Ingredient Interactions is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions.

Features:

• Examines how food ingredients interact with other constituents to affect food quality
• Considers both real and model food systems
• Discusses rheological concepts and the application of microscopic techniques
• Describes the transformations mediated by water and the structure-function relationship of starches
• Covers interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components

Contents

• Interactions of Ingredients in Food Systems: An Introduction
• Microscopy: A Tool to Study Ingredient Interactions in Foods
• Probing Ingredient Functionalities in Food Systems Using Rheological Methods
• Interaction of Water with Food Components
• Starch Selection and Interaction in Foods
• Ingredient Interactions: Sweeteners
• Protein Interactions in Muscle Foods
• Protein-Protein Interactions in Food
• Interaction of Proteins with Selected Small Molecules
• Ingredient Interactions: Phospholipid-Protein Interactions in Food Systems
• Macromolecular Interactions in Enzyme Applications for Food Products
• Interactions of Emulsifiers with Other Components in Foods
• Ingredient Interactions Affecting Texture and Microstructure of Confectionery Chocolate
• Interactions of Flavor Components in Foods

Index

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