Functional Properties of Food Components

Preface Part I. The Components 1. Water I. Water Content of Foods II. Significance of Water III. Forms of Water in Foods IV. Water and Keeping Quality V. Intermediate Moisture Foods References 2. Carbohydrates: Starch I. Starch Composition, Occurrence, and Uses II. Forms of Starch III. Swelling of Granular Starches IV. Factors That Govern-Affect Starch Gelatinization V. Food Applications VI. Bread Making: Role of Starch VII. Modified Starches for Industrial Applications VIII. Industrial Starch Applications References 3. Carbohydrates: Structural Polysaccharides, Pectins, and Gums I. Introduction II. Cellulose and Other Cell Wall Components III. Seaweed Extracts IV. Plant Exudates V. Seed Gums VI. Plant Extracts VII. Microbial Gums References 4. Corn Sweeteners and Wheat Carbohydrates I. Corn Sweeteners II. Wheat Carbohydrates III. Sugars in Bread Making IV. Cereal Malts in Bread Making References 5. Proteins: General I. Introduction II. Functionality of Proteins III. Denaturation of Proteins IV. Modification of Functional Properties References 6. Proteins: Specific Foods I. Milk Proteins II. Egg Proteins III. Muscle Proteins IV. Plant Proteins V. Factors in Production and Use of Concentrated Seed Proteins VI. Single Cell Proteins References 7. Lipids I. Introduction II. Modification of Oils and Fats III. Processing Effects on Nutritive Value of Lipids IV. Cooking Oils, Salad Oils, and Salad Dressings V. Muscle Lipids VI. Lipids in Cereal Products VII. Fats and Oils in Bakery Goods VIII. Native Wheat Flour Lipids in Baking References 8. Enzymes I. Major Classes of Enzymes and Their Applications II. Immobilized Enzymes ReferencesPart II. Engineering Foods 9. Additives I. Standards for Additives II. Food Emulsifiers III. Lecithins References 10. Some Traditional Foods I. Dairy Ingredients II. Wheat Flour Components in Bread Making III. Malt Products IV. Soybean Products References 11. Foods of the Future I. Synthesis versus Modification II. The Nutritional Dimension III. Modern Foods and Food Additives IV. Engineered Foods V. Creating Foods References Part III. Information and Documentation 12. Information and Documentation I. Introduction II. Data Bases References III. Bibliography Index