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http://worldcat.org/entity/work/id/865019941

Ingredient interactions effects on food quality

Gaonkar and McPherson, food science researchers affiliated with Kraft Foods Global, Inc., assemble technical information on ingredient interactions in foods, covering real foods as well as model food systems. The book covers the interactions of major food ingredients such as water, carbohydrates, lipids, proteins, and flavors, with other constituen.

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  • "Gaonkar and McPherson, food science researchers affiliated with Kraft Foods Global, Inc., assemble technical information on ingredient interactions in foods, covering real foods as well as model food systems. The book covers the interactions of major food ingredients such as water, carbohydrates, lipids, proteins, and flavors, with other constituen."@en
  • "Gaonkar and McPherson, food science researchers affiliated with Kraft Foods Global, Inc., assemble technical information on ingredient interactions in foods, covering real foods as well as model food systems. The book covers the interactions of major food ingredients such as water, carbohydrates, lipids, proteins, and flavors, with other constituen."
  • "Interactions of ingredients in food systems: an introduction. Use of 23 Na NMR to study sodium-macromolecule interactions. Rheological concepts for probing ingredient interactions in food systems. Interaction of water with food components. Interaction of hydrocolloids in food systems. interaction of starches in foods. Protein-protein interaction in food materials. Lipid-protein interaction in foods. Interactions of proteins with selected small molecules. Dairy component enteractions in food products. Interactions of wheat proteins, carbohydrates, and lipids. Interactions of egg white proteins. Interactions of emulsifiers with other components in foods. Flavor interaction eith the food matrix and theri effects on perception. Flavor-fat replace interaction in foods. Interactions affecting microstructure, texture, and rheology of chocolate confecitonery products. Interaction involving sulfites, sorbic acid, and benzoic acid."

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  • "Electronic books"
  • "Electronic books"@en
  • "Aufsatzsammlung"
  • "Internet Resource"@en
  • "Illustration"@en
  • "Fulltext"@en

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  • "Ingredient interactions : effects on food quality"
  • "Ingredient interactions effects on food quality"
  • "Ingredient interactions effects on food quality"@en
  • "Ingredient Interactions Effects on Food Quality"@en
  • "Ingredient Interactions Effects on Food Quality"

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