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CAIRO BOOKS's Description
Understanding interactions among food ingredients is critical to optimizing
their performance and achieving optimal quality in food products. The ability
to identify, study, and understand these interactions on a molecular level has
greatly increased due to recent advances in instrumentation and machine-based
computations. Leveraging this knowledge allows for new and unique opportunities
for the developers of food products. Ingredient Interactions: Effects on Food
Quality, Second Edition is an incisive and convenient reference that presents
the latest technical information available on food ingredient interactions.
This text contains chapters written by internationally renowned experts in
their fields who concentrate on the examination of real foods as well as model
food systems. It discusses rheological concepts and the application of
microscopic techniques to study ingredient interactions. The book also
describes the transformations mediated by water and the structure-function
relationship of starches with different chemical classes of ingredients, as
well as interactions involving sweeteners, proteins, enzymes, lipids,
emulsifiers, and flavor components.
Ingredient Interactions: Effects on Food Quality, Second Edition is a
comprehensive single-source guide that explains how major food ingredients such
as water, starches, sweeteners, lipids, proteins, and enzymes interact with
other constituents and affect food quality.