Food Stabilisers, Thickeners and Gelling Agents

by: Alan Imeson

Book Description:
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

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Marine Polysaccharides: Food Applications

by: Vazhiyil Venugopal

Book Description:

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.

Table of Contents:

Preface
Author
Section I. Isolation and Properties of Marine Polysaccharides
     Chapter 1. Polysaccharides: Their Characteristics and Marine Sources
     Chapter 2. Functional Properties Relevant to Food Product Development
     Chapter 3. Crustacean Polysaccharides: Chitin and Chitosan
     Chapter 4. Polysaccharides from Seaweed and Microalgae
     Chapter 5. Extracellular Polysaccharides from Marine Microorganisms
Section II. Food Applications
     Chapter 6. Crustacean Polysaccharides: Food Applications
     Chapter 7. Seaweed, Microalgae, and Their Polysaccharides: Food Applications
     Chapter 8. Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications
     Chapter 9. Edible Films and Carrier Matrices from Marine Polysaccharides
     Chapter 10. Safety and Regulatory Aspects
Section III. Biomedical Applications
     Chapter 11. Biomedical Applications of Marine Polysaccharides: An Overview

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Food Chemistry (Food Science and Technology)

by: Owen R. Fennema

Book Description:

This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.

Table of Contents:
1. Introduction to Food Chemistry - Owen R. Fennema and Steven R. Tannenbaum
2. Water and Ice - Owen R. Fennema
3. Dispersed Systems: Basic Considerations - Pieter Walstra
4. Carbohydrates - James N. BeMiller and Roy L. Whistler
5. Lipids - Wassef W. Nawar
6. Amino Acids, Peptides, and Proteins - Srinivasan Damodaran
7. Enzymes - John R. Whitaker
8. Vitamins - Jesse F. Gregory III
9. Minerals - Dennis D. Miller
10. Colorants - J. H. von Elbe and Steven J. Schwartz
11. Flavors - Robert C. Lindsay
12. Food Additives - Robert C. Lindsay
13. Toxic Substances - Michael W. Pariza
14. Characteristics of Milk - Harold E. Swaisgood
15. Characteristics of Edible Muscle Tissues - E. Allen Foegeding, Tyre C. Lanier, and Herbert O. Hultin
16. Characteristics of Edible Plant Tissues - Norman F. Haard and Grady W. Chism
17. Summary: Integrative Concepts - Petros Taoukis and Theodore P. Labuza
Appendices
A. International System of Units (SI), The Modernized Metric System
B. Conversion Factors (Non-SI Units to SI Units)
C. Greek Alphabet
Index

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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition (Food Science and Technology)

by: Casimir C. Akoh and David B. Min

Book Description:

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.

Date: 1999-10-11 Rating: 5
Review:

Very Scientifically informative

This book is very comprehensive and up-to date. Very good reference book to food scientists, lipid and biochemists

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Starch: Chemistry and Technology, Third Edition (Food Science and Technology)

Starch: Chemistry and Technology, Third Edition (Food Science and Technology)
by:  James N. BeMiller

Book Description: 

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. 

* Everything needed to evaluate and apply the appropriate starch-based solution

* Explores the genetics, biochemistry, and physical structure of starches

* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches

* Presents new application trends for starch

Summary: A "Must-have" Reference for Corn or Starch Processors

Rating: 4

The book is an excellent collaborative effort among experts in the field. It brings all their varied experiences together into one source of technical information and experience. The book should be considered to be a Reference work. The material is broken into concise chapters with excellent indexing to topics. The information presented within each chapter is well-referenced to works by others within industry and acedemia.

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Food Flavours: Biology and Chemistry

Book Description:

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences.

The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect.

Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.

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