04852nam 2200637 450 991013501310332120230911120834.01-119-29623-41-119-29621-81-119-29622-6(CKB)4330000000010043(EBL)4558120(MiAaPQ)EBC4558120(Au-PeEL)EBL4558120(CaPaEBR)ebr11223887(CaONFJC)MIL933684(OCoLC)951904284(EXLCZ)99433000000001004320160711h20162016 uy 0engur|n|---|||||rdacontentrdamediardacarrierHandbook of food science and technology3Food biochemistry and technology /edited by Romain Jeantet [and three others]London, England ;Hoboken, New Jersey :ISTE :Wiley,2016.©20161 online resource (440 p.)Food Science and Technology SeriesTHEi Wiley ebooksDescription based upon print version of record.1-84821-934-2 Includes bibliographical references and index.Cover; Title Page; Copyright; Contents; Introduction; PART 1: Food from Animal Sources; PART 2: Food from Plant Sources; PART 3: Food Ingredients; Bibliography; List of Authors; Index; EULA; I.1. From empiricism to rational technology; I.2. From traditional foods to assembly technology; 1: From Milk to Dairy Products; 2: From Muscle to Meat and Meat Products; 3: From Eggs to Egg Products; 4: From Wheat to Bread and Pasta; 5: From Barley to Beer; 6: From Fruit to Fruit Juice and Fermented Products; 7: From Grape to Wine; 8: From Fruit and Vegetables to Fresh-Cut Products9: Functional Properties of Ingredients10: Separation Techniques; 1.1. The biochemistry and physical chemistry of milk; 1.2. Biological and physicochemical aspects of milk processing; 1.3. Dairy product technology; 2.1. The biochemistry of muscle (land animals and fish); 2.2. Biological and physicochemical changes in muscle; 2.3. Meat and fish processing technology; 3.1. Chicken egg - raw material in the egg industry; 3.2. Physicochemical properties of the different egg fractions; 3.3. The egg industry: technology and products; 4.1. Biochemistry and physical chemistry of wheat4.2. Biological and physicochemical factors of wheat processing4.3. The technology of milling, bread making and pasta making; 5.1. Biochemistry and structure of barley and malt; 5.2. Biological and physicochemical factors of processing; 5.3. Brewing technology; 6.1. Fruit development; 6.2. Biochemistry of fruit juice; 6.3. Fruit juice processing; 6.4. Cider; 7.1. Raw materials; 7.2. Winemaking techniques; 7.3. Stabilization and maturation of wine; 7.4. Specific technology; 8.1. Respiratory activity of plants; 8.2. Enzymatic browning8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges8.4. Modified atmosphere packaging; 8.5. Conclusion; 9.1. Interactions with water: hydration and thickening properties; 9.2. Intermolecular interactions: texture properties; 9.3. Interfacial properties: foaming and emulsification; 10.1. Proteins and peptides; 10.2. Carbohydrates; 10.3. Lipids; 10.4. Pigments and flavorings; 1.1.1. Milk fat; 1.1.2. Carbohydrates; 1.1.3. Proteins; 1.1.4. Milk minerals; 1.2.1. The stability of fat globules; 1.2.2. Protein stability; 1.3.1. Liquid milk1.3.2. Fermented milk products1.3.3. Milk powder; 1.3.4. Cheese; 1.3.5. Cream and butter; 2.1.1. The structure and composition of meat and fish muscle; 2.1.2. Muscle structure; 2.1.3. Proteins; 2.1.4. Carbohydrates; 2.1.5. Vitamins and minerals; 2.2.1. Muscle contraction; 2.2.2. Changes in muscle after death; 2.3.1. Meat processing technology; 2.3.2. Fish processing technology; 3.1.1. Structure and composition; 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg; 3.2.1. Interfacial properties; 3.2.2. Gelling properties; 3.3.1. Decontamination of shells3.3.2. Breaking and separation of the egg white and yolkFood science and technology.THEi Wiley ebooks.Food industry and tradeHandbooks, manuals, etcFoodPackagingHandbooks, manuals, etcFood adulteration and inspectionFood industry and tradeFoodPackagingFood adulteration and inspection.664.00212Jeantet RomainMiAaPQMiAaPQMiAaPQBOOK9910135013103321Handbook of food science and technology2016873UNINA