Handbook of food science and technology 3 :  food biochemistry and technology / 
 Food biochemistry and technology 
edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck and Gerard Brule. 
 - London :  John Wiley & Sons,  c2016. 
 - xiv, 421 pages :  illustrations ;  24 cm. 
 - Food science and technology series .
 - Food science and technology series (London, England) .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Machine generated contents note: pt. 1 Food from Animal Sources -- ch. 1 From Milk to Dairy Products / Pierre Schuck -- 1.1.The biochemistry and physical chemistry of milk -- 1.1.1.Milk fat -- 1.1.2.Carbohydrates -- 1.1.3.Proteins -- 1.1.4.Milk minerals -- 1.2.Biological and physicochemical aspects of milk processing -- 1.2.1.The stability of fat globules -- 1.2.2.Protein stability -- 1.3.Dairy product technology -- 1.3.1.Liquid milk -- 1.3.2.Fermented milk products -- 1.3.3.Milk powder -- 1.3.4.Cheese -- 1.3.5.Cream and butter -- ch. 2 From Muscle to Meat and Meat Products / Catherine Guerin -- 2.1.The biochemistry of muscle (land animals and fish) -- 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.Biological and physicochemical changes in muscle -- 2.2.1.Muscle contraction -- 2.2.2.Changes in muscle after death -- 2.3.Meat and fish processing technology. Note continued: 10.1.2.Extraction of Iysozyme from egg white -- 10.1.3.Extraction of gelatin -- 10.1.4.Plant proteins -- 10.2.Carbohydrates -- 10.2.1.Sucrose -- 10.2.2.Lactose -- 10.2.3.Polysaccharides -- 10.3.Lipids -- 10.3.1.Production of vegetable oils -- 10.3.2.Lipid modification -- 10.4.Pigments and flavorings -- 10.4.1.Types of pigments and flavorings -- 10.4.2.Extraction/concentration of colorings and flavors -- 10.4.3.Formulation. Note continued: 2.3.1.Meat processing technology -- 2.3.2.Fish processing technology -- ch. 3 From Eggs to Egg Products / Francoise Nau -- 3.1.Chicken egg -- raw material in the egg industry -- 3.1.1.Structure and composition -- 3.1.2.Biochemical and physicochemical properties of the protein and lipid fractions of egg -- 3.2.Physicochemical properties of the different egg fractions -- 3.2.1.Interfacial properties -- 3.2.2.Gelling properties -- 3.3.The egg industry: technology and products -- 3.3.1.Decontamination of shells -- 3.3.2.Breaking and separation of the egg white and yolk -- 3.3.3.Primary processing of egg products -- decontamination and stabilization -- 3.3.4.Secondary processing of egg products -- 3.3.5.Egg extracts -- pt. 2 Food from Plant Sources -- ch. 4 From Wheat to Bread and Pasta / Philippe Roussel -- 4.1.Biochemistry and physical chemistry of wheat -- 4.1.1.Overall composition -- 4.1.2.Structure and properties of the constituents. Note continued: 4.2.Biological and physicochemical factors of wheat processing -- 4.2.1.Development of texture -- 4.2.2.Development of color and flavor -- 4.3.The technology of milling, bread making and pasta making -- 4.3.1.Processing of wheat into flour and semolina -- 4.3.2.Bread making -- 4.3.3.Pasta making -- ch. 5 From Barley to Beer / Ludivine Perrocheau -- 5.1.Biochemistry and structure of barley and malt -- 5.1.1.Morphology of barley grain -- 5.1.2.Biochemical composition of barley -- 5.1.3.Composition and structure of starch and protein -- 5.1.4.Effect of malting -- 5.2.Biological and physicochemical factors of processing -- 5.2.1.Enzymatic degradation of starch and protein -- 5.2.2.Fermentability of the wort -- 5.3.Brewing technology -- 5.3.1.Stages of malting -- 5.3.2.Stages of beer production -- ch. 6 From Fruit to Fruit Juice and Fermented Products / Jean-Michel Le Quere -- 6.1.Fruit development -- 6.1.1.Stages of development -- 6.1.2.Fruit ripening. Note continued: 6.2.Biochemistry of fruit juice -- 6.2.1.Pectins -- 6.2.2.Pectinolytic enzymes -- 6.2.3.Bitter and astringent compounds -- 6.3.Fruit juice processing -- 6.3.1.Preparation of fruit -- 6.3.2.Pre-treatment -- 6.3.3.Pressing -- 6.3.4.Treatment of fruit juice -- 6.3.5.Pasteurization, high-pressure treatment, pulsed electric fields and concentration -- 6.4.Cider -- 6.4.1.French cider -- 6.4.2.Fermentation process -- 6.4.3.Action of microorganisms -- 6.4.4.Fermentation and post-fermentation -- ch. 7 From Grape to Wine / Thomas Croguennec -- 7.1.Raw materials -- 7.1.1.Grape variety -- 7.1.2.Composition of grapes -- 7.2.Winemaking techniques -- 7.2.1.State of the harvest and adjustments -- 7.2.2.Physicochemical processes involved in winemaking -- 7.2.3.Biological processes involved in winemaking: fermentation -- 7.3.Stabilization and maturation of wine -- 7.3.1.Biological stabilization -- 7.3.2.Physicochemical stabilization -- 7.3.3.Maturation of wine. Note continued: 7.4.Specific technology -- 7.4.1.Sparkling wines (traditional method) -- 7.4.2.Sweet wines -- ch. 8 From Fruit and Vegetables to Fresh-Cut Products / Patrick Varoquaux -- 8.1.Respiratory activity of plants -- 8.1.1.Measurement and modeling of respiratory activity -- 8.1.2.Control of respiratory activity -- 8.2.Enzymatic browning -- 8.2.1.Mechanism and evaluation -- 8.2.2.Prevention of enzymatic browning -- 8.3.Unit operations in the production of fresh-cut products: main scientific and technical challenges -- 8.3.1.Raw materials: selection of varieties and cultivation methods -- 8.3.2.Raw material quality control: grading -- 8.3.3.Trimming and mixing -- 8.3.4.Cutting -- 8.3.5.Washing and disinfection -- 8.3.6.Draining and drying -- 8.3.7.Weighing -- 8.3.8.Bagging -- 8.4.Modified atmosphere packaging -- 8.4.1.Diffusion of gases through packaging -- 8.4.2.Change in gas content in modified atmosphere packaging -- 8.5.Conclusion -- pt. 3 Food Ingredients. Note continued: ch. 9 Functional Properties of Ingredients / Thomas Croguennec -- 9.1.Interactions with water: hydration and thickening properties -- 9.1.1.Types of interaction -- 9.1.2.Influence of hydrophilic components on water availability and mobility -- 9.1.3.Influence of hydration on the solubilization, structure and mobility of compounds -- 9.1.4.Effect of the hydration of components on rheological properties -- 9.2.Intermolecular interactions: texture properties -- 9.2.1.Aggregation/gelation by destabilization of macromolecules or particles -- 9.2.2.Aggregation/gelation by covalent cross-linking -- 9.2.3.Sol -- gel transitions -- 9.2.4.Influence of denaturation kinetics and molecular interactions -- 9.3.Interfacial properties: foaming and emulsification -- 9.3.1.Interfacial tension -- 9.3.2.Surfactants -- 9.3.3.Emulsification and foaming -- ch. 10 Separation Techniques / Valerie Lechevalier -- 10.1.Proteins and peptides -- 10.1.1.Milk proteins and peptides. 
<br/><br/><label>ISBN: </label>1848219342 9781848219342 
<br/><br/><label>Standard No.: </label>60002104269 
<br/><br/><label>LCCN: </label>2016936913 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade.<br/>Food industry and trade<br/>Food industry and trade--Technological innovations.<br/>Food industry and trade--Technological innovations<br/>Food--Analysis.<br/>Food--Analysis
<br/><br/><label>Dewey Class. No.: </label>664