Inter food relationships
- Published: 27 December, 2006
Page 53
The second edition of Ingredient interactions: effects on food quality examines how food ingredients respond to other constituents within a food product.
It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. Written by international experts, the book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients. It examines interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavour components.
Contact: CRC Press, Tel: 01264 34 2926
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