Functional properties of food components

Front Cover......Page 1
Functional Properties of Food Components
......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Preface......Page 10
PART I: THE COMPONENTS......Page 12
I. WATER CONTENT OF FOODS......Page 14
II. SIGNIFICANCE OF WATER......Page 15
III. FORMS OF WATER IN FOODS......Page 18
IV. WATER AND KEEPING QUALITY......Page 26
V. INTERMEDIATE MOISTURE FOODS......Page 32
REFERENCES......Page 33
CHAPTER 2. CARBOHYDRATES: STARCH......Page 35
I. STARCH COMPOSITION, OCCURRENCE, AND USES......Page 36
II. FORMS OF STARCH......Page 40
III. SWELLING OF GRANULAR STARCHES......Page 43
IV. FACTORS THAT GOVERN AND AFFECT STARCH GELATINIZATION......Page 44
V. FOOD APPLICATIONS: FUNCTIONS OF STARCH IN FOODS......Page 58
VI. BREAD MAKING: ROLE OF STARCH......Page 73
VII. MODIFIED STARCHES FOR INDUSTRIAL APPLICATIONS......Page 79
REFERENCES......Page 88
I. INTRODUCTION......Page 90
II. CELLULOSE AND OTHER CELL WALL COMPONENTS......Page 99
III. SEAWEED EXTRACTS......Page 106
IV. PLANT EXUDATES......Page 114
V. SEED GUMS......Page 117
VI. PLANT EXTRACTS......Page 118
VII. MICROBIAL GUMS......Page 119
REFERENCES......Page 125
CHAPTER 4. CORN SWEETENERS AND WHEAT CARBOHYDRATES......Page 127
I. CORN SWEETENERS......Page 128
II. WHEAT CARBOHYDRATES......Page 141
III. SUGARS IN BREAD MAKING......Page 146
IV. CEREAL MALTS IN BREAD MAKING......Page 151
V. PREHARVEST SPROUTED GRAIN......Page 153
REFERENCES......Page 156
I. INTRODUCTION......Page 158
II. FUNCTIONALITY OF PROTEINS......Page 160
III. DENATURATION OF PROTEINS......Page 176
IV. MODIFICATION OF FUNCTIONAL PROPERTIES......Page 189
REFERENCES......Page 200
CHAPTER 6. PROTEINS: SPECIFIC FOODS......Page 204
I. MILK PROTEINS......Page 205
II. EGG PROTEINS......Page 210
III. MUSCLE PROTEINS......Page 216
IV. PLANT PROTEINS......Page 230
V. FACTORS IN PRODUCTION AND USE OF CPSs......Page 237
VI. SINGLE-CELL PROTEINS......Page 250
REFERENCES......Page 255
I. INTRODUCTION......Page 259
II. MODIFICATION OF OILS AND FATS......Page 268
III. PROCESSING EFFECTS ON NUTRITIVE VALUE OF LIPIDS......Page 274
IV. COOKING OILS, SALAD OILS, AND SALAD DRESSINGS......Page 277
V. MODIFIED SALAD OILS, SPREADS, AND CREAMS......Page 280
VI. MUSCLE LIPIDS......Page 285
VII. LIPIDS IN CEREAL PRODUCTS......Page 288
VIII. FATS AND OILS IN BAKERY GOODS......Page 294
IX. NATIVE WHEAT FLOUR LIPIDS IN BAKING......Page 302
REFERENCES......Page 307
CHAPTER 8. ENZYMES......Page 310
I. MAJOR CLASSES OF ENZYMES AND THEIR APPLICATIONS......Page 327
II. IMMOBILIZED ENZYMES......Page 334
REFERENCES......Page 338
PART II: ENGINEERING FOODS......Page 342
I. STANDARDS FOR ADDITIVES......Page 343
II. FOOD EMULSIFIERS......Page 350
III. LECITHINS......Page 379
REFERENCES......Page 390
CHAPTER 10. SOME TRADITIONAL FOODS......Page 392
I. DAIRY INGREDIENTS......Page 393
II. WHEAT FLOUR COMPONENTS IN BREAD MAKING......Page 419
III. MALT PRODUCTS......Page 445
IV. SOYBEAN PRODUCTS......Page 462
REFERENCES......Page 479
CHAPTER 11. NEW AND NOVEL FOODS......Page 485
I. SYNTHESIS AND ENRICHMENT......Page 486
II. THE NUTRITIONAL DIMENSION......Page 489
III. ENGINEERED FOODS......Page 506
IV. CREATING FOODS......Page 520
REFERENCES......Page 533
PART III: INFORMATION AND DOCUMENTATION......Page 538
I. INTRODUCTION......Page 540
II. DATA BASES......Page 541
III. BIBLIOGRAPHY......Page 544
Index......Page 572