Introduction; Theoretical background; Structural stability of intermediate moisture (IM) foods; Conclusion; Acknowledgements; References; CHAPTER 9. 'COLLAPSE' PHENOMENA-A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS; Introduction
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Materials and methodsResults; Discussion; Acknowledgements; References; CHAPTER 10. CREATION OF FIBROUS STRUCTURES BY SPINNERETLESS SPINNING; Introduction; Preparation of two-phase dopes; Structure and properties of two-phase dopes; Mechanical and other physicochemical properties of fibrous materials; Versions of the spinneretless spinning process; Spinneretless spinning as an element of food production technology; References; CHAPTER 11. DRY SPINNING OF MILK PROTEINS; Introduction; Proteins, their functionality and traditional texturization processes
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Protein texturization by wet spinning and extrusion cookingDry spinning of milk proteins; Evaluation of results; Acknowledgements; References; CHAPTER 12. PROTEIN EXTRUSION-MORE QUESTIONS THAN ANSWERS?; Is denaturation necessary?; What is the nature of the 'melt' phase?; Do the proteins align in the shear field?; How important are charge effects?; What bonds stabilize the aggregate and when do they form?; Is the changing chemical composition of the 'melt' of importance?; Discussion; References; CHAPTER 13. REFORMED MEAT PRODUCTS-FUNDAMENTAL CONCEPTS AND NEW DEVELOPMENTS; Introduction
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Muscle structure
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English
Additional Edition:
ISBN 1-85573-396-X
Language:
English
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