LEADER 04852nam 2200637 450 001 9910808612503321 005 20230911120834.0 010 $a1-119-29623-4 010 $a1-119-29621-8 010 $a1-119-29622-6 035 $a(CKB)4330000000010043 035 $a(EBL)4558120 035 $a(MiAaPQ)EBC4558120 035 $a(Au-PeEL)EBL4558120 035 $a(CaPaEBR)ebr11223887 035 $a(CaONFJC)MIL933684 035 $a(OCoLC)951904284 035 $a(EXLCZ)994330000000010043 100 $a20160711h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aHandbook of food science and technology$h3$iFood biochemistry and technology /$fedited by Romain Jeantet [and three others] 210 1$aLondon, England ;$aHoboken, New Jersey :$cISTE :$cWiley,$d2016. 210 4$dİ2016 215 $a1 online resource (440 p.) 225 1 $aFood Science and Technology Series 225 1 $aTHEi Wiley ebooks 300 $aDescription based upon print version of record. 311 $a1-84821-934-2 320 $aIncludes bibliographical references and index. 327 $aCover; 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 Products 327 $a9: 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 wheat 327 $a4.2. 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 browning 327 $a8.3. 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 milk 327 $a1.3.2. 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 shells 327 $a3.3.2. Breaking and separation of the egg white and yolk 410 0$aFood science and technology. 410 0$aTHEi Wiley ebooks. 606 $aFood industry and trade$vHandbooks, manuals, etc 606 $aFood$xPackaging$vHandbooks, manuals, etc 606 $aFood adulteration and inspection 615 0$aFood industry and trade 615 0$aFood$xPackaging 615 0$aFood adulteration and inspection. 676 $a664.00212 702 $aJeantet$b Romain 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910808612503321 996 $aHandbook of food science and technology$94030622 997 $aUNINA